Spanish Rice
Ready In: 50 mins
Serves: 8
Yields: 5 cups
Ingredients
- 2 cups medium grain rice
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 3 garlic cloves
- 4 tablespoons sofrito sauce
- 1⁄4 cup olive oil
- 1 (16 ounce) can diced tomatoes
- 4 cups chicken stock
Directions
- Heat oil on medium in a large heavy bottomed stock-pot and add onions, garlic, and peppers and cook until onion is transparent.
- Add rice and cook until rice is golden brown and onion/garlic/peppers are browned.
- Add 1 cup of chicken stock and deglaze the pan, then add remaining stock, sofrito, and tomatoes with liquid from can.
- Lower heat to simmer. Cook uncovered approximately 30 minutes adding additional stock or water as needed until rice is tender.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off