Friday, January 10, 2014

spanish rice

Over the Christmas break, we were invited to dinner where a Spanish rice was served and everybody from my family loved it, some claiming it was their favorite way to have rice. I have been thinking about trying to make some myself. So, here it is. Would be great of course with enchiladas, or burritos, but also makes a great addition to a vegetable plate; we had roasted vegetables, hummus & ciabatta bread, and a green salad.

2 cups long grain rice, lie jasmine or basmati
3 1/2 cups vegetable broth
1 cup tomato sauce
1 cup diced carrot
1 cup diced celery
1/2 cup diced red pepper
1 cup diced onion
3-4 big cloves of garlic, minced
1/2 cup sliced green olives
1/2 tsp cumin
salt and pepper
jalapeño, optional

Heat up a couple tablespoons of vegetable oil in a pot, add the rice and cook, stirring a lot, for about 3 minutes, until the rice starts to turn golden. You want the pot hot, but not scorching. Add the carrots, celery, bell pepper, onion, and jalapeño if you want some heat with a good pinch of salt and pepper, and cook for another two minutes. (I added my jalapeño when plating because of the kids) Add the garlic and cook for about 30 more seconds before adding the tomato sauce, broth and olives. Bring to a boil, reduce and cover and cook for about 20 minutes until until the rice is done. Turn off the heat and let the rice steep for about 10 minutes. Season if necessary. Toss in cilantro when serving.

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