Spanish Rice with Ale - Chef Jody Prestine, Owner, Chef Thyme Personal Chef Service

Chef Prestine once owned a micro brewery and became well known for using beer in her dishes.  Here's a really tasty version of Spanish rice that uses brown ale as an ingredient and is kicked up with some red hot chili peppers.

Ingredients:

1 cup chicken, beef or vegetable stock
1 cup brown ale
2 cups tomato juice
1 tsp salt
1 tsp freshly ground pepper
1/2 tsp fresh ground coriander
1 tsp dried, crushed hot red chili peppers
1/2 cup olive oil
1 small yellow onion, finely chopped
2 garlic cloves, finely chopped
2 cups long grain rice
5 green onions, finely chopped
2/3 cups fresh cilantro, coarsely chopped

Combine stock, beer, tomato juice, salt, pepper, coriander and chili pepper in a bowl and set aside.  Heat some olive oil in a heavy saute pan and add onion.  Cook until limp, add garlic and saute for 2 minutes.  

Place the sauteed onion and garlic in a dutch oven, add remaining oil and rice and saute, stirring constantly, until rice takes on a brown, toasted color.  Add the stock mixture from the bowl to the dutch oven, bring to a boil and then cover and simmer for 20 minutes.

When cooked, remove rice from heat and allow it to rest for 5 minutes.  Stir in green onions and cilantro and serve.