Restaurant Recipes
Guadalajara Spanish Rice
Yield: 6 to 8 servings
Ingredients
- 1 1/8 cups lard
- 1 quart uncooked long-grain rice
- 5 cups warm tap water
- 1 1/4 cups sliced green bell pepper
- 1 1/4 cups sliced white onion
- 1 cup pureed fresh tomato
- 1 tablespoon chicken stock base
- 1 tablespoon ground cumin (comino)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons paprika
Instructions
- Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes.
- Strain off lard.
- Return rice to large, wide 3-quart pot.
- Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand.
- Cover with foil and transfer to a 350 degree F oven for 15 minutes.
- Remove from oven and mix rice to evenly distribute vegetables.
Attribution
Guadalajara, Houston, Texas area