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Mexican Rice with a Spanish Flare
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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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