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Clara's Tweaked Spanish Rice




Source of Recipe


Clara I. Ogren-Rubalcaba


Recipe Introduction


Originally by Elise from Simply Recipes, Tweaked by Clara



List of Ingredients




3 tablespoons olive oil
1 sweet onion, chopped fine
2 garlic cloves, minced
2 cups of jasmine rice
3 cups chicken stock (if using different type of rice, check the rice to liquid ratio for your rice)
2 heaping tablespoons tomato paste
1 small can of sliced or chopped black olives, drained (I think this is a 2 or 4 oz can?)
Hearty sprinkle of *Adobo powder (maybe half a teaspoon?)
Splash of lime
1 teaspoon salt
Optional: Cilantro, one quarter to half a bunch, chopped
Optional: Tomatoes, diced

Administrative Note: Commercial *Adobo commonly has MSG added. Please see Adobo recipe filed in the MYO Spice Blends category.

Recipe



In a pot, add chicken stock, tomato paste, splash of lime juice, and salt, stir and bring stock to a boil.

In a separate large skillet, brown rice in olive oil, on medium/high heat.

Add onions and garlic.

Cook mixture, stirring frequently, about 4 minutes, or until onions are softened.

Toss in black olives, a sprinkle of Adobo powder and optional cilantro and/or tomatoes, stir.

Turn heat in skillet off, wait for a minute or so.

Add boiling broth to rice mixture, give it a quick stir and cover the skillet (you have to turn the heat off and wait otherwise the boiling water into a super hot pan will cause the boiling water to boil even more and jump out of the pan onto your stovetop and burn your hand ... ask me how I know!).

Turn heat back on low, just to a simmer.

Cook about 20 minutes more or until all the liquid is absorbed.