Spanish Rice

Serving size 6

Prep 10 mins
Cook 30-35 mins

Total Time: 40-45 mins

Gluten Free Egg Free

Lactose Free

Authentic Spanish Rice that will have your amigos begging for more.”

INGREDIENTS

12 ounces tomatoes, very ripe
¼ medium yellow onion
1 medium jalapeno
2 cups long grain basmati brown rice
4 tablespoons olive oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

DIRECTIONS

1. Preheat oven to 350.

2. Puree tomato and onion in processor or blender.

3. Remove ribs and seeds from jalapeno and mince.

4. Rinse rice in a strainer under cold water for about 1 1/2 minutes. Shake off excess water. This is a very important step for fluffy and dry rice. You are removing the starch so the rice will not stick.

5. Heat oil in heavy a heavy frying pan or skillet. Heat until hot, drop a grain of rice in, if it sizzles it is hot enough. Add rice and cook until brown and translucent, about 6 minutes. Stir frequently.

6. Add garlic and minced jalapeno to skillet and cook for 1 1/2 minutes , stirring constantly.

7, Stir in broth, pureed mixture,tomato paste, chipotle seasoning and salt. Increase heat to medium high, and bring to a boil.

8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
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9. Sprinkle with cilantro, and pass lime wedges separately.

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