Page 28 - Florida Sentinel 1-18-19

Recipes
Looking for an easy rice recipe? We’ve got it. We’ve rounded up a couple of recipes that put this grain to good use.
QUICK SPANISH RICE
INGREDIENTS:
• 2 tablespoons canola oil
• 1 1/4 cups uncooked white rice • 1 1/2 cups chicken stock
• 15 ounces tomato sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1 teaspoon garlic salt
• cilantro optional
DIRECTIONS:
– Add the canola oil and rice in a dutch oven on medium high heat, stirring until translu- cent (less white, more see-through-ish), about 3-4 minutes.
– Add in the broth, tomato sauce, chili pow- der, cumin and garlic salt. Bring to a boil, then lower the heat to simmer.
– Cover, cooking 20 minutes then letting rest an additional five minutes before fluffing.
CHEDDAR CHIVE RICE
INGREDIENTS:
• 1 c. uncooked medium grain white rice • 2 c. low-sodium chicken broth
• 1/4 tsp. garlic powder
• freshly ground black pepper to taste
• 1/4 c. shredded cheddar cheese • 3 green onions sliced thin
DIRECTIONS:
– Add rice, chicken broth, garlic powder, and a few grinds of black pepper to a small saucepan. Bring to a low boil over medium- high heat. Stir, cover, and reduce heat to low.
– Cook rice 20 minutes (adjust cooking time according to package directions if using brown rice or quinoa). When done stir in cheese and green onions before serving.
PAGE 16-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JANUARY 18, 2019