NVDAILY.COM | Reader Recipes
Posted October 22, 2008 | Leave a comment
Robin's Spanish Rice
After living in La Playas de Tijuana for a time 25 years ago, my neighbor Carmen shared her recipe for "Mexican Rice" with me. Since that time I have modified it, using products more readily available in the United States, into a side dish that my family loves.
2 tsp. olive oil
Saute onion and garlic in olive oil in a saute pan over medium heat until onions are translucent. Add in rice and saute until rice is well-coated with oil, about 1-2 minutes. Add chicken stock and raise heat so that mixture comes to a simmer. Add in diced tomatoes, cumin, chili powder, Smoked Chipotle Pepper Sauce, fresh ground pepper and salt to taste. Reduce heat to low and cover. Cook 15-20 minutes without disturbing until all liquid is absorbed. Remove from heat and let stand covered 5 minutes. Fluff rice with a fork and serve.
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