12 July 2010

EDF Spanish Rice

Great side dish for any meal! Easy to make and great reheated!

  • 2 teaspoons vegetable oil
  • 1/2 medium white onion, chopped
  • 1 garlic clove, minced
  • 1 medium carrot, diced
  • 1 cup rice
  • 1 3/4 cups chicken stock or water with 1 bouillon cube (or plain water)
  • 1 tablespoon tomato paste
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper

Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

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