Difference between revisions of "Spanish Rice I"
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# In a large skillet [[brown rice]] in [[olive oil]], medium/high heat. | # In a large skillet [[brown rice]] in [[olive oil]], medium/high heat. | ||
# Add [[onion]] and [[garlic]]. | # Add [[onion]] and [[garlic]]. | ||
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# Turn off heat and let sit for 5 minutes. | # Turn off heat and let sit for 5 minutes. | ||
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[[Category:Medium-grain rice Recipes]] | [[Category:Medium-grain rice Recipes]] | ||
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[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
[[Category:Tomato paste Recipes]] | [[Category:Tomato paste Recipes]] | ||
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[[Category:White rice Recipes]] | [[Category:White rice Recipes]] | ||
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Latest revision as of 08:34, 14 July 2012
Description
Contributed by World Recipes Y-Group
This Y-group is international. Good food from all parts of the world. A place where we can share the wonderful food from all over the world.
Ingredients
- 2 tablespoons olive oil (can use up to ¼ cup)
- 1 onion, chopped fine
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups chicken stock (or vegetable stock if vegetarian)
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes
- pinch of oregano
- 1 teaspoon salt
Procedures
- In a large skillet brown rice in olive oil, medium/high heat.
- Add onion and garlic.
- Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
- In a separate sauce pan bring stock to a simmer.
- Add tomato sauce, oregano, and salt.
- Add rice to broth.
- Bring to a simmer. Cover.
- Lower heat and cook 15 – 25 minutes, depending on the type of rice and the instructions on the rice package.
- Turn off heat and let sit for 5 minutes.
