Spanish Rice Pilaf

* Exported from MasterCook *

Spanish Rice Pilaf

Recipe By : Joseph Schmuck
Serving Size : 10 Preparation Time :0:45
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 large yellow onion -- diced fine
3 cloves garlic -- minced
1 pint rice
1 cup V-8® vegetable juice
1 can whole tomatoes -- crushed
1 cup water
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon white pepper
2 tablespoons chicken base* -- or
1 cube chicken bouillon
1/4 pound butter

Sautee onion in a little oil until clear. Add garlic, and sautee until
fragrant. Add rice, and sautee until a nutty smells develops (2-3
minutes). Pour in V-8 juice, tomatoes, and water. Add cumin,
coriander, white pepper, salt, and chicken base or boullion. Bring to
a boil.

At this time I usually cover the pot, and throw it in the oven for about
twenty-five minutes. This almost gaurantees that you won't scorch or
burn it; however, you can cook it own the stove top. Just turn the
flame or element to a low temperature, and watch the rice closely.

When water is gone and rice is firm not mushy, remove from heat source.
Add butter to top. After butter has melted, gently fold rice to evenly
distribute the butter.

Adjust the salt content to your liking.

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NOTES : Chicken base is a paste that is a concentrated form of chicken
stock. Chicken base can be found at Sam's Club and a few larger chains
of grocery stores on the soup aisle.