Spanish Rice

2 TB olive oil

onion, chopped fine

garlic clove, minced

cups white rice (I use Uncle Ben’s 5-Minute Rice)

cups chicken stock (I use Pacific brand or homemade)

heaping TB of tomato paste

of oregano

tsp salt (I use Redmond’s Real Sea Salt)

a large saucepan, start to heat chicken stock to bring to a simmer.
up your onion and garlic (I throw mine in my food processor).  In a large skillet, brown rice in olive oil
on medium-high heat.  Add onion and
garlic.  Cook onion and rice mixture,
stirring frequently (garlic tastes really bad if it gets burned), about 4
minutes, or until onions are softened. 

your chicken stock has come to a simmer, add tomato paste, oregano, and
salt.  Then add the rice to the
broth.  Bring to a simmer.  Cover and lower heat and cook 15-25 minutes
(I usually do 15), depending on the type of rice and the instructions on the
box.  Turn off heat and let sit for 5
minutes.  (if you use a different rice,
you will need to adjust water and cooking time.)

make this when we’re having chicken fajitas. 
I sometimes make regular white rice and mix it with the Spanish rice to
stretch it farther.

one takes a little long to make for a side dish, but it is SO good and goes so
well with the chicken fajitas.  I did find
that if you use a different kind of rice, you have to adjust cooking time and
amount of chicken broth.
the rest of your tomato paste, you can make chicken stew, or save it in 1 TB
portions in the freezer for use the next time you make Spanish rice.

Feingold Stage 2

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