RCI-RC.001.0207.001
Spanish Rice I
Contributed by [http://groups.yahoo.com/group/world_recipes/ World Recipes Y-Group] This Y-group is
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- olive oil (can use up to ¼ cup)2 tablespoons
- onion1 unitchopped fine
- garlic clove1 unitminced
- of medium or long-grain white rice2 cups
- chicken stock (or vegetable stock if vegetarian)3 cups
- heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes1 unit
- 1 pinch
- 1 teaspoon
Method
1
Peel and mince the garlic clove, and finely dice the onion. Set both aside to have them ready for cooking.
5 minutes
2
Heat a medium saucepan or skillet over medium heat and add a small amount of oil. Sauté the diced onion until it becomes translucent and softened.
5 minutes
3
Add the minced garlic to the pan and stir it in with the onion. Cook for an additional minute until fragrant, being careful not to let the garlic burn.
1 minutes
4
Add the dry rice to the pan and stir it with the onion and garlic mixture. Toast the rice lightly, stirring frequently, until the grains begin to turn golden.
3 minutes
5
Pour in the appropriate amount of water or broth according to the rice package directions. Stir in the oregano and salt to season the mixture evenly.
2 minutes
6
Bring the liquid to a boil over medium-high heat, then reduce the heat to low and cover the pan with a tight-fitting lid.
3 minutes
7
Simmer the rice on low heat until all the liquid is absorbed and the rice is fully cooked and tender. Avoid lifting the lid during this time to allow even steaming.
18 minutes
8
Remove the pan from heat and let the rice rest, still covered, for a few minutes. Fluff the rice gently with a fork before serving.
5 minutes