RCI-RC.001.0208.001
Spanish Rice IV
From Menu and Recipes Week 10/14/07 From "Catsrecipes Y-Group"
Prep30 min
Cook90 min
Total120 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cups
- 2½ cups
- plain tomato sauce (or 1 can diced tomatoes undrained) <ref>If you don't have tomato sauce you can use unseasoned stewed tomatoes1 cupor canned diced tomatoes with their liquid.</ref>
- finely chopped garlic <ref>If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not sauté the powder3 clovesjust skip that step and add the garlic powder and/or onion powder when you add the liquids.</ref>
- ¼ unit
- 2 tablespoons
- heaping tablespoons of finely chopped parsley (optional)4 unit
Method
1
Heat the oil in a large skillet over medium heat. Add the finely chopped garlic and diced onion, stirring occasionally until softened and fragrant, about 2-3 minutes.
2
Add the rice to the skillet and stir continuously to coat the grains with oil, cooking for 1-2 minutes until the rice begins to turn lightly golden.
2 minutes
3
Pour in the chicken broth and tomato sauce (or canned diced tomatoes with their liquid), stirring well to combine. Bring the mixture to a boil over medium-high heat.
3 minutes
4
Reduce heat to low, cover the skillet with a lid, and simmer for 15-18 minutes until the rice is tender and most of the liquid is absorbed.
17 minutes
5
Remove from heat and let stand covered for 2 minutes to allow any remaining moisture to be absorbed.
2 minutes
6
Fluff the rice with a fork and stir in the chopped parsley if using. Serve hot.