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Best Spanish Rice
This recipe is awesome...even better than our best Mexican restaurant here in Terre Haute, IN. I did make a few changes. I used 2 tbsp butter instead of oil, and I used a quarter onion instead of measuring out 2 tbsp. Also, I didn't really wait for the rice to brown, just until a little translucent (something like 1 minutes). After adding the water, bullion, and salsa, I cooked a few minutes until it started boiling before covering for 20 minutes on low. Regardless, this was "¡Muy bien!"
1 user found this review helpful
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Reviewed On:
Feb. 11, 2012
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