{photo courtesy of Tasty Kitchen Blog}If I find a good Spanish rice at a restaurant- I will order the heck out of it.
When I lived in Utah, I would often go to an authentic Mexican drive through in town and only order like 6 sides of rice and a cream churro.
I LOVE spanish rice.
Well I finally found a recipe that equals.
{Now if I can find a churro recipe to match}
Simple Spanish Rice
2 TBS olive oil
1 onion finely chopped
2 garlic cloves minced
2 cups long grain white rice
4 cups chicken broth
1 8 0z can tomato sauce
Heat oil in skillet, when hot add rice, onion and garlic. Stir until rice is lightly golden. Add chicken broth, tomato sauce and salt and pepper. Bring to boil then reduce heat to low and cover with lid. Let cook (not stirring) about 20 minutes until rice is tender.
Fluff with fork before serving.
2 TBS olive oil
1 onion finely chopped
2 garlic cloves minced
2 cups long grain white rice
4 cups chicken broth
1 8 0z can tomato sauce
Heat oil in skillet, when hot add rice, onion and garlic. Stir until rice is lightly golden. Add chicken broth, tomato sauce and salt and pepper. Bring to boil then reduce heat to low and cover with lid. Let cook (not stirring) about 20 minutes until rice is tender.
Fluff with fork before serving.
2 comments:
Try this with El Pato (tomato sauce) found in the Mexican/Latino ailse. It has a little kick to it and is really yummy. I would recommend MILD to begin because the others are WAY hot! This looks a lot like the recipe my friend Lupes mom used to make.
i can do this recepe with my eyes closed.. best rice ever!!!!
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