Recipe courtesy of Laura Holmes
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Arroz: Spanish Rice
Total:
30 min
Cook:
30 min
Yield:
10 servings
Total:
30 min
Cook:
30 min
Yield:
10 servings

Ingredients

Directions

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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