Spanish Rice

Spanish Rice

Ingredients:

2 Tbsp Filippo Berio extra virgin olive oil

3 cloves garlic, minced

1 medium bell pepper, diced

1 medium onion, diced

1 Tbsp dried oregano

Salt and pepper to taste

1/4 Tbsp crushed saffron

1 1/4 cup white rice, uncooked

3 cups boiling water

3 ripe tomatoes, seeded and diced

3 Tbsp fresh chopped cilantro

Directions:
Sauté 1 garlic clove in 1 Tbsp oil for about 1 minute. Add bell pepper and cook for two minutes. Add tomatoes and cilantro; toss. Set aside. Heat 1 Tbsp olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well. Mix in the rice, and then pour in water. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked. Remove from heat; place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes. Serve hot.

Return to Home l Cardiac Services l Pulmonary Services l Patient Information l Support Groups l Directions

Are You Interested in Being Contacted for an Appointment?
Questions? send your e-mail to
askaquestion@deborah.org