Spanish Rice

Mexican Rice

Serving  size  6

Prep   10  mins
Cook   30-35 mins

Total Time:  40-45 mins

GutenFree Gluten Free     EggFree  Egg Free

LactoseFree 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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Chef Notes:

*This recipe is Paleo-friendly.


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GutenFree Gluten Free     EggFree  Egg Free     LactoseFree Lactose Free   Vegetarian Vegetarian          *Dairy Free

 

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