Caprece was a member of a recipe club when they were in Logan, UT while Matt was completing his MBA. She acquired many of her best recipes from her participation in this club. Last night we had Carnitas and I knew this was just the recipe to compliment them. I have my own recipe for rice that I usually serve with Mexican dishes but this was a wonderful change and tasted superlicious!
Recipe courtesy of Keesha Halbrook
Spanish Rice
Ingredients:
- 1 ½ cups long grain rice
- 1 TBS oil
- ½ cup onion, chopped
- 1 clove garlic minced
- 2 cups water
- 80z can of tomato paste
- 1 chicken bullion
- Salt and pepper
Directions:
Fry rice onion and garlic in oil until lightly brown. Season with salt and pepper. Stir in water, tomato sauce and chicken bouillon. Cover tightly and simmer for 15 min on low heat.
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