Rice In The Desert !

spanish-rice Southwest Desert Style Rice

Ingredients
2 cups chicken broth or 1 cup broth and 1 cup water (2 parts liquid to 1 part rice)
4 or more sausage patties, browned on both sides (optional)
3 tablespoons vegetable oil
1/2 medium-size onion, diced
1/2 clove of garlic, minced
1 tablespoon yellow mustard
1 large jalapeño chile pepper, seeds and membrane removed and finely chopped
1 cup long grain rice
1 can (14.5-ounce) diced tomatoes
1 tablespoon tomato paste (Not Tomato Sauce)
Salt to taste
Black pepper to taste

Preparation
Preheat oven to 350 degrees F.
In a large saucepan over medium high heat, bring the chicken broth or broth mixture to a simmer, reduce heat to low and let the broth simmer until ready to use.

Uncooked rice In a large oven proof pot (cast-iron Dutch oven works well for this) over medium low heat, heat vegetable oil until hot. Brown Sausage patties, remove and drain on paper towel. Add onion and sauté, stirring constantly, until onions becomes translucent but not brown. Add garlic and jalapeno chile pepper, stirring constantly until soft.

Add rice, stirring constantly, until the rice just begins to brown. Hint the rice will go from white to translucent and back to white again before it begins to brown. Once the rice is evenly browned, remove the pot from the heat and season salt and pepper to taste. Return sausage to rice pan. Slowly and carefully add the 2 to 2 1/8 cups hot chicken broth, tomatoes, mustard and tomato paste, stirring to mix well.

Cover the pot and place in the preheated oven for 20 minutes. NOTE: If after 20 minutes, the water has not been absorbed and the rice is not soft, place the pot back in the oven and continue to cook for another 5 minutes. When the rice is done cooking, remove from the oven and let stand, covered, for at least 5 minutes to allow the rice to set.

This is a hardy meal or side dish for any Mexican, Spanish, Italian or Greek style meal.

Hint Total liquids, including tomato juice from your can of diced tomato’s needs to be 2 parts liquid to 1 part rice. Draining diced tomato’s before adding to your pan/pot may be required.

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