Ingredients
3 cups Long Grain Rice
2 Tablespoons Olive Oil
1 Tablespoon Salt
1 whole Onion, Chopped
1/4 teaspoons Pepper
1/2 teaspoons Cumin
1 Tablespoon Chili Powder
1 pinch Oregano
3 cloves Garlic, Chopped
4 cups Chicken Broth
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In a deep saute pan over medium heat add rice, olive oil and salt and cook the mixture until you start seeing a little color on the rice. Once you start seeing some color then add onion, pepper, cumin, chili powder, and oregano. Stirring constantly, cook for about 2 minutes then add garlic and stir for 1 more minute. Add chicken broth and tomato sauce and stir well to combine. Turn heat down to the very lowest setting, cover the pan and cook for 10 minutes. After 10 minutes take the cover off and stir. Make sure everything is combined then place cover back on and cook for another 10 minutes. Remove pan from heat and do not uncover it. Let it stand for another 10 minutes. After the final 10 minutes lift lid and fluff with a fork.
RecipeNLG
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Wide carbon steel pan — develops the prized socarrat crust
Premium paella rice — absorbs 3x its volume, never mushy
DOP Spanish rice — excellent for paella, slower cooking
Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill