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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mom’s Spanish Rice Recipe

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This recipe for Mom’s Spanish Rice is from The Ueda 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!
Category:
Category:
Ingredients:  
Ingredients:  
Small Batch
1 C long grain rice
1½ C chicken broth
1 T caldo de pollo
Garlic powder
½ C El Pato green label
frozen mixed vegetables
Pinch fresh cilantro

Large Batch
2 C long grain rice
1 can stewed tomatoes or
1 can El Pato green label
Water or chicken broth to make 4 cups
3 T caldo de pollo
Frozen mixed vegetables
Salt
Garlic powder
Fresh cilantro
Directions:
Directions:
Blend tomatoes add enough stock or water to make either 2 or 4 cups. Add seasoning and liquid. Top with fresh cilantro.
Bring to a boil, reduce heat and cook over lowest heat for 45 minutes.

 

 

 

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