Spanish Rice

Name: Spanish Rice
Ingredients: 2 cups organic low sodium chicken broth or 2 cups low sodium vegetable broth; 1 cup long grain rice; 2 teaspoons olive oil; 1 onion, thinly sliced; 1 garlic clove, minced; 1 green bell pepper, seeded and chopped; 1 red bell pepper, seeded and chopped; 12 lb mushroom, sliced; 2 cups canned crushed tomatoes; 14 cup green olives, sliced; 12 teaspoon basil, chopped basil (optional) or 2 teaspoons chopped fresh basil (optional); 12 teaspoon dried parsley (optional) or 2 teaspoons chopped fresh parsley (optional); 18 teaspoon salt (optional); 14 teaspoon pepper

14 ingredients

11 steps

Ingredients

2 cups organic low sodium chicken broth or 2 cups low sodium vegetable broth
1 cup long grain rice
2 teaspoons olive oil
1 onion, thinly sliced
1 garlic clove, minced
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
12 lb mushroom, sliced
2 cups canned crushed tomatoes
14 cup green olives, sliced
12 teaspoon basil, chopped basil (optional) or 2 teaspoons chopped fresh basil (optional)
12 teaspoon dried parsley (optional) or 2 teaspoons chopped fresh parsley (optional)
18 teaspoon salt (optional)
14 teaspoon pepper

Directions

1

Bring stock to boil in a saucepan over high heat.
2

Stir in rice and return to a boil.
3

Immediately reduce heat to low.
4

Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
5

Heat oil in a heavy nonstick skillet over medium heat.
6

Saute onions and garlic 5-7 minutes, or until onions are softened.
7

Stir in bell peppers and saute another 4-5 minutes, stirring frequently.
8

Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
9

Add cooked rice to vegetable mixture.
10

Cook until heated throughout.
11

Serve with chicken, fish or pork or serve with another vegetable and a nice salad.