Saturday, November 29, 2008

Spanish Rice

Heat 1 Tbsp of vegetable oil (I prefer to use rendered bacon fat if handy) over med-hi heat until shimmering. Add some (1/2 cup) small dice onion and 1/2 bell pepper (small dice or julienne) and saute 5 minutes. Add 1 cup of white rice and saute 5 minutes more. Add 2 tsp of minced garlic, 1 tsp of cumin, and 1 tsp of chili powder (more or less for spice) and saute 60 seconds or until fragrant. Pour in 1/2 c tomato sauce and 2 cups of chicken stock (I like Kitchen Basics brand). Stir and bring to a boil, then cover and reduce heat to low. Don't peek for at least 15 minutes (usually more like 20). When it's done, fluff with a fork and remove from heat and let stand covered for 5 minutes more.

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