FOOL PROOF SPANISH RICE
I found this in an instructional video on how to make spanish rice like you get in mexican restaurants. The key is coating the uncooked rice with butter and using less liquid than is normally called for. This rice is not sticky or gummy if prepared exactly as written.
Provided by Jazz Lover
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan with tight fitting lid.
- Add uncooked long grain white rice and stir.
- Add jalepenos and minced garlic.
- Cook on low heat and stir constantly for about 2 minutes.
- Add paprika, cayenne pepper, cumin and salt to rice and mix well.
- Add chicken stock and tomato sauce.
- On medium high heat stir constantly and bring to a simmer.
- Once simmering, turn to low heat and cover with tight fitting lid.
- Cook for 20 minutes without lifting the lid.
- After 20 minutes, turn heat off and let sit with lid on for 9 minutes.
- After sitting for 9 minutes, fluff with a fork. Sprinkle with green onion if desired.
Nutrition Facts : Calories 284.4, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.8, Sodium 450.6, Carbohydrate 54.5, Fiber 1.5, Sugar 2.6, Protein 7.2
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