We make this fairly often, so thought I would share the recipe. It’s legit and you will enjoy if you make it. This is actually a great place to use roasted green Chile @BrianGSDTexoma , but you can just use jalapeño. So on to the recipe.
SPANISH RICE:
12 oz. Of very ripe tomatoes, or use good quality canned.
1/2 medium onion (rough chopped)
2c white long grain rice (we often use Arborio rice, like paella )
1/3c oil
3-4 minced garlic cloves
2c chicken broth (we make broth from Knorr brand bouillon)
THE PROCESS:
In a large skillet or Dutch oven put the oil and heat then add rice and stir frequently but allow the rice to brown slightly, the darker the more “nutty” the flavor.
While. That’s going add the tomatoes, onion, garlic and broth to a blender (add green Chile here or jalapeño if you want) and blend smooth.
Then add to the toasted rice and stir.
Cover and cook medium heat or cover and transfer to preheated 350* oven and cook 30-35 min. But stir the rice around the 15 min mark.
Fluffed.
So easy and so dang delicious. Hope you try it.
SPANISH RICE:
12 oz. Of very ripe tomatoes, or use good quality canned.
1/2 medium onion (rough chopped)
2c white long grain rice (we often use Arborio rice, like paella )
1/3c oil
3-4 minced garlic cloves
2c chicken broth (we make broth from Knorr brand bouillon)
THE PROCESS:
In a large skillet or Dutch oven put the oil and heat then add rice and stir frequently but allow the rice to brown slightly, the darker the more “nutty” the flavor.
While. That’s going add the tomatoes, onion, garlic and broth to a blender (add green Chile here or jalapeño if you want) and blend smooth.
Then add to the toasted rice and stir.
Cover and cook medium heat or cover and transfer to preheated 350* oven and cook 30-35 min. But stir the rice around the 15 min mark.
Fluffed.
So easy and so dang delicious. Hope you try it.
