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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Spanish rice is usually made with white rice, and you can substitute white rice for the brown rice, but brown was all I had on hand. Traditionally, Spanish rice is also prepared with lard. Brown rice and olive oil ... my mom would be ashamed. Ingredients:
4 roma tomatoes |
1/2 onion |
1 tbsp olive oil |
1 cup brown rice |
2 cloves garlic, minced |
1 cup vegetable broth |
Directions:
1. Puree the tomatoes and onion in a blender or food processor.
2. Heat the olive oil in a deep skillet over medium heat. Add the rice and garlic. Saute until the rice is opaque, stirring constantly.
3. Add the tomato mixture. Stir until the rice is evenly distributed in the sauce.
4. Add the broth and stir. Cover, lower the heat, and cook for approximately 30 minutes. Check occasionally for dryness and doneness. Stir in a little more broth if necessary to prevent burning.
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