2 chicken buillon cubes, dissolved in 2 cups hot water
Instructions
Melt the butter in a large skillet over low heat. Add the onion and bell pepper and cook until softened about 3 minutes. Add the rice and cook, stirring, until coated with butter. Add the carrots and the bouillon broth, then add 4 cups water and bring to a boil. Increase the heat to high and cook, uncovered for 3 minutes.
Reduce the heat to low, cover and cook until the rice is tender and all the water has been absorbed, about 10 minutes longer.
Originally Submitted
7/25/2010
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