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Tex-Mex · Side
Spanish Rice
Parboiled rice is toasted in the oven first so the grains stay separate, then simmered with peppers, tomato sauce, a splash of lager and lemon. Fresh cilantro stirs in at the end.
- YieldMakes about 8 cups, serves 8
- Hands-on30 min
- Total1 h 16 min
- Difficulty
Ingredients
- 370 gparboiled white rice, uncooked
- 45 mlcanola oil
- 1sweet onion, medium, finely chopped
- 2green bell peppers, seeded and finely chopped
- 1red bell pepper, seeded and finely chopped
- ½jalapeño, seeded and minced
- 180 mlMexican lager
- 600 mlchicken stock
- 240 mlcanned tomato sauce
- 45 mllemon juice, fresh
- 2 tspdried Mexican oregano
- 1 tspground cumin
- 1 tspkosher salt
- 20 gcilantro, chopped
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