Our kids eat this rice because – well we make them. It does have quite a few spices in it and I can understand why they’d rather eat more chips with taco meat on them. See, that’s how 3/4ths of us have tacos in our house, we use those little bowl taco chips, fill them with toppings and yum! Andy? He’ll eat those hard plain corn shells all day long, us? Salted little cups of goodness. Now? With rice!
Flavorful Spanish Rice
1 c. uncooked white rice
2 tbsp. olive oil
½ yellow onion
3 cloves garlic, minced
2 tsp. tomato/chicken bullion
1 tsp. cumin
1 tsp. chili powder
¼ tsp. paprika
¼ tsp. black pepper
½ (14.5oz) can diced tomatoes
½ (8oz) can tomato sauce
1 (14.5oz) can low sodium chicken broth
Add rice to a large colander, rinse under cold water for 1 minute.
In large pan set over medium high heat, add olive oil. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant.
When the onion is tender and the garlic is translucent, add the bullion, cumin, chili powder, paprika, black pepper, tomatoes, tomato sauce and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked throughout. Remove from heat and serve immediately.
In large pan set over medium high heat, add olive oil. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant.
When the onion is tender and the garlic is translucent, add the bullion, cumin, chili powder, paprika, black pepper, tomatoes, tomato sauce and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked throughout. Remove from heat and serve immediately.
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