Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Guadalajara Spanish Rice
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- #15419
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 1/8 cup lard
1 quart uncooked long grain rice
5 cups warm tap water
1 1/4 cup sliced green bell pepper
1 1/4 cup sliced white onion
1 cup pureed fresh tomato
1 tablespoon chicken bouillon granules
1 tablespoon ground cumin
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoon paprika
directions
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 degrees F. oven for 15 minutes.
Remove from oven and mix rice to evenly distribute vegetables.
added by
jodiehomestead
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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