Prep 5 mins
Cook 30 mins
Given to Mum by a friend who grew up in Spain
- 236.59 ml rice, uncooked
- 1 medium onion, diced
- 1 garlic clove, minced
- 411.06 g can diced tomatoes
- 354.88 ml chicken broth
- 354.88 ml water
- salt, to taste
- pepper, to taste
- Saute rice, onion and garlic until rice is slightly brown and onion is softened.
- Add remaining ingredients and bring to a boil.
- Cover and turn down heat to medium-high for about 25-30 minutes until rice is soft and liquid is gone.
I really enjoyed this dish. First, it was so simple to make...and one-pot dishes like this are my all-time favorite "finds". But it is so delicious, too. It's not too spicy, which was OK for the simple meal we had this as a side dish for. But if I wanted a bit more of a kick, I might try this with a sprinkle or two of red pepper flakes or something like that. But even as is, this was very good. Made for New Kids On The Block tag game.
Tasty recipe, but I needed to cook it a bit longer to soften the rice. I did not have a can of tomatoes, and used 1/2 can of tomato paste in its place. Delicious and great side for chicken enchildadas
I make this whenever we have steak as an alternative to mashed potatoes. It's a great recipe, didn't give 5 stars because sometimes it can be too soupy but you just have to watch it. Thanks for sharing!