Spanish Rice Pilaf
This is the ultimate evolution of my rice pilaf. I had some extra tomato paste around that needed using. Let's face it, practically no one uses the entire can at once! This easy dish pairs well with chicken.
Recipe Summary
Ingredients
4
Original recipe yields 4 servings
Directions
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.
Nutrition Facts
Per Serving:
301 calories; protein 6.1g; carbohydrates 47.1g; fat 10g; cholesterol 0.5mg; sodium 558mg. Full Nutrition