Sunday, August 17, 2008

Spanish Rice

2 tablespoons canola (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
4 cups chicken broth (or vegetable broth)
1 cup of diced fresh tomatoes
1 teaspoon salt
1/2 tsp pepper


In a large skillet, cook onion and garlic in canola oil, medium/high heat. Add dry rice. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. Add tomatoes and salt. Cook until skins of tomatoes start to peel back from flesh of tomatoes. Add broth. Bring to a boil. 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. Add pepper and fluff with a fork.

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