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Spanish Rice from Jennifer41570




Source of Recipe


jennifer41570 (EDC)


Recipe Introduction


This is somewhat like the risotto I make regularly but with the spanish flair so it will be much more moist...almost creamy...compared to the restaurants' more dry rice. I don't measure, so the amounts are variable to your taste.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6607.1

List of Ingredients




olive oil
1/3 cup red onion (diced)
1/2 medium green pepper (diced small)
4 large cloves of garlic (finely diced)
1 tsp oregano
2 tsp cumin
1 tsp black pepper
2 tsp chili powder
2/3 cup rice
1 can tomato sauce (8 ounce)
1 Tbs fresh cilantro (finely diced)
2 chicken bouillon cubes
2 cups water

Recipe



Heat oil in non-stick skillet, then add onion, green pepper, garlic, oregano, cumin, pepper, and chili powder. Saute on medium/high heat until onion is translucent. (Do not brown garlic as that will ruin the flavor and must start over.)

Turn heat to medium and add rice, tomato sauce (keep can handy), and cilantro. Saute for a couple mins. until rice is thoroughly covered with the oil (keeps it from getting sticky). Add bouillon cubes and (using the tomato sauce can) add the water little by little, letting the rice absorb between additions.

Once all water is absorbed, sample a portion to be sure of the seasoning (varies from herbs to herbs...I often add more cilantro and chili powder here). If rice is too firm yet, continue adding water little by little (testing between additions) to get the tenderness you prefer.