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Title: Spanish Rice Pilaf
Categories: None
Yield: 10 Servings
| 1/2 | lg | Yellow onion; diced fine |
| 3 | Cloves garlic; minced | |
| 1 | pt | Rice |
| 1 | c | V-8© vegetable juice |
| 1 | cn | Whole tomatoes; crushed |
| 1 | c | Water |
| 3/4 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | White pepper |
| 2 | tb | Chicken base*; or |
| 1 | Cube chicken bouillon | |
| 1/4 | lb | Butter |
Sautee onion in a little oil until clear. Add garlic, and sautee until fragrant. Add rice, and sautee until a nutty smells develops (2-3 minutes). Pour in V-8 juice, tomatoes, and water. Add cumin, coriander, white pepper, salt, and chicken base or boullion. Bring to a boil.
At this time I usually cover the pot, and throw it in the oven for about twenty-five minutes. This almost gaurantees that you won't scorch or burn it; however, you can cook it own the stove top. Just turn the flame or element to a low temperature, and watch the rice closely.
When water is gone and rice is firm not mushy, remove from heat source. Add butter to top. After butter has melted, gently fold rice to evenly distribute the butter.
Adjust the salt content to your liking.
NOTES : Chicken base is a paste that is a concentrated form of chicken
stock. Chicken base can be found at Sam's Club and a few larger chains of
grocery stores on the soup aisle. Posted to MM-Recipes Digest V4 #10 by
Dean Powers Recipe by: Joseph Schmuck
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