The Cookbook

Spanish Rice, again

1 Cup Rice
Tablespoon or so of Olive Oil
smashed garlic clove
1/4 cup or so of chopped onion

1 3/4 cup of Chicken Stock
1/2 teaspoon oregano
1 tsp cumin
1/2 can Rotel Tomatoes


In cooking pot, add olive oil and rice. Cook over low for about 3 minutes or so stirring constantly. Add garlic and onion. Keep cooking this way about 2-3 more minutes til rice turns opaque and sort of starts to brown just a hint.. not much at all and not all over, just a tinge on some of the grains.

Meanwhile, in separate sauce pan bring to simmer chicken stock , oregano and cumin. Add in about 1/2 a can of Rotel Tomatoes.

Add chicken stock mixture to rice/olive oil mixture. Bring back to a good boil, cover tightly, turn heat down to lowest temp possible and cook for 20 minutes. Remove from heat and keep covered 15 minutes or so more.

No big tricks and very easy. Just watch out that you don't put too much liquid in. I usually would use 1 1/2 cups liquid, but some of it evaporates while simmering together in this recipe. You can also use fresh tomato and a little red chili pepper... it's just easier to use Rotel. A smidge of cilantro is a nice touch, too, but one of my kids doesn't care for cilantro.

That's it!

jude