Saturday, September 20, 2008

Spanish Rice

When I lived in Logan, I used to go to cooking classes at Kitchen Kneads. This particular class, they brought in a chef from Cafe Sabor, a local favorite, and they did a demo for this recipe. I loved this rice even though I'm not much of a rice eater. This goes perfect with any Mexican or Latino-style meal.

3 cups rice
1/4 cup oil
1/2 cup diced onion
1/2 diced green pepper
3/4 cup tomato juice
5 cups chicken broth
1/2 tsp. salt
1/2 tsp granulated garlic

Heat oil, and add rice and brown until caramel in color. Add tomato juice, pepper and onion and saute about 1 minute. Deglaze pan with a little chicken stock then add the rest. Bring to a boil. Reduce heat, cover and simmer about 20 minutes.

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