Spanish Rice

1. 1

   Heat oil on medium in a large heavy bottomed stock-pot and add onions, garlic, and peppers and cook until onion is transparent.

2. 2

   Add rice and cook until rice is golden brown and onion/garlic/peppers are browned.

3. 3

   Add 1 cup of chicken stock and deglaze the pan, then add remaining stock, sofrito, and tomatoes with liquid from can.

4. 4

   Lower heat to simmer.

5. 5

   Cook uncovered approximately 30 minutes adding additional stock or water as needed until rice is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.