Spanish Rice (High Altitude)
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| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 30 minutes |
| By author | Rachel Paris |
Ingredients
- 1 cup white long-grain rice
- 1 Small white onion (chopped finely)
- 2 garlic cloves (minced)
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1-1/2 teaspoon ground cumin (to taste)
- 1 teaspoon salt (to taste)
- 1/4-1/2 teaspoon pepper (to taste)
Note
Make sure to cook the rice at a low temperature, at number 1 if you have an electric stove and at the first click for the lowest flame level for a gas stove.
Directions
| Step 1 |
Soak the rice in hottest water from the kitchen tap. Set-aside and allow to soak for at least 2 hours. |  |
| Step 2 |
Heat a large skillet to med-high heat. Add the rice and toast until most of the rice grains are light to medium brown. Remove from heat and pour rice into a heat-proof bowl. |  |
| Step 3 |
In the same skillet, add the grape seed oil and heat to med-high. Add the onions and sauté until just transparent. Add the garlic and sauté for 20-30 seconds stirring consistent so that the garlic doesn't burn. |  |
| Step 4 |
Add the toasted rice and chicken broth to the onion mixture. Stir to combine. Add the tomato paste, cumin and salt and stir well. Bring to a boil. |  |
| Step 5 |
High-Altitude: Allow the rice to boil for 3 minutes uncovered. Cover rice and reduce and simmer on low for 25 minutes. (Keep lid on throughout the 25 minutes). Taste the rice. Rice should be "dry" and not wet. If the rice is still "wet," cover and cook until rice is dry and fluffy. |  |
| Step 6 |
Rice should be fluffy and not mushy or sticky and no broken grains. | |
