Skip to main content

Spanish Rice

Growing up, my mom made her own version of Spanish rice which I faithfully made for the first few years of my marriage.  When we moved abroad, several years ago, I stopped making my mom's recipe and sort of forgot about it.  






And then we moved to Texas and I've eaten more Tex-Mex in the past two years than the rest of my life combined.  All that to say, I needed a Spanish rice recipe like the ones I've been eating in the restaurants and not like the one I grew up on.  So for the past year I've been making this recipe anytime we have Mexican food for dinner and we've loved it.  (And--funny thing--it wasn't until I started making this recipe that my husband admitted that he never liked my mother's recipe in the first place!)

Spanish Rice
(adapted from Simply Recipes)
Printable Recipe
Serves 6

Ingredients
2 tablespoons olive oil
2 cups basmati rice
1 onion, diced (about 1 cup)
1 green pepper, diced (about 1 cup)
1-2 cloves minced garlic
2 2/3 cup chicken or vegetable broth
1 (15 ounce) can diced tomatoes
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro (optional)

Directions
1) Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice is golden. Add the onion and cook, stirring frequently another 3 minutes, until they begin to soften. Add the garlic and bell pepper, cooking until the onions are translucent and softened, about a minute more.
2) Add the broth, diced tomatoes, salt, oregano and dried cilantro (if using) to the rice. Bring to a simmer, cover the pan, and lower the heat to barely maintain a low simmer. Cook for 15-25 minutes, or until liquid is absorbed and rice is soft. Remove from heat and let sit for 5 minutes.  Enjoy!

source : http://skimpypantry.blogspot.co.id/2015/09/spanish-rice.html

Comments

Popular posts from this blog

Turkish flatbread with minced beef, herbs and spices

  Turkish flatbread with minced beef, herbs and spices This quick and easy Turkish flatbread has a spiced minced beef topping. It's a brilliant way to use beef mince, and tastes great with a drizzle of minted yoghurt. Ingredients For the topping 1 tbsp extra virgin olive oil, plus extra for drizzling 250g/9oz minced beef or lamb 1 tsp ground cumin 1 tsp garam masala 1 tsp hot smoked paprika 2–3 tsp tomato purée ½ tsp fine sea salt and freshly ground black pepper fresh mint and coriander leaves, to serve For the dough 200g/7oz Greek-style yoghurt 200g/7oz self-raising flour, plus extra for rolling 1 tsp ground cumin 1 tsp cumin seeds For the minted yoghurt 4 tbsp Greek-style yoghurt 1 heaped tbsp finely chopped fresh mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly oil a large baking tray and place in the oven to heat. To make the dough, put all the ingredients in a large bow...

Corn Wheels with Hot Honey Butter

Corn Wheels with Hot Honey Butter Ingredients Kosher salt 6  ears corn, shucked 1/2 c.   unsalted butter, softened 2 tsp.   honey 1 tbsp.   habañero hot sauce (we used Tabasco), plus more to taste Flaky sea salt, for serving Directions Bring large pot of salted water to a boil. Cut each ear of corn into 3 to 4 pieces. Add corn to pot and simmer until just tender, 3 to 4 minutes. Meanwhile, in medium bowl, combine butter, honey, hot sauce and 1/2 teaspoon kosher salt. Put half into large bowl and half into serving dish.  Drain corn and immediately transfer to large bowl with butter mixture and toss to coat. Transfer to platter and sprinkle with flaky salt. Drizzle with additional hot sauce if desired and serve with remaining butter mixture. source :  https://www.goodhousekeeping.com/food-recipes/easy/a21946328/corn-wheels-with-hot-honey-butter-recipe/

Twice-cooked sticky duck

Ingredients For the duck 1 strip pared  orange  zest 6 duck legs 6 garlic cloves, smashed thumb-sized piece  ginger , sliced 1 ½ tsp Chinese five-spice powder 100ml dark soy sauce 1 tbsp oyster sauce 1 tbsp golden caster sugar 50ml Shaohsing rice wine To glaze 1 tbsp  honey ½ tsp Chinese five-spice powder To serve halved and sliced cucumber coriander leaves sliced  chilli cooked  rice Method The day before eating, tip all the ingredients for the duck into a pan and just cover with water. Bring to the boil, then turn down the heat, cover and simmer gently for 1 hr 30 mins until the duck is really tender (or a slow cooker for 4 hrs would be ideal). Remove the duck from the liquid, leave to cool, then chill in the fridge, uncovered. Chill the liquid separately too.  Can be done up to 3 days ahead and kept in the fridge, covered, or frozen for up to 3 months...