This delicious Spanish rice recipe is a popular Mexican dish that consist of onions, peppers, tomatoes, spices and any other nutritious vegetables which the cook may like to add. We have added a simple sticky barbecue chicken recipe to be enjoyed with your tomato garlic Spanish rice dish. Tomato garlic Spanish rice Tomato garlic Spanish…
This delicious Spanish rice recipe is a popular Mexican dish that consist of onions, peppers, tomatoes, spices and any other nutritious vegetables which the cook may like to add.
We have added a simple sticky barbecue chicken recipe to be enjoyed with your tomato garlic Spanish rice dish.
Tomato garlic Spanish rice
Tomato garlic Spanish rice with sticky grilled chicken. Picture: Pinterest
2 tablespoons extra-virgin olive oil1/4 medium onion, finely chopped1/2 red bell pepper, finely chopped2 cups long grain white rice2 cups low-sodium chicken broth1 cup tomato sauceJuice of 1/2 lemon1 teaspoon chili powder1 teaspoon garlic powder1 teaspoon dried oregano1/2 teaspoon ground cuminKosher saltFreshly ground black pepper1 tablespoon freshly chopped cilantro, for garnish
In a medium saucepan over medium heat, heat oil. Add onion and pepper, and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes. Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.Increase heat to high and bring to a boil, then reduce heat to low and cover with a lid. Continue cooking at a bare simmer until all liquid is absorbed, 15 to 18 minutes. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Season to taste with salt and pepper, and top with cilantro before serving.
This recipe was found on delish.com
Sticky barbecue chicken
Sticky barbecue chicken. Picture: Pinterest
4 chicken thighs and 4 chicken drumsticks, skin on1 tablespoon soy sauce1 tablespoon cider vinegar4 tablespoon light brown soft sugar4 tablespoon tomato ketchup75ml apple juice1 tablespoon Dijon mustard
Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce, and barbecue them on each side until they are browned and sticky. Then brush once more with the sauce. Don’t worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
This recipe was found on bbcgoodfood.com