Nerdle's Spanish Rice
"This recipe came from my beautiful daughter, Nerdles, who got it from a Better Homes and Garden magazine. Thanks Nerdles :) Love ya Baby Girl"
- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
4 Cups
- Serves:
- 4
ingredients
- 1 tablespoon vegetable oil
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground ancho chili pepper
- 1⁄4 teaspoon kosher salt
- 1 cup long grain rice
- 1 (14 ounce) can chicken broth, reduced sodium
- 3⁄4 cup salsa
- 1⁄4 cup water
- 1⁄2 cup cilantro, finely snipped
directions
- In a medium saucepan, heat oil over medium-high heat.
- Add onion, garlic, ancho chili pepper, and kosher salt; cook for 2 minutes.
- Stir in uncooked rice; cook and stir for 1 minute.
- Add chicken broth, salsa and water.
- Bring to a boil; reduce heat.
- Simmer, covered, for about 20 minutes or until rice is tender.
- Remove pan from heat. Remove lid.
- Cover pan with a clean kitchen towel; replace lid.
- Let stand for 5 minutes to let the towel absorb any excess moisture.
- Remove lid and towel, add cilantro; fluff rice with fork.
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RECIPE SUBMITTED BY
Kimschmee
Watervliet, Michigan
Love to cook but I don't like to bake. Mom or 2 grown children and love spending time with my kids
