We love the taste of Spanish Rice in restaurants and I have tried several times to make at home, and it just isn’t the same.
I finally asked a friend to show me how to make it. I do have to admit, that I don’t make it exactly like she showed me, but I have come up with a version that is perfect for our Real Texas Recipes.
Ingredients
2 cups Chicken Broth
Directions
Heat oil in a heavy bottomed skillet. Add the rice to the skillet and mix it with the oil in the skillet. Cook it until the rice becomes light brown in color. This will give the rice a toasted/roasted flavor.
Add minced jalapenos, diced onion to the rice and stir. Add diced tomatoes and chicken broth. Turn down the heat to simmer.
Cover the skillet with a lid and allow the mixture to be cooked for about 30 minutes or until it becomes fluffy.
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