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Saturday, January 18, 2014

Spanish Rice


1 cup brown rice
1/4 of an onion chopped
1/4 of green pepper chopped
1 tsp parsley
1 roma tomato chopped
2 cloves garlic smashed and minced
1/2 tsp salt
1 cup vegetable stock
1 can (8 oz) tomato sauce


Toast rice in a dry skillet until it crackles, stir often (about 3-5 minutes) set aside

Saute onion, garlic, and pepper in a bit of vegetable stock or water for a few minutes and then add the tomatoes

Add stock, tomato sauce and rice and bring to a boil

Cover the pot and reduce heat to a simmer and allow to cook for about 40 minutes.  Liquids should be absorbed but if not continue to cook until they are absorbed.

Remove from heat and keep pot covered for an additional 5 minutes.

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