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Not So Spanish Rice

Author Carrie Hill

Ingredients

  • 1 3/4 C Long Grain Rice Jasmine works well
  • 3 C Chicken Broth or warm water and bouillon works well - just check salt levels
  • 2 Tbsp Olive Oil
  • 1/2 small onion diced fine
  • 2 cloves garlic minced fine
  • 1/2 of a 6oz can of tomato paste freeze the rest

Instructions

  1. In a skillet with a cover, heat the oil and saute the onion for a few minutes until translucent.
  2. Add the garlic and saute 2 more minutes
  3. Add in the dry rice and stir well, let cook with the onions and garlic for about 5 minutes
  4. Meanwhile in a measuring cup measure out your chicken broth and whisk in the tomato paste
  5. Add the liquid to the hot pan CAREFULLY and stir well, bring to a boil and reduce to a simmer
  6. Cover and cook for approx 20 minutes until rice is done
  7. Fluff with a fork and serve