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. |
| |
| 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 |
| |
| 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 |