NEW MEXICO SPANISH RICE
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
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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Ashikur Rhaman
[email protected]This was a good recipe. It was easy to follow and the rice turned out fluffy and flavorful. I would definitely make it again.
Allura Vaillant
[email protected]I've made this recipe several times and it's always a hit. It's so easy to make and the flavor is amazing. I love that I can use whatever vegetables I have on hand.
Friend's Streaming
[email protected]This was so flavorful and easy to make! I used brown rice instead of white and it turned out great. I also added some chopped green bell pepper and corn. My family loved it and said it was the best Spanish rice they've ever had.