Cookbook:Spanish Rice

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Cookbook | Ingredients | Recipes | Tex-Mex cuisine

Ingredients[edit | edit source]

  • 2 cups uncooked rice
  • 2 Tbs unsalted butter
  • 1/4 cup fresh cilantro, finely chopped (optional)
  • 1 green bell pepper, finely minced
  • 2 serrano chiles, finely minced
  • 1/2 cup shredded cooked chicken or pork
  • 1 onion, finely minced
  • 3 1/2 cups chicken broth
  • 3 bay leaves
  • 1/4 cup minced chorizo, casing removed
  • 1 Tbs minced garlic

Procedure[edit | edit source]

  1. Melt butter in a large pot over medium high heat. Add onion, chiles, garlic, meats, and rice and cook until chorizo and rice are golden brown.
  2. Add broth and bay leaves. Bring to a boil and cook until liquid has evaporated and rice is tender. Sprinkle with cilantro before serving, if desired.