top of page
  • Deby Hogue Beautiful photo by Heidi.

The Spanish Rice

I made the Rice last night with Chiles Rellenos and some red sauce. I'll start with the rice.

I use Tio Pelon Rice, not sure why, but I pick the blue bag that says 80 0/0. Witch is funny

because it turns out about 98 0/0 of the time. Or maybe Tio Pelon is saying it's 80 percent

whole grain. Either way cook it a little longer than I did last night, I don't like the rice hard

at all.

My Recipe

1 Cup Rice

1 and 1/2 Tablespoons Olive Oil

2 cloves of garlic ( crushed and chopped with a pinch of salt)

1 Cup Tomato Sauce

1 Cup Chicken Broth or Water with a bouillon cube

In a nonstick pan on medium heat, heat the Oil and add the Rice, saute the Rice just until it

starts to get a little golden, add the garlic and keep stiring and cook until a litte more golden

Do not brown to much. Keep it golden. Add the broth and tomato sauce and bring to a boil.

Be careful when you add the broth and tomato,

Turn the heat to low and simmer with a lid on for around 25 minutes.

Keep stirring ( yes you can and should lift the lid).

34 views0 comments

Recent Posts

See All
bottom of page