Nini's Spanish Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup long grain rice
2 cups water
1/3 cup chopped onion,
2 or 3 chopped garlic cloves
1/2 of a chopped Roma tomato no seeds
1 TBLS olive oil
Salt to taste. (I add a teaspoon and a pinch)
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Directions: |
Directions:Heat oil over medium heat. Add rice. Stir frequently to keep from burning. When most of rice is golden brown, add onion and garlic. Stir constantly until onion is translucent. Add tomato. Stir to incorporate. Add water. Bring to a boil over high heat. Lower heat to lowest setting. Cover. Cook according to pkg instructions - usually 30 minutes.
Don't uncover. Let rice sit for a few minutes before serving. Also I like salt. You may not. |
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Number Of
Servings: |
Number Of
Servings:Probably 4 |
Preparation
Time: |
Preparation
Time:Depends on how fast you chop. |
Personal
Notes: |
Personal
Notes: Nini cooked rice often when she stayed with us. She used white rice always, so that's the flavor I remember. (I use brown rice now, which takes 45 minutes to cook.)
Adjust the ingredients to your preference. I happen to like garlic.
I cook this dish at the same time as the calabasitas because they share the same ingredients. I love this rice (instead of toast) with eggs for breakfast, with beans for dinner.
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