APRON AND PANS - SPANISH RICE
Ingredients
1 cup uncooked long grain rice
1 sweet onion, chopped
10 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 (10 ounce) canned tomato paste
1 (14.5 ounce) canned chicken broth (stock)
or
1 (14.5 ounce) canned vegetable broth
1/2 teaspoon saffron thread
1/4 cup sliced black olives (may use sliced stuffed green olives as well)
1/4 cup frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preparation
Heat olive oil in a saucepan and add chopped onion and sliced garlic.
Cook until tender and lightly browned.
Add remaining ingredients, stirring well.
Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
Remove from heat, and place a thick towel between the pan lid and pan.
Allow to sit undisturbed for 5-10 minutes.
Fluff with a fork and serve.
1 cup uncooked long grain rice
1 sweet onion, chopped
10 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 (10 ounce) canned tomato paste
1 (14.5 ounce) canned chicken broth (stock)
or
1 (14.5 ounce) canned vegetable broth
1/2 teaspoon saffron thread
1/4 cup sliced black olives (may use sliced stuffed green olives as well)
1/4 cup frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Preparation
Heat olive oil in a saucepan and add chopped onion and sliced garlic.
Cook until tender and lightly browned.
Add remaining ingredients, stirring well.
Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
Remove from heat, and place a thick towel between the pan lid and pan.
Allow to sit undisturbed for 5-10 minutes.
Fluff with a fork and serve.
Comments
Post a Comment