I need to get this recipe on the site before I lose the tiny slip of paper with the directions. This recipe comes from my friend Nathaniel. I came home from work one night and my boyfriend and Nathaniel were making fajitas. Homemade Pico de gallo and Spanish rice included. I’ve tried to replicate it a couple times but I do need to invest in rice cooker. For now, I make it the old-fashioned way with a pot on the stove. Note to self: do not use sushi rice for this dish.
- 1 can chicken broth (I used 1 cup because I but it n cartons)
- 1 can water (again, I used 1 cup)
- 11/2 cups rice
- 1/2 can tomato sauce (1/2 of a 14.5 oz can)
- 1 TBS garlic powder
- Salt to taste
- Garnish with fresh cilantro
Place all ingredients in a pot, bring to simmer and cover until rice is tender (20-25 minutes); garnish with cilantro.
I was watching The Food Network at work the other day and Giadi was making this dish with her mom. It looked good so I made it last night and it’s simple to make and tasty.
- 1 stick (4 ounces) unsalted butter, divided, at room temperature
- 2 cups parboiled long-grain rice, such as Uncle Ben’s
- 3 1/2 cups chicken stock
- 2 tsp kosher salt
- 1 clove garlic, minced
- 2 pounds small shrimp, peeled and de veined
- 1/2 cup lemon juice (about 2 lemons)
- 1 TBS hot sauce
- 1 cup whipping cream
- Freshly ground black pepper
In a medium nonstick saucepan, heat 1/2 of the butter over medium-low heat. Add the rice and cook, stirring frequently, until golden, about 6 to 7 minutes. Add the chicken stock and salt. Bring the mixture to a boil. Reduce the heat to medium-low and simmer covered for 20 to 25 minutes until the rice is tender and all the liquid is absorbed. Remove the pan from the heat and rest covered for 5 minutes.
In a large skillet, melt the remaining butter over medium heat. Add the garlic and cook, stirring frequently, for 1 to 2 minutes until aromatic. Add the shrimp, lemon juice, and hot sauce. Cook for 2 to 3 minutes until the shrimp is pink and cooked through. Stir in the cream and heat through. Season with salt and pepper, to taste.