Spanish Rice
Ingredients
-
2
medium
vine-ripened tomatoes
-
¼
medium
onion, peeled and coarsely chopped
-
¼
cup
vegetable oil
-
2
cups
long-grain white rice
-
1
clove
garlic, minced
-
1
cube
Consomate tomato-chicken bouillon or 1 tablespoon tomato paste
-
1
teaspoon
chicken base or vegetable base
-
2½
cups
water
-
1
cup
frozen peas, carrots, and corn blend, thawed
-
to taste
salt
Instructions
- Puree the tomatoes and onions in a food processor or blender until smooth, yielding about 2 cups of puree.
- Heat oil in a large Dutch oven or saucepan until shimmering, then add the rice and sauté until light golden, about 10 to 15 minutes.
- Add minced garlic and stir until fragrant, then mix in the tomato puree, bouillon, chicken base, water, vegetables, and salt.
- Bring the mixture to a boil, cover, and simmer until the rice is tender, about 13 to 16 minutes.
- Fluff the rice with a fork and adjust seasoning with additional salt if needed.
Nutrition Facts (estimated)
Servings
8
Calories
253
Total fat
7g
Total carbohydrates
42g
Total protein
5g
Sodium
198mg
Cholesterol
0mg
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