Spanish Rice

Until recently any kind of Hispanic food has remained off my menus. Suddenly my family loves it. Emily feels it is certain to her beginning Spanish this year! Anyhoo, this must have been good because I ran out. Always a good sign. I think I will incorporate Spanish Rice more often. The ingredients are almost always on hand. This recipe can be found here. 

"Spanish rice, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or    enchiladas. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice." For the vegetarians that I have living at my house (cough, couch, Sarah Elizabeth and Heather :0) I use veggie stock.

Ole!

May your table be bountiful~Blair

Spanish Rice Recipe

• Prep time: 5 minutes
• Cook time: 25 minutes

INGREDIENTS

• 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 (or vegetable stock if vegetarian)
• 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.

1 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.

2 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.

Yield: Serves 4

** I double this recipe for my family. If we have company I triple the recipe! Don;t worry it will be eaten.**