Friday, January 20, 2017

Spanish Rice

Yield: 4 servings

1 tbsp coconut oil
1 cup white onion, chopped
1/2 cup carrot, diced
1 clove garlic, finely minced
1 cup long-grain rice
1 3/4 cups chicken stock or water
1 tbsp tomato paste
salt and pepper

1. In a medium pot, heat oil over medium-high heat.
2. Add onion and cook until just starting to turn translucent, about 3 minutes.
3. Add carrot and cook for another 3 minutes.
4. Add garlic and cook for 1 minute.
5. Add rice and stir to coat.
6. Add chicken stock, tomato paste, salt, and pepper. Bring to a boil, then reduce heat to medium-low. Cover and simmer until water is absorbed, about 15 to 20 minutes.
7. Remove from heat and let sit covered for 5 minutes. Serve immediately.

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