Careys Authentic Spanish Rice
- Preparing Time: 45 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 60
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 tablespoons fresh cilantro minced
- 1 tablespoon cumin
- 10 cup uncooked rice
- 2 small green bell pepper chopped
- 2 small onion minced small
- 1 each tomato diced
- 1 cup vegetable oil (i used olive oil)
- 18 cups chicken stock (bullion)
- 3 8-oz can tomato sauce/ puree may adjust to your preference
- 1 teaspoons salt (if needed...to taste)
- 2 tablespoons fresh garlic peeled and minced
- 2 teaspoon fresh oregano minced
- Carbohydrate 33.9359090004689 g
- Cholesterol 2.16 mg
- Fat 3.91099400013754 g
- Fiber 1.57670832142742 g
- Protein 4.59955383346315 g
- Saturated Fat 0.504291766685972 g
- Serving Size 1 1 Serving (131g)
- Sodium 108.427600002554 mg
- Sugar 32.3592006790415 g
- Trans Fat 0.146268683351397 g
- Calories 192 calories
1 In a large skillet, heat the oil over medium heat. 2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is almond shade in color ( dont Burn) 3. Add 1 each Onion and Bell pepper and tomato diced to rice and stir till they are just tender 4. add all ingredients except chicken stock in a blender and puree.. 5. Add chicken stock to rice and then add remaining ingredients and bring to a boil. 6 Reduce heat, cover and simmer for about 30 - 40 minutes. 7 Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.
