Spanish Rice 2
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 1⁄3 cup vegetable oil
- 3 cups long grain rice, rinsed
- 1 medium onion, chopped
- 5 serrano chilies, seeded and chopped
- 2 garlic cloves, chopped
- 2 cups chicken stock
- 1 (15 ounce) can diced tomatoes
- 2 (8 ounce) cans tomato sauce
- 1 large jalapeno pepper, chopped
- 2 teaspoons salt
directions
- Preheat oven 350°F.
- In a saucepan, heat the oil over medium low heat. Sauté the rice, stirring constantly, until golden and crackling, about 5 minutes.
- Add the onions and serranos and cook until the onions just soften. Then add the garlic and sauté until the aroma is released. Pour in the stock, diced tomatoes, tomato sauce, jalapeño, and salt, mixing well to combine.
- Transfer to a baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes. Stir and serve hot.
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RECIPE SUBMITTED BY
I live in an RV and am traveling on the road with my family. Daddy is a travel welder and we go where the work is. The girls love to eat home cooked meals. I am a stay at home mom. I think that my favorite cookbook would be to call my mom and ask her for a recipe. She can cook, and create all kinds of recipes off the top of her head and all with leftovers.