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Tuesday, August 5, 2008

Homemade Spanish Rice-- Yummy!

This recipe is from years of trial and error and is the version my family loves most.

In a saute type pan-- wok or cast iron--whatever you have:

Brown 2 cups of long grain rice in butter & olive oil. I use a little bit of oil and between 1/4 - 1/2 cup of butter. Watch carefully that the rice 'just browns' don't let it burn!! I use either my Wok pan or a cast iron skillet.

MEANWHILE-- In a lg. Sauce pan mix together the following:

3 cups of chicken stock
1-1/2 cups of salsa (homemade preferably!)
1 stalk celery fine chopped
1 heaping tablespoon of tomato paste
Spice to taste with:
paprika, thyme, ground up bay leaf, onion powder, granulated garlic powder, black pepper, celery seed and if you like a little bit of salt.

Bring the chicken stock mixture to a boil and then turn it down and let it cook while the rice is browning in the other pan.

When rice is browned, carefully scrape it into the sauce pan with the stock mix.

Bring the whole thing to a boil briefly then cover tightly and turn to very low.

Let it simmmer until rice absorbs all the liquid about 20 minutes. (check periodically)

This rice is great served with homemade tacos or fajitas or in a wrap... endless possibilites. Save leftovers to mix with black beans, salsa and corn or chickpeas .... mmmmmmm
If you think butter isn't good for you, use something else, but it will not be as good. :(

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