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Spanish Rice Recipe

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This recipe for Spanish Rice, by , is from The Jensen Family Cookbook, 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!

Becky Jensen


cup olive oil
1 cups of long-grain white rice
3 c. chicken stock
1 c. of diced tomatoes
1 onion, chopped fine
1 garlic clove, minced
tsp. oregano
1 tsp. salt

Wash and drain the rice, pat dry on a kitchen cloth.

In a large skillet, add the olive oil and heat to smoking. Then add the rice.
Turn the heat to medium. Add the sliced onions and minced garlic. Fry well, till
the onions and garlic are golden and softened. It is difficult but the rice
should be fried to brown, almost to the point of burning. This will bring out
the best flavor in it.

Meanwhile, put the chicken stock in another saucepan and simmer on medium heat.
To this stock add the tomato, oregano, and salt. Then add the fried rice, and
bring to a boil. Reduce heat again and cook on low heat for about 15 minutes.

The rice will be cooked, and will have assimilated the flavors of chicken stock.




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