This Spanish rice is great as side dish to any number of Mexican recipes. I most often make it for ‘Burrito Night’. I make rice, beans, grass fed beef or organic chicken, guacamole, salad and shredded cheese and everyone takes what they like on either a tortilla (whole wheat, Ezekiel or organic white) or just served on a plate. Once I made it myself, I’d never use a boxed Spanish rice again, and it’s so easy. It’s a great crown pleaser!
* 2 quart sauce pan or 12 inch frying pan, with tight fitting lid
* 2 cups organic long grain brown or white rice
* 1/4 cup organic extra virgin coconut oil
* 1 yellow onion cut into 1-inch chunks
* 1 bell pepper, any color, cut into 1 inch pieces
* 3 cloves of garlic, minced
* 15 oz. can organic tomato puree, sauce or chopped tomatoes – your choice
* 2 cups of homemade/ organic chicken or vegetable broth.
Add the oil to the pan and put heat on to medium high. Add the onion and bell pepper and sauté 5 – 10 minutes.
Then add the rice and sauté until golden brown approximately another 5 – 10 minutes.
The important thing is to make sure the rice is toasted to a nice golden brown.
Using a garlic press, add the minced fresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.
Continue to sauté for an additional 3 minutes. You will notice a wonderful garlic aroma.
Add the tomato puree and chicken broth. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes.
Reduce heat to low, cover and simmer for 20 minutes for white rice and 40-50 for brown rice. I do sometimes stir once or twice during cooking. Serves 6-8.
Read more great Real Food Wednesday posts here, http://kellythekitchenkop.com/2009/09/real-food-wednesday-91609-add-your-real-food-tips-or-recipes.html