Spanish Rice
Smoked paprika makes this rice side dish special. It is versatile to serve with beef, chicken, pork and shrimp and can be turned into a quick main dish by adding black beans or chorizo sausage.
Serves
6
Prep time 10 min.
Cook time 20 min.
Ingredients
2 Tbsp. olive oil
1 1/2 cups uncooked medium or long grain rice
1 cup diced onion
1 tsp. minced garlic
5 Tbsp. Contadina® Tomato Paste
3 cups hot College Inn® Chicken Broth
2 tsp. sweet Spanish paprika (Pimentòn Ahumado) or regular paprika
3/4 tsp. dried oregano or 2 Tbsp. fresh oregano
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Directions
Heat oil in a 10-inch skillet over medium-high heat. Add rice, onion and garlic; cook 3 minutes, stirring constantly. Add tomato paste and cook about 1 to 2 minutes, stirring constantly, until paste browns slightly.
Add hot broth, paprika and oregano. Bring to a boil; reduce heat to low. Cover, and simmer 20 minutes.
Remove from heat and let stand 5 minutes.
Fluff with a fork and serve.
VARIATIONS: Prepare recipe as directed above, except:
- Chorizo Spanish Rice: Gently stir in 12 oz. thinly sliced dry cured chorizo sausage after the 5 minute stand time in Step 3. Let stand an additional 3 to 5 minutes before serving.
- Black Bean Spanish Rice: Gently stir in 1 can (15 oz.) black beans, rinsed and drained, after the 5 minute stand time in Step 3. Let stand an additional 3 to 5 minutes before serving.
