Spanish Rice
12 ingredients
7 steps
Ingredients
- 1 Tbsp. olive oil
- 1 green pepper, cut into 1/2-inch pieces
- 1/2 c. chopped onion
- 1/4 tsp. each: salt and pepper
- 1 c. long grain rice
- 1 tsp. minced garlic
- 1 (13 3/4 oz. or 14 1/2 oz.) can chicken broth
- 1/4 c. cooking wine
- 1/4 tsp. paprika
- pinch of saffron powder
- 1 (14 1/2 oz.) can stewed tomatoes, drained
- 1/3 c. chopped pimento stuffed olives
Directions
-
1Heat oil in large skillet over medium-high heat.
-
2Add green pepper, onion, salt and pepper; cook, stirring occasionally, until vegetables are tender-crisp, about 5 minutes.
-
3Stir in rice and garlic; cook, stirring constantly, until rice is tender, about 1 minute.
-
4Add broth, wine, paprika and saffron; bring to boil. Stir in tomatoes, breaking up with spoon.
-
5Reduce heat to low; cover and simmer until liquid is absorbed and rice is tender, 20 to 30 minutes.
-
6Stir in olives.
-
7Makes 4 1/2 cups.
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