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RECIPE: Spanish Rice
7/25/2011 6:12:31 PM
i'm looking for a good spanish/mexican rice recipe.
a while back (6-12 months) somebody posted one in GD. guy said he matched it after a local place he ate at. i copied it down, but i lost it. the only thing i remember about it was he said one trick was to rinse the rice really really well before cooking so it comes out fluffy.
if anybody has that one i'd really appreciate it. or if anybody wants to post another one up that'd be cool too.
a while back (6-12 months) somebody posted one in GD. guy said he matched it after a local place he ate at. i copied it down, but i lost it. the only thing i remember about it was he said one trick was to rinse the rice really really well before cooking so it comes out fluffy.
if anybody has that one i'd really appreciate it. or if anybody wants to post another one up that'd be cool too.
7/25/2011 6:21:39 PM
I make lots of Mexican rice. It's pretty simple, and the final product is faithful to the product that my dear Abuelita made me when I was little.
In a blender:
2 cups chicken broth
1/2 can of whole tomatoes
1t salt
squeeze of lime juice
Heat 3T vegetable oil in a 3qt pot. Toss in 1 cup of dry rice, and fry it in the oil until browned (stir a lot). Once browned, add 1/2c coarsely chopped onion, 1/2c coarsely chopped green pepper, and a finely chopped garlic clove (more or less if you like). Toss them around for a minute or so, then pour in the blender liquid. Bring it to a boil, then cover and simmer on low for ~20 minutes (this all depends on your stove). The rice is done when it's still a tiny bit wet, but there's no runny liquid present.
In a blender:
2 cups chicken broth
1/2 can of whole tomatoes
1t salt
squeeze of lime juice
Heat 3T vegetable oil in a 3qt pot. Toss in 1 cup of dry rice, and fry it in the oil until browned (stir a lot). Once browned, add 1/2c coarsely chopped onion, 1/2c coarsely chopped green pepper, and a finely chopped garlic clove (more or less if you like). Toss them around for a minute or so, then pour in the blender liquid. Bring it to a boil, then cover and simmer on low for ~20 minutes (this all depends on your stove). The rice is done when it's still a tiny bit wet, but there's no runny liquid present.
7/25/2011 9:04:14 PM
Hey " Gloftoe " ..
Thats a very good " Spanish Rice Recipe" ..
For some unknown reason(s) ... , many " Spanish Rice Recipes " don't brown their rice ... ?
I would like to add my personal touch, as a suggestion !
I like to add a dash/pinch of " Cumin Powder " (aromatic spice), along with approx 1/4 can of " El Pato " (Semi- Spicy Tomato sauce : Instead of the chopped green peppers), for a bit of extra " BAM "..
http://www.walkerfoods.net/home.html
I use/add the " Pato Sauce " for many other " Spanish / Mexican " style dishes .. !
p.s: Add some " Chicken Meat " , and you have a basic : " Arroz con Pollo "
PAPI
Thats a very good " Spanish Rice Recipe" ..
For some unknown reason(s) ... , many " Spanish Rice Recipes " don't brown their rice ... ?
I would like to add my personal touch, as a suggestion !
I like to add a dash/pinch of " Cumin Powder " (aromatic spice), along with approx 1/4 can of " El Pato " (Semi- Spicy Tomato sauce : Instead of the chopped green peppers), for a bit of extra " BAM "..
http://www.walkerfoods.net/home.html
I use/add the " Pato Sauce " for many other " Spanish / Mexican " style dishes .. !
p.s: Add some " Chicken Meat " , and you have a basic : " Arroz con Pollo "
PAPI
7/28/2011 6:52:59 PM
thanks for the suggestions guys. i don't have exactly what it calls for, but i'm going to try this tonight.
7/29/2011 7:56:30 PM
Ok. Made this tonight-sorta...was busy doing about 40 things at once and used a quart-that's right 4 cups instead of 2 of chicken broth. Other than that it went ok. It was hard trying to strain half of the liquid off while juggling a hot pan. I used a can of Hunt's fire roasted tomatoes with garlic, a shit pot of cumoin and extra garlic, and red bell-pepper. Little bit of cilantro, red-pepper flakes, and a cayenne out of my garden to round it out. Just a little bit of kick, but not so much that the Sammich maker objected. Oh, added a can of chicken to it also..about 5-6 oz. just for a little chunk. No pics, but she said I could make it again. I have enough left that I am going to eat it tomorrow with maybe the crockpot-chicken recipe
7/29/2011 10:57:34 PM
This recipe is a bit more involved, but it's really good. I never bothered with the squash that the recipe calls for, nor did I use Basmati rice or black beans as far as I remember:
Spanish Rice
Ingredients
- · 1 red bell pepper
- · 1 poblano pepper
- · 1 jalapeno pepper
- · 1 serrano pepper
- · 1 ear corn, shucked
- · 1 yellow onion, diced, about 1 cup
- · 1/2 yellow bell pepper, seeded, ribs removed and diced
- · 1 chayote squash, peeled, seed removed and diced
- · 1 tablespoon canola oil
- · 1 teaspoon salt
- · 1 teaspoon freshly cracked black pepper
- · 1/2 teaspoon cayenne pepper
- · 6 cloves garlic, minced
- · 2 cups basmati rice
- · 5 cups chicken stock
- · 1/2 cup canned black beans, rinsed and drained
- · 1/2 cup diced tomatoes
- · 1/3 cup freshly chopped cilantro leaves
Directions
1.
Heat the grill or broiler to high.
2.
Arrange the red bell, poblano, jalapeno, serrano
and corn on the grill or under the broiler. Char, turning
frequently, until the peppers have blistered and corn is starting to brown
slightly. The smaller peppers will finish first, as they do, transfer to a
small paper bag and close. Let the peppers sweat and cool, then remove the
seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and
corn to a small bowl and stir to combine. Set aside.
3.
In a large Dutch oven, heat the oil over medium-high
heat. Add the onion, yellow bell pepper and chayote. Sauté until just starting to caramelize. Season with salt, pepper and
cayenne.
4.
Stir in the garlic and rice and sauté for 3 to 4
minutes. Add the chicken stock, cover and cook for 10
minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender,
about 6 to 8 minutes.
5.
Turn off the heat, add the cilantro and adjust seasonings, if
necessary. Transfer to a serving bowl and serve immediately.
7/30/2011 12:28:21 AM
Originally Posted By Zhukov:
This recipe is a bit more involved, but it's really good. I never bothered with the squash that the recipe calls for, nor did I use Basmati rice or black beans as far as I remember:
This recipe is a bit more involved, but it's really good. I never bothered with the squash that the recipe calls for, nor did I use Basmati rice or black beans as far as I remember:
Spanish Rice
Ingredients
- · 1 red bell pepper
- · 1 poblano pepper
- · 1 jalapeno pepper
- · 1 serrano pepper
- · 1 ear corn, shucked
- · 1 yellow onion,diced, about 1 cup
- · 1/2 yellow bell pepper, seeded, ribs removed anddiced
- · 1 chayote squash,peeled, seed removed and diced
- · 1 tablespoon canola oil
- · 1 teaspoon salt
- · 1 teaspoon freshly cracked black pepper
- · 1/2 teaspoon cayennepepper
- · 6 cloves garlic, minced
- · 2 cups basmati rice
- · 5 cups chicken stock
- · 1/2 cup canned black beans,rinsed and drained
- · 1/2 cup diced tomatoes
- · 1/3 cup freshly chopped cilantro leaves
Directions
1. Heat the grill or broiler to high.
2. Arrange the red bell, poblano, jalapeno, serranoand corn on the grill or under the broiler. Char, turningfrequently, until the peppers have blistered and corn is starting to brownslightly. The smaller peppers will finish first, as they do, transfer to asmall paper bag and close. Let the peppers sweat and cool, then remove theseeds and skin and dice. Cut the corn kernels from cob. Add the peppers andcorn to a small bowl and stir to combine. Set aside.
3. In a large Dutch oven, heat the oil over medium-highheat. Add the onion, yellow bell pepper and chayote. Sauté until just starting to caramelize. Season with salt, pepper andcayenne.
4. Stir in the garlic and rice and sauté for 3 to 4minutes. Add the chicken stock, cover and cook for 10minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender,about 6 to 8 minutes.
5. Turn off the heat, add the cilantro and adjust seasonings, ifnecessary. Transfer to a serving bowl and serve immediately.
That's more like Moros y cristianos (get it?) or Cuban rice & beans than Spanish rice.
7/30/2011 10:28:21 AM
Hmmm - I can't vouch for the authenticity of Cuban vs. Spanish rice, but it was really good. Without the beans it just looked like your typical rice dish.
7/31/2011 6:03:52 PM
A twist I like to use around here is to replace some of the water or broth with a can of Rotel (tomatoes and green chilis).
8/1/2011 8:49:00 PM
I gotta try some of these recipes.
8/3/2011 3:38:31 AM
Originally Posted By Gloftoe:
I make lots of Mexican rice. It's pretty simple, and the final product is faithful to the product that my dear Abuelita made me when I was little.
In a blender:
2 cups chicken broth
1/2 can of whole tomatoes
1t salt
squeeze of lime juice
Heat 3T vegetable oil in a 3qt pot. Toss in 1 cup of dry rice, and fry it in the oil until browned (stir a lot). Once browned, add 1/2c coarsely chopped onion, 1/2c coarsely chopped green pepper, and a finely chopped garlic clove (more or less if you like). Toss them around for a minute or so, then pour in the blender liquid. Bring it to a boil, then cover and simmer on low for ~20 minutes (this all depends on your stove). The rice is done when it's still a tiny bit wet, but there's no runny liquid present.
I make lots of Mexican rice. It's pretty simple, and the final product is faithful to the product that my dear Abuelita made me when I was little.
In a blender:
2 cups chicken broth
1/2 can of whole tomatoes
1t salt
squeeze of lime juice
Heat 3T vegetable oil in a 3qt pot. Toss in 1 cup of dry rice, and fry it in the oil until browned (stir a lot). Once browned, add 1/2c coarsely chopped onion, 1/2c coarsely chopped green pepper, and a finely chopped garlic clove (more or less if you like). Toss them around for a minute or so, then pour in the blender liquid. Bring it to a boil, then cover and simmer on low for ~20 minutes (this all depends on your stove). The rice is done when it's still a tiny bit wet, but there's no runny liquid present.
That's close to what I was taught to make, even the process.
I don't use as much tomato and different spices.
I was also taught by my 'lita who refused to teach us to cook in English.
8/8/2011 10:41:26 PM
Originally Posted By Skunkum:
A twist I like to use around here is to replace some of the water or broth with a can of Rotel (tomatoes and green chilis).
A twist I like to use around here is to replace some of the water or broth with a can of Rotel (tomatoes and green chilis).
I recently made some of this and wanted to be a little more specific regarding preparation.
1 can rotel tomatoes and green chilies (replaces 1/2 cup of water or broth)
1.5 cups water or broth
1 cup white rice
dash salt
Bring to a boil. Cover pot and turn to simmer for 15 minutes. Remove from heat and fluff rice with a fork.
I like to use basmati rice.
Sometimes I rinse the rice first, sometimes I don't. Sometimes I brown the rice first in a little bit of oil, sometimes I don't. Sometimes I brown a chopped onion with the rice, and sometimes I don't. Sometimes I add various spices (cumin, coriander, cardamom, cloves, garlic, ginger) sometimes I don't. It usually gets eaten.
