Spanish Rice
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changeone |
this side dish -- long-grain rice speckled with nuggets of pepper, |
onion, and garlic -- is the perfect complement to a fish or chicken |
dish. |
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number of servings: 4 |
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1 medium | onion, finely chopped |
1 medium | green bell pepper, finely chopped |
1 | celery rib, finely chopped |
2 | garlic cloves, minced |
4 oz. | mushrooms, sliced |
2/3 cup | long-grain white rice, uncooked |
1 cup | low-sodium tomato juice |
1 cup | chicken broth, preferably reduced sodium |
1/2 tsp | salt |
1/4 tsp | black pepper |
1 | bay leaf |
4 | plum tomatoes, halved, seeded, and diced |
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lightly coat deep nonstick skillet with nonstick cooking spray. saute |
onion, green pepper, celery, and garlic until onion is almost soft, about |
3 minutes. stir in mushrooms and rice, and saute until rice turns golden, |
about 2 minutes stir in tomato juice, broth, salt, black pepper, and bay |
leaf. bring to boil over medium-high heat. cover, reduce heat, and simmer, |
stirring occasionally, 15 minutes. stir in tomatoes. cover and cook until |
rice is tender and liquid is absorbed, about 10 minutes longer. fluff with |
fork to keep rice from sticking together. remove from heat and discard bay |
leaf. before serving, divide into four equal portions (baseball) and |
refrigerate extra. |
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(ID: 4074) Mirror: rec.food.recipes: Sat, Jan 8, 2005 |