Spanish Rice #1

Preheat oven to 300 F

Bring to a boil on stove or in microwave

• 2 cups chicken broth (you can use vegetable broth or even water)

Leave it to stay hot. 

In another oven proof pot or Dutch oven with a lid add:

• 3 Tbsp olive oil
• 1/2 medium onion finely chopped
• 1 clove garlic finely chopped

Sauté about 5 min until nicely wilted then stir in

• 1 cup long grained rice

Stir over medium heat until the rice turns translucent and begins to brown. 

Remove from the heat and add seasonings

• Black pepper
• 1/2 tsp salt if your broth isn’t already salty

Carefully pour in all the broth. Cover and bake at 300 F for 20 minutes in the oven. The rice should be tender and the liquid absorbed. If not, we need 5 more minutes. 

Remove from oven and leave covered for 5 more minutes while preparing the vegetables. 

Prepare the vegetables:

• 1 bell pepper, deveined and seeded (or substitute a poblano or two fresh green chiles), chopped
• 1 small onion chopped
• 4-6 canned tomatoes (fish them carefully out of the can). 

Sauté in a skillet in 

• 2 Tbsp olive oil

until wilted but still a little crispness remains at the center. The tomatoes should fall apart. 

Pour the vegetables over the rice in the pot together with

• large pinch of Mexican oregano flakes
• (Optional) 1/2 cup of the tomato juice from the canned tomatoes for a more tomatoey flavor. 

Simmer over low heat 5-10 minutes to let the rice soak up the flavors. 

Serve with garnish of 

• chopped cilantro. 

Inspired by Huntley Dent’s “The Feast of Santa Fe” recipe.