America's Spanish Rice
Natalie Fredrick (wife of Jared)
This is the real deal people! When Jared and I were living back in Chicago for graduate school a darling girl in my ward named America Cannon gave me this recipe. She was from Mexico and this was her mothers tried and true recipe. It’s the only Spanish rice I ever make.
3 Tbsp. olive oil
1 cup rice
1 large tomato
1 clove of garlic
1/4 small onion, chopped
2 1/2 cups water
2 cubes chicken bouillon
1/2 tsp. salt
Add to blender: tomato, onion, and garlic. Add 1/2 cup of water. Blend together. Heat oil in pan then add rice stirring constantly until brown. Add tomato mixture and cook for a few minutes to allow moisture to evaporate a little. Add 2 cups of water and bouillon and salt. Bring to a boil- cover and simmer for 20-30 minutes.
This is the real deal people! When Jared and I were living back in Chicago for graduate school a darling girl in my ward named America Cannon gave me this recipe. She was from Mexico and this was her mothers tried and true recipe. It’s the only Spanish rice I ever make.
3 Tbsp. olive oil
1 cup rice
1 large tomato
1 clove of garlic
1/4 small onion, chopped
2 1/2 cups water
2 cubes chicken bouillon
1/2 tsp. salt
Add to blender: tomato, onion, and garlic. Add 1/2 cup of water. Blend together. Heat oil in pan then add rice stirring constantly until brown. Add tomato mixture and cook for a few minutes to allow moisture to evaporate a little. Add 2 cups of water and bouillon and salt. Bring to a boil- cover and simmer for 20-30 minutes.
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