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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Spanish Rice Recipe

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This recipe for Spanish Rice is from A Family's Memorable Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons Vegetable Oil
½ to ¾ Medium Onion
1 ½ cup Uncooked White Rice
3 Cloves garlic, minced
2 ¼ cups Chicken Stock
1 14 oz. Can Rotel Tomatoes, your choice of heat
Salt and Pepper to taste
Directions:
Directions:
In a frying pan or saucepan with good fitting lid, add the vegetable oil and heat to a simmer. Add onion and sauté until clear. Add rice and sauté until golden color is on the rice. When rice is a golden brown, add garlic and sauté for 1 minute. Quickly add chicken broth and Rotel tomatoes and cover with lid. When mixture comes back to a boil, turn heat down to simmer. You might want to use a cooking vessel with a glass lid. DO NOT PICK UP THE LID UNTIL ALL WATER IS ABSORBED. If it looks like the rice may be cooking dry, shake pan to see if you see any liquid moving on the bottom of the pan. When rice is dry, fluff with fork, salt and pepper to taste and serve immediately,
Number Of Servings:
Number Of Servings:
8 - 1/2 cup servings
Preparation Time:
Preparation Time:
Approx 25 minutes
Personal Notes:
Personal Notes:
Additional Comments: Can use El Pato (Mexican Tomato Sauce) instead of Rotel Tomatoes for a little spicier kick. Increase Chicken Broth to 2 ½ cups.
Can add grated cheese on top of rice before serving and sprinkle with parsley or cilantro for an extra special side dish.

 

 

 

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