Miguel's rice

Miguel's rice
Miguel's rice

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    c olive oil

  • 1

    tbsp butter

  • 1

    small purple onion, finely diced

  • 2

    c long grain white rice

  • 2

    tbsp tomato paste

  • 1

    tbsp cruched garlic

  • salt and pepper to taste

  • 4

    c water or chicken stock

Directions

Preheat oven to 375 C. In a large heavy saucepan combine oil and butter over medium heat until butter is foamy. Add onion and rice and cook, stirring, until onion is limp and rice is translucent, about 10 minutes (this part always takes a little longer than I expect). Stir in tomato paste, garlic, salt and pepper and cook a further 2 or 3 minutes, stirring. Add water or stock and scrape any rice stuck to the sides of the pot into the liquid. Do not stir the rice once liquid has been added. Bring to a boil, cover, and transfer to oven. Cook 20 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes, then fluff well with a fork. Rice will be glistening and slightly orange in color.

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