Recipe: How To Make Spanish Rice
2 Cups of White Rice
4 Cups of Chicken Broth
1 Onion Chopped (I used a fairly large onion)
4 Diced Jalapeno peppers
1 Red Pepper Chopped
3 Large Cloves Garlic minced
3 Tomatoes chopped and mildly crushed
1 Tsp. Paprika
1 Tsp. Oregano
Dash of pepper
2 Tbsp Canola Oil (any oil should work)
Add cumin, paprika, oregano, and pepper to the chicken stock and bring to a simmer.
While chicken stock is simmering add oil to a large skillet, then add rice, stirring to coat rice evenly.
While on medium heat cook rice until slightly browned. This took about 5 minutes.
When rice is slightly toasted add the onions, jalapeno peppers, red peppers and garlic stirring constantly until vegetables are softened. This took about 6 minutes.
Once the vegetables are softened, add the tomatoes and chicken broth. Give everything a stir and simmer for 15 minutes without removing the lid. After 15 minutes turn off the heat and let the rice sit in the skillet for another 15 to 30 minutes without removing the lid. After that, fluff rice with a fork and enjoy.