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Guadalajara Spanish Rice
Serves 6 to 8.
1 1/8 C. lard ( see note)
1 qt. uncooked long grain rice
5 C. warm tap water
1-1/4 C. each, sliced: green bell pepper and white onion |
1 C. puréed fresh tomato
1 Tbsp. each chicken stock base and ground cumin
1/2 tsp. freshly ground black pepper
1-1/2 tsp. paprika |
Melt lard into a large, wide pot over high heat. Add rice
and bring to a boil in the lard; stir frequently. Cook rice over high heat
until golden brown, about 10 minutes. Strain off lard. Return rice to large,
wide quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin,
pepper and paprika. Cook over high heat 20 minutes until rice begins to
expand. Cover with foil and transfer to
350 degree F. oven for 15 minutes. Remove from oven and
mix rice to evenly distribute vegetables.
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