"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Grandma Beatriz Aguayo's Arroz Recipe

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This recipe for Grandma Beatriz Aguayo's Arroz, by , is from Massengale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mari Tabor
Added: Monday, August 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. of White Rice,
3 slices of Onion,
1 sm can Tomato Sauce,
1 cube of Knorr Chicken Boullion,
2 tbsp. of Vegetable Oil,
Salt and Pepper to taste

Directions:
Directions:
Begin by filling a small saucepan with water and allow to heat. Pour vegetable oil into a small skillet and add rice and onion slices. On medium heat, fry rice until it is golden, stirring occasionally and ensuring that it doesn't burn (turn dark brown or black). Transfer fried rice into larger skillet at high heat (you may remove the onion at this point if desired). Add the heated water to the skillet and allow to boil. Addd 1/4 cup tomato sauce, 1/2 cube of chicken boullion and salt and pepper to taste. Ensure that all the rice is covered by liquid mixture; add more water if necessary. Bring mixture to a boil. Once mixture has boiled, lower heat to simmer and cover the skillet, stirring occassionally. When the liquid has reduced, add more water until rice is nearly covered, and allow the mixture to simmer and reduce again while skillet is covered. Stir occasionally. Once the liquid has reduced a second time, rice should be yellow-orange in color and individual grains should resemble rectangles. Allow the rice to dry out and serve.

Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
This is the first real recipe that my maternal grandmother shared with me when I was learning to cook.

 

 

 

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