Spanish Rice
Spicy rice pilaf with garlic, onions, tomatoes and peppers.

Recipe by Paul Mayville

Once again Ro-Tel tomatoes rescue us from extra work. This product is so good that I cannot justify the additional time it requires to dice my own tomatoes and chiles. You can make this recipe more difficult but you really can't make it any better by doing so. For an interesting change try stirring in 1/2 cup of whole kernal corn just before covering.

Ingredients

• 3 tablespoons butter
• 1/2 medium onion, chopped
• 3 cloves garlic, minced
• salt and pepper, to taste
• 2 cups long-grain rice
• 2 1/2 cups chicken stock
• 1 can (10 oz.) Ro-Tel diced tomatoes and green chilies, undrained
• 2 tablespoons tomato paste
• 2 tablespoons chopped ciliantro

Directions

Preheat oven to 350 degrees. In a large saute pan over medium heat melt butter and add onion, garlic, salt and pepper and sweat until aromatic, stirring often. Add rice and stir to coat. Continue stirring until rice begins to smell slightly nutty.

Add chicken stock, Ro-Tel tomatoes and tomato paste. Raise heat to high and bring to a boil, stirring constantly to blend tomato paste. Toss in ciliantro, stir, cover and place pan in oven to cook for 15 minutes.

Allow to rest at room temperature, covered, for 10 minutes before turning out into a large bowl to serve.

Serves 8