Spanish Rice

From Emily Veith

1 tablespoon olive oil
1 medium white onion, chopped
3 cloves garlic, minced
1 cup rice
1/2 cup tomato sauce
2 1/2 cups chicken or vegetable broth
Salt and freshly ground black pepper
Cilantro sprigs, optional for garnish

  1. Heat the oil in a medium saucepan (that has a good-fitting lid), over medium-low heat.
  2. Add the onion and garlic and sauté for 5 minutes. Add the rice and sauté until it’s white and silky about 3 minutes.
  3. Add the broth, tomato sauce, and season generously with salt. Bring the mixture to a boil. Cook, boiling until the liquid has reduced by half.
  4. Turn the heat down to low, cover, and steam until all the liquid is gone about 15 minutes. Serve garnished with cilantro sprigs, if desired.

Serves 4.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s