AUTHENTIC SPANISH RICE
Fixings
1 1⁄2 cups long grain white rice
2 garlic cloves, minced
2 tablespoons vegetable oil
1⁄4 cup onion, finely diced
4 ounces el pato salsa fresca (or pureed tomatoes assuming you cannot find el pato sauce)
2 1⁄2 cups chicken stock
1 teaspoon cumin
1 tablespoon stew powder
1⁄2 teaspoon ocean salt
pepper
Guidelines
in a bowl consolidate stock, cumin, bean stew powder, salt and a large portion of a jar of el pato sauce .
earthy colored rice, in hot oil, in an enormous skillet for roughly 5 minutes flipping incidentally.
add diced onion, minced garlic, sauté for 1 moment.
add prepared stock, heat to the point of boiling.
lessen hotness to low, cover and stew for 15 minutes. try not to mind the rice before the 15 minutes is up, this will permit steam to get away and may make your rice turn out half-cooked.
the majority of the water will ingest before the brief time limit yet keep covered and keep on steaming for the whole 15 minutes. this will make for amazing rice that isnt crunchy.
following 15 minutes switch heat off, reveal and flip rice over. recuperate and let sit until all the other things is prepared. you can allow the rice to sit concealed for to 25 minutes which will cook out a large portion of the dampness and leave amazing fleecy rice. Cool. Appreciate it!!
AUTHENTIC SPANISH RICE VIDEO
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