Spanish Rice |
| Name: |
Christine West-Garcia |
| Base: |
Camp Pendlton, California |
| Recipe: |
1 1/2 cu long grain white rice
4 tablespoons oil
1 large tomato
1 small onion
1 clove garlic
1 tsp black pepper
Fill a large pot with water and heat to hottest point, just before boiling.
Turn off heat and stir in rice. Let stand, uncovered, for 25 minutes.
Drain into strainer and rinse with cold water, shake and let drain very well.
In a large skillet heat oil, stir in rice and saute till pale golden color.
Drain off excess oil.
In blender mix tomato, onion, garlic, and pepper.
Add mixture to rice and cook on med-high heat, stirring constantly for 3 minutes or until almost dry.
Stir in broth and reduce to medium heat.
Cook uncovered 10 minutes or till most liquid is absorbed. Cover and cook over low heat for 5 minutes.
Remove from heat and let stand covered to 30 minutes. |
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