Of course, you can make soup with chicken stock, but it’s also really good in rice!
I’d always searched for a Spanish rice recipe that was like the kind you get when you eat in a Mexican restaurant, but hadn’t had any luck, until now.
The chicken stock adds a rich flavor to this rice but so does toasting the rice before adding the stock. You start this rice almost like you would a risotto, but the cooking method is different. It still produces a flavorful, rich finished product with a nutty taste and full flavor.
The chicken stock permeates the rice and gives it a great taste.
3 Tbs butter
1 lb long-grain rice
1/3 cup onions, finely chopped
32 oz Swanson Chicken Stock
1/2 cup picante sauce
Melt butter in a large saucepan over medium heat. Add raw rice and stir to coat. Cook, stirring constantly, until rice begins to toast. Add onions. Stir frequently until onions become translucent. Add chicken stock and picante sauce. Cover pan and bring to a boil. Turn off heat and leave pan on the burner for 18 minutes. Do not open the lid.
Remove from burner, fluff rice and let rest. Serve immediately.
Nutritional Information: Calories Per Serving: 260, Calories from Fat: 43, Fat: 5 g, Trans Fat: 0 g (3 g Saturated Fat), Cholesterol: 11 mg, Sodium: 344 mg, Potassium: 73 mg, Carbohydrates: 47 g, Fiber: 1 g, Sugar: 1 g, Protein: 6 g
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