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Spanish Rice

Posted by on Jan. 21, 2009 at 3:35 PM
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Spanish Rice
1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and
onion. Sauté for 1-2 minutes until softened. Add in dry rice. Stir for about 5
minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!)
Add in the parsley if you're using it. Stir it up and bring to a boil. Once it
starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and
fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the equivalent
in powder form. Do not sauté the powder, just skip that step and add the garlic
powder and/or onion powder when you add the liquids. If you don't have tomato
sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with
their liquid.

 


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by on Jan. 21, 2009 at 3:35 PM
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