Spanish Rice Pilaf

Spanish Rice Pilaf

Serving Size : 10 1/2 large         yellow onion -- diced fine 3     cloves        garlic -- minced 1     pint          rice, (1c), ((Correct me, if I'm wrong about that)) 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 saut� until fragrant. Add rice, and saut� 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 bullion. 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 guarantees 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.

Contributed by :

 * World Recipes Y-Group