Spanish Rice - Central California Style |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Lets face it, Mexican food is sooooooooooo different in different states, sometimes, even within the same state. I add Chicken Base (from Costco) to my water, instead of Chicken broth. and we just love this with Sunny Select Southwest Roasted Tomato Salsa with Cilantro (medium), however, I think you would love this with your favorite chunky salsa! Ingredients:
1 1/2 cups long-grain white rice |
3 -4 tablespoons corn oil |
1 large yellow onion |
4 minced garlic cloves |
1 1/2 cups salsa |
4 cups chicken broth |
1 teaspoon salt |
1 teaspoon pepper |
Directions:
1. chop onion and mince garlic and saute with salt and pepper and rice, until most of the rice appears golden brown.
2. Coat rice with salsa.
3. add chicken broth and more salt and pepper to taste. bring to a boil, simmer without stirring for 20 to 30 minutes. If rice is still hard, add 1 c more of chicken broth and stir gently, cover and wait another 6 - 8 minutes (I have never had to add more broth).
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