This Spanish rice recipe is well flavored with seasonings of sweet onion, garlic and jalapenos. You could make it a main course by adding cooked chicken, shrimp or beef.
3 tablespoons of olive oil
1 ½ cups short grain rice (such as Goya’s Arroz Valencia or Arborio)
1 medium sweet onion, sliced
1 small green bell pepper, sliced
14 oz can of diced tomatoes
2 cloves of garlic minced
2 small jalapenos, diced (seeds removed)
2 teaspoons of kosher salt
3 cups of chicken stock
3 tablespoons of fresh cilantro or parsley for garnish (optional)
Heat a large pan on medium high heat. Add the rice and brown for 3-4 minutes. Add the onion, green pepper, jalapenos, tomatoes and garlic. Sauté for another 2 minutes. Add the chicken stock and bring the mixture to a boil.
Reduce the heat to a simmer. Add the salt. Cover and let cook for 20-25 minutes or until almost dry. Stir in fresh cilantro or parsley if desired. Adjust seasonings if necessary.
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