Cookbook:Spanish Rice

Cookbook | Ingredients | Recipes | Tex-Mex cuisine

Ingredients

• 2 cups uncooked rice
• 2 Tbsp unsalted butter
• ¼ cup fresh cilantro, finely chopped (optional)
• 1 green bell pepper, finely minced
• 2 serrano chiles, finely minced
• ½ cup shredded cooked chicken or pork
• 1 onion, finely minced
• 3 ½ cups chicken broth
• 3 bay leaves
• ¼ cup minced chorizo, casing removed
• 1 Tbsp minced garlic

Procedure

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.
3. Sprinkle with cilantro before serving, if desired.