Spanish Rice from El Chico's
1 cup Long grain rice
1 cup Vegetable oil
5 oz. Onion diced
4 oz. Bell pepper, diced
2 cloves Garlic, finely chopped
1 each Tomato, diced (7 oz.)
3 cups Chicken broth
Salt 1 tsp
Cumin 1 tsp
White pepper 1 tsp
Place vegetable oil in a skillet over medium high
flame. Add rice and sauté µntil golden but not brown.
Drain excess oil.
In a sauce pan, place onion, bell pepper, garlic,
tomato, chicken broth and spices. Heat over medium
flame and bring to a boil.
Lower the flame and slowly add rice to the boiling
mix. Let it slow boil for 4-6 minutes.
Lower the flame, cover and cook for 10 minutes.
Uncover and stir several times to mix rice and
vegetables. Cover and let cook for 12-15 minutes until
rice is tender. Toss with a fork before serving.
