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My review
Spanish Rice Pilaf
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CookingWolf
"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."
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Ingredients
30 m servings 301Original recipe yields 4 servings
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- US
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Directions
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- 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.