Arroz: Spanish Rice

Name: Arroz: Spanish Rice
Ingredients: 1 tablespoon lard or solid vegetable shortening; 1 1/2 cups long grain rice; 1/4 large onion, finely chopped; 2 or 3 cloves garlic, finely chopped; 2 whole tomatoes from a 15-ounce can; 1/4 cup liquid from canned tomatoes; 40 -ounce can chicken broth (30 ounces used total)

7 ingredients

12 steps

Ingredients

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
40 -ounce can chicken broth (30 ounces used total)

Directions

1

Open can of tomatoes and chicken broth and set aside.
2

These ingredients have to be added quickly, so have them ready.
3

Heat lard or shortening in a saucepan on medium-high.
4

Add rice, stirring constantly.
5

When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed.
6

Quickly add the 2 tomatoes (squish them with your hand).
7

Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth.
8

Bring to a full boil, cover and reduce heat to medium-low.
9

Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes.
10

(The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.
11

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12

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