Spanish Rice Recipe

From Dorothy McNett's Recipe Book.

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Spanish Rice

From Dorothy McNett's recipes at This recipe was contributed by Ruth Rodriquez of Hollister and is one of many versions of a flavored rice served throughout the Southwestern Unites States and Mexican based menus.

2 - 3 tablespoons chopped onion
2 - 3 cloves garlic
1/4 teaspoon cumin seeds
3 tablespoons water
1 cup rice
3 tablespoons oil
4 oz. tomato sauce (1/2 of an 8 oz. can)
2 cups good quality chicken broth
pinch of salt, or more, as needed for taste

Chop onions and set aside. In mortar and pestle or food processor, grind the garlic with the cumin seeds. Add the water and set aside. In 10-12 inch skillet with a lid, heat the oil and add the rice and stir until the rice is lightly browned. Add the onion and then pour in the garlic mixture. Add the tomato sauce and chicken broth. Cover, reduce heat to simmer, and cook for 20 minutes, or until rice is done and liquid has been absorbed. Taste, and add salt, as needed.

Recipe created 1995-04-30.

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