Spanish Rice Pilaf
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Ingredients30 m servings 301 cals
Original recipe yields 4 servings
- Mix chicken stock, brown rice, orzo, and margarine in a saucepan using a fork. Bring to a boil. Mix with a fork again and reduce heat to low. Cover and simmer until stock is absorbed, about 20 minutes. Mix in tomato paste and adobo seasoning until rice is a consistent reddish color.
- Cook's Notes:
- I use homemade chicken stock to make this. I simmer chicken bones in my slow cooker with celery and carrots, then chill in the fridge for 24 hours. After skimming the fat, I freeze it in ice cube trays so I only have to thaw the amount that I need. It tends to still be hot after thawing in the microwave, which means less time waiting for it to boil. You can use store-bought if you want (check the sodium content, though).
- Substitute butter for the margarine if desired.
Per Serving: 301 calories; 10 g fat; 47.1 g carbohydrates; 6.1 g protein; < 1 mg cholesterol; 558 mg sodium. Full nutrition