SPANISH RICE

SPANISH RICE                                             by Mexican friend                                     Concha Kurocik

                                           made and served at Tortilla class 

2 cups long grain rice

2 Tbs. oil (I use 1 ½ Tbs.)

2 garlic cloves chopped

½ onion chopped

Scant 2 cups chicken stock (broth)

1 tsp salt or less                                                                 

¾ cup canned diced tomatoes

 

Heat oil- fry rice until golden brown. Stir frequently to prevent burning.  When rice is golden brown add chopped garlic and onion, stir and fry for a minute or more. 

Add tomatoes and 2 cups chicken broth and salt.  Let come to a boil.  Place lid on pan and lower heat to simmer until liquid is absorbed and rice is tender.