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Spanish Rice - the San Antonio Symphony Society version Recipe

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This recipe for Spanish Rice - the San Antonio Symphony Society version is from Fowler and Tellinghuisen Family Cookbook, 2021, 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 tbsp. olive oil
1 cup rice, uncooked
1 medium onion, finely chopped
1 clove minced garlic
1 can tomatoes, Rotel mild
2 tbsp. carrots, minced
1 can chicken broth
2 tbsp. green pepper, minced
1 tsp. cumin powder
salt
pepper
Directions:
Directions:
Brown the raw rice in olive oil . (This is the most important step in the preparation of this dish. Be sure the white rice turns brown.) Add the remaining ingredients, cover, and cook slowly until all liquid is absorbed, about 25 minutes.

If you want a spicier dish, use chopped green chili pepper.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe came to us from the cookbook of the Women's Committee of the Symphony Society of San Antonio. It is the only recipe we have ever seen that pre-browns the rice and it makes Spanish rice much better than that served in most Mexican restaurants. The original recipe calls for browning the rice in bacon drippings instead of olive oil but we have never tried that option.

 

 

 

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