Thursday, June 11, 2009

Spanish Rice

Spanish Rice
From: Dolores Reborn

2 tsp olive oil
1/4 bell pepper, diced small
1/4 onion, diced small
1 clove garlic, minced
1 cup rice
2 cups chicken stock
1 tbs tomato paste (or tomato sauce, juice, or V8 - just use 1/4 cup and 1-3/4 cup stock)
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste
pinch of saffron (optional)

Saute the veggies in a medium saucepot for a bit over medium heat. Add the rice and stir to coat with oil. Saute a bit more. Add the stock and tomato paste, add the seasonings, stir well. Raise heat and bring to a boil, then cover and reduce heat to simmer for 20 minutes.

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