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Carolina Kitchen: Spanish Rice

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by Chupacabra, Chef Emily Abernathy

Ingredients

  • Cook 2 cups short-grain rice to 3 cups water in a rice cooker.
  • Juice of 1 lime
  • Salt to taste
  • Pepper to taste
  • 2 c red salsa. If you don’t plan to buy it from us or make it yourself, I recommend the “on the border” cantina-style salsa (medium).
  • 1 c chopped cilantro

Instructions

  1. Combine warm rice with other ingredients
  2. Stir gently with a rubber spatula or rice paddle to combine ingredients
  3. Cutting into the rice with the side and then scooping upwards, so as not to damage the grains.

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