Spanish Rice
1/4 cup shortening
2 cups long-grain rice
Seasonings Bowl
1/2 cup chopped onion
1/2 cup chopped celery
5 cloves garlic, minced
3 serrano peppers, chopped
1 tsp. salt
2 tsp. ground cumin
Liquids Bowl
3 cups chicken stock
1 10-oz. can Rotel tomatoes, liquified in a blender
First, set up the Seasonings Bowl. Chop all your vegetables. Combine the vegetables, salt and cumin in the Seasonings Bowl. Next, set up the Liquids Bowl. Puree a can of Rotel tomatoes in a blender and combine it and the stock in the Liquids Bowl. Now you are ready to cook. Heat the shortening in a large skillet over high heat (use a skillet that has a cover). Add the rice and stir constantly until the rice is golden brown. Add the Seasonings Bowl and continue to stir for 2 minutes. Add the Liquids Bowl and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes. Remove the rice from the heat and let it stand 5 minutes, still covered. Fluff and serve.
Our comments: This is our "rice of choice" with Mexican food. Not too much spice ... not too much tomato ... just right! Cut the serrano peppers if this is too hot. Substitute 8 oz. of tomato sauce for a cup of the stock if you want more tomato flavor.