Spanish paella in a clay plate
April 3, 2017
2 cup water
1 cup white rice,
1 tbsp Olive Oil
1 tbsp minced garlic
1/2 cup diced white onion
1/2 green pepper- diced
1/2 red pepper- diced
2 jalapenos- diced
2 tsp salt
3/4 cup Rachel’s Raquette Lake Elixir
1 cup shredded Cheddar Cheese
1Bring 2 cups water to a boil and add 1 cup white rice. Cover and let simmer until soft.
2Sauté garlic and onion in oil until aroma develops.
3Add green and red peppers, and jalapenos and season with salt and pepper.
4Once rice is done, sprinkle with 1 tsp salt and combine with onion/pepper mix.
5Pour in Elixir and stir. Add cheese and mix well, until melted.
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