Spanish Rice

This is the rice staple I grew up on. Everyone loves it. This is for a classic large dinner size and leftovers.

Ingredients:

• 1/4 cup finely diced white onion (tops)
• 2 tablespoon chopped fresh Cilantro
• 2 cup rice
• 1.5 tblsp olive oil
• 4 cups homemade chicken stock  (see below)
• 8 oz can of tomato Sauce (or whatever size the smallest is)

 

1. Bring stock to a simmer and set aside
2. Heat the olive oil in a deep pan, this is where u will make your rice
3. Add rice and toast until dep golden brown..browner than you think
4. Add the onion and stir fry for a bit…another 4 to 5 minutes
5. Add tomato sauce to the rice, work for a minute or two
6. Add the room temp (or warmer) stock
7. Stir in the cilantro
8. Simmer for about 20 mins
9. Let sit for 5-10 min if you can

BAM!

The stock.

1. 9 cups of warm or hot water in pot
2. Add 4 skinless bone on chicken thighs
3. Add a garlic bunch, without side peeled and w large cuts
4. Add tablespoon or two of salt, thats a ‘to taste’ situation
5. Bring to a boil then simmer for 25 minutes. Make sure the chicken is done.