NEW MEXICO SPANISH RICE

New Mexico Spanish Rice image

This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.

Provided by Darkhunter

Categories Low Protein

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

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Ingredients

1/3 cup vegetable oil or 1/3 cup canola oil
1 1/2 cups long grain rice, uncooked
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
2 medium celery ribs, finely chopped
1 (20 ounce) can crushed tomatoes, undrained
2 teaspoons ground cumin
4 garlic cloves, minced
1 teaspoon salt
1 (14 ounce) can reduced-sodium chicken broth

Steps:

Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.

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