This was a good recipe. I used brown rice instead of white rice, so I cooked this for much longer than the recipe called for. I also just used water instead of the tomato sauce, but I did use tomato paste. This makes a *lot* of rice. It was very good. This dish may not be that unusual-tasting, but it's a solid recipe that I think most people would enjoy. It's isn't that hard either.
Traditional Spanish Rice
- 2 tablespoons oil
- 1 cup Mahatma® or Carolina® White Rice
- 1 onion, chopped
- 1 green bell pepper, seeded and chopped
- 1 stalk celery, chopped
- 1 can (6 oz) tomato paste
- 1 can (8 oz) tomato sauce
- 1 bay leaf
- 2 garlic cloves, minced
- 1/2 teaspoon thyme
- 2 cups chicken broth
- In a large skillet, heat oil. Add rice. Cook over medium heat, stirring constantly until rice is slightly golden. Add onions, green pepper and celery. Cook until tender. Stir in remaining ingredients. Bring to a boil. Reduce heat and cover. Simmer 20 minutes. Remove from heat and let stand for 5 minutes. Remove bay leaf and serve.
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