The Pioneer Woman Tasty Kitchen
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Mexican Rice with a Spanish Flare

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Prep:

Cook:

Level: Easy

System:

6

Description

I love both Mexican and Spanish rice. Although, there are some subtle differences, I decided to combine the two flavors for an amazing complement to any Hispanic/Latino dish I’m cooking.

Ingredients

  • 1 Tablespoon Oil
  • 1 cup Long Grain Rice, Uncooked
  • 1-½ cup Chicken Stock
  • ½ cups Onion (White Or Sweet)
  • 1 whole Jalapeno, Chopped
  • 1 whole Tomato, Chopped And Seeded
  • 1 cube Chicken Bouillon
  • ½ teaspoons Ground Cumin
  • ½ cups Cilantro, Choppped
  • 1-½ Tablespoon Sofrito (Goya Or Homemade)
  • 2 cloves Garlic, Chopped
  • Salt And Pepper To Season

Preparation

1. In a medium sauce pan, heat oil and add rice. Cook over medium heat for a few minutes.
2. Add chicken stock and allow to come to a boil.
3. Add in remaining ingredients and allow to come to a boil then reduce heat to low. Cover and allow to cook for about 25-30 minutes or until nice and firm.

Enjoy!

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