1 tbs olive oil
1 c basmati rice
1/2 tsp. onion powder (or 1/2 a diced onion)
1/2 tsp. garlic powder (or 1 large garlic clove)
1 can stewed mexican style tomatoes (puree in blender) with water to equal 2-3/4 cups (plus more water if needed)
Heat olive oil in a large skillet with lid. Add rice and brown lightly. Add onion and garlic powder. Slowly add tomatoes and water. Bring to a boil stirring continually. Simmer on low heat, covered for 30 minutes or until rice is moist.
1 c basmati rice
1/2 tsp. onion powder (or 1/2 a diced onion)
1/2 tsp. garlic powder (or 1 large garlic clove)
1 can stewed mexican style tomatoes (puree in blender) with water to equal 2-3/4 cups (plus more water if needed)
Heat olive oil in a large skillet with lid. Add rice and brown lightly. Add onion and garlic powder. Slowly add tomatoes and water. Bring to a boil stirring continually. Simmer on low heat, covered for 30 minutes or until rice is moist.
(in the pictures I used fresh green onion chopped)
2 comments:
Awesome! I've been looking for a homemade spanish rice recipe. Have you ever tried it with brown rice?
yes, and it didn't turn out so well. My mom has perfected it though so I'll get the recipe from her. =0)
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