Adobe Rice

By Gibby

This Rice dish can be served with Chicken. Just prepare first and season well with seasoning mix. Cook first in frying pan with 3 tbsp of oil and remove when browned on all sides. Add to rice and cook with chicken stock step. Remove when done.

Ingredients

• 2 tablespoons kosher salt
• 2 teaspoons granulated garlic
• 1 teaspoon ground cumin
• 2 teaspoons granulated onion
• 1 teaspoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons ground turmeric
• 1 tablespoon finely chopped fresh oregano leaves
• 2 tablespoons olive oil
• 1 large Spanish onion, finely diced
• 1 medium green bell pepper, finely diced
• 1 medium red bell pepper, finely diced
• 1 to 2 About 1 to 2 plum tomatoes, seeded and finely diced
• 4 cloves garlic, finely chopped
• 3 cups long-grain rice
• 4 3/4 cups homemade chicken stock
• 1 bay leaf
• Salt and freshly ground black pepper
• 1 cup frozen peas (not thawed)
• 3/4 cup pimento stuffed green olives
• 3/4 cup pitted picholine olives
• Freshly chopped cilantro leaves
• Freshly chopped flat-leaf parsley
• Finely chopped fresh oregano leaves
• Squeeze lime juice

Preparation

Step 1

Place the browning pan with the 2 tablespoons oil over high heat. Mix together the salt, granulated garlic, cumin, granulated onion, paprika, black pepper, turmeric and oregano in a small bowl.

Add the onions, green and red peppers sprinkle with 1 tbsp of the seasoning mix and cook until soft. Add the plum tomatos, garlic. Add the rice to the pan, stir to coat the rice in the mixture and cook for 1 minute. Add the chicken stock, bay leaf, salt and pepper and bring to a boil. Stir well, cover, reduce the heat to medium and cook for 10 minutes.

After 10 minutes add the peas to the pot, cover and continue cooking until the rice is tender.

Remove the pot from the heat and let sit 5 minutes covered. Remove the lid, fluff the rice and gently fold in the olives, cilantro, parsley, oregano and squeeze of lime juice.