Careys Authentic Spanish Rice

6 Servings
Rice Mexican
Vegetarian Meatless Summer Slow cook Saute mexican Spanish authentic rice Side Dish Main Dish Rice Mexican

1 cup uncooked e
1 small en bell pepper chopped
1 small onion ced small
2 tablespoons etable oil (I used olive oil)
2 1/2 cups cken stock ( bullion )
1 can(8oz) ato sauce
1 teaspoons t ( If needed ,,to taste)
3/4 teaspoon li powder
1 teaspoon Fresh lic, peeled minced

1/2 teaspoon in
1/4 teaspoon Fresh gano minced
1 teaspoon Fresh antro minced

1 In a large skillet, heat the oil over medium heat. 2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender 3. add all ingredients except chicken stock in a blender and puree.. 4. Add chicken stock to rice and then add remaining ingredients and bring to a boil. 4 Reduce heat, cover and simmer for about 30 - 40 minutes. 5. Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.


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