Friday, August 29, 2008

Spanish Rice

I am not a huge fan of Spanish rice. It is usually dry and rather bland, whether it be homemade (out of a package) or at a restaurant. However, a friend of mine made this and served it with shredded pork tacos and it was an instant hit for me and my family. The tacos were DELISH and so was this rice. I made it for some friends this week, and they loved it too!

Spanish Rice
(thanks Tauni--who got the recipe here:)

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups chicken stock*
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

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.
Serves 4 to 6.

Tauni's changes: she (and I) used a can of diced tomatoes instead of the tomato paste/tomatoes and sprinkled a handful of sharp cheddar cheese through it right before serving.


Becky said...

Our family loves Spanish rice and I am interested in trying this version. I always throw in a can of pinto beans or black beans as well--which my kids love.