RCI-RC.001.0209.001
Spanish Rice Pilaf
Contributed by [http://Groups.Yahoo.Com/Group/World_Recipes/ World Recipes Y-Group] * Serving Size :
Prep10 min
Cook25 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- yellow onion -- diced fine½ large
- 3 cloves
- (1 cup) rice (correct me1 pintif I'm wrong about that))
- 1 cup
- whole tomatoes -- crushed1 can
- 1 cup
- ¾ teaspoon
- ½ teaspoon
- ¼ teaspoon
- chicken base or 1 cube chicken bouillon2 tablespoons
- ¼ pound
Method
1
Melt the butter in a large skillet or saucepan over medium heat.
2
Add the diced onion and minced garlic to the melted butter, stirring frequently until softened and fragrant, about 3–4 minutes.
3
Stir in the rice, coating it thoroughly with the butter and aromatics, and toast for 2–3 minutes until lightly golden.
4
Add the ground cumin, ground coriander, and white pepper; stir to combine and bloom the spices for about 30 seconds.
1 minutes
5
Pour in the V-8 vegetable juice, crushed tomatoes (with juice), water, and chicken base, stirring well to dissolve the chicken base and distribute ingredients evenly.
6
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer without stirring for 18–20 minutes, until the rice is tender and the liquid is absorbed.
19 minutes
7
Remove from heat and let the rice rest, covered, for 2–3 minutes to finish steaming.
8
Fluff the rice with a fork and taste for seasoning, adjusting as needed before serving.