Originally published on April 7, 2014
I’ve made Spanish rice before, and have found that typically, it contains way too many ingredients. So how do you make rice that’s got a little oomph, without overwhelming the dish or losing the rice in the meanwhile? You use this recipe and revel n=in the simplicity of it all.
Ingredients:
2 1/2 cups rice
4 3/4 cups chicken stock
1/2 cup tomato sauce
1 finely chopped onion
1/3 cup canola oil
1 teaspoon chili powder
1 teaspoon cumin
1 large clove garlic, finely minced
Directions:
1.) Place the oil in a saucepan set over high heat. When hot add rice, onion, and garlic. Stir until rice starts to become opaque and garlic and onions are starting to become aromatic. Add chicken broth, tomato paste, chili powder, and cumin.
2.) Bring mixture to a boil then turn heat to low, and cover. Cook for about 20 minutes and then turn heat off, but do not lift the lid or remove from the heat. Leave until ready to serve.
3.) Serve and enjoy!