Spanish rice

Ingredients for 4 cups of cooked rice

2 cups rice
2 tablespoons oil
1/4 large onion chopped
3 cloves garlic chopped
chopped jalapeno pepper (optional, to taste, ~1/2 teaspoon)
1 cup chopped tomatoes (fresh or canned, drained)
1/4 cup tomato paste
2 cups chicken OR vegetable broth
1/2 teaspoon ground cumin
3 tablespoons chopped parsley (optional)

35 min · Medium

Directions

1. rinse the rice a few times to remove the starch (until the water is clear). This makes the rice less sticky

2. in a medium sauce pan heat the oil over medium heat. add the onions and saute for 1-2 minutes until softened

3. add the rice and cook with the onions until the rice becomes a golden brown (about 5 minutes), then add the garlic and jalapenos, saute for 1 more minute (I used 1.5 teaspoons of a canned minced garlic and jalapeno mix)

4. slowly add in the broth, tomatoes and tomato paste (on top of the rice, not directly on the hot pan). then add in the parsley and cumin

5. stir and bring to a boil, once it starts boiling turn the heat to low and cover. allow the rice to simmer for 20 minutes

6. fluff with fork before serving

side dishes, mexican, rice, side dishes, spanish September 10, 2012 20:14