how to make spanish rice

Recipe

If you add leftover cooked seafood, such as shrimp or fish, you can transform this side dish into a meal for no more than 50Â¢ a serving.

Yields: 6 servings

Prep Time: 0 hours 9 mins

Cook Time: 0 hours 21 mins

Total Time: 0 hours 45 mins

RICE:

1/2 c. frozen chopped onions

2 cloves garlic, minced

2 c. frozen defatted chicken stock, thawed

1 c. long-grain white rice

SALAD:

1/4 c. lemon juice

2 tbsp. olive oil

1 c. halved cherry tomatoes

1/2 c. frozen chopped sweet red or yellow peppers

1/2 c. frozen chopped green peppers

1/3 c. chopped fresh parsley

1/4 c. frozen peas

1/4 tsp. salt

1/4 tsp. ground black pepper

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To make the rice: Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions and garlic. Cook, stirring, for 5 minutes, or until the onions are soft but not browned.
Add the stock and rice. Bring to a boil. Reduce the heat to low, cover, and cook for 12 to 15 minutes, or until the rice is tender. Fluff the rice and spread out on a large plate. Refrigerate for 15 to 20 minutes, or until cool.
To make the salad: In a large bowl, combine the lemon juice and oil. Mix well. Add the tomatoes, red or yellow peppers, green peppers, parsley, peas, salt, and black pepper. Add the rice. Toss well.

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