Spanish Rice
Once I had mastered rice cooking (or so I believe) I really wanted to get into flavored rices. Any attempt I had made at Spanish Rice was really not very exciting. My childhood memories of Spanish Rice involved a box mix that Minute Rice used to put out - and I don't think they make it any more. So once I started playing around with enchiladas, tacos, and other foods, it was time to try to make my own.
I found a good recipe on All Recipes, of course, but like so many others, it used ingredients in weird amounts that either called for more than what comes in a regular container, or just a tiny bit of a larger portion. Two tablespoons of chopped onion.... really? I'll just use a small whole onion, thanks. |
Once again, my tools of choice for this activity are:
1. Heavy non-stick skillet with a cover that fits well. (I prefer a glass cover so I can see what's going on and not be tempted to play peek-a-boo with my rice.
2. Regular long grain rice from the supermarket.
3. A wooden spoon for stirring and not destroying my beautiful non-stick finish.
Ingredients:
2 Tablespoons olive oil
1 small onion, chopped
1 to 1 1/2 cups uncooked white rice
1 can (15.5 ounces) chicken broth, or 2 cups of chicken OR beef bouillon from cubes OR 2 cups vegetable broth
1 jar (16 ounces) chunky salsa (mild or medium)
Method:
1. Heat the oil in the non-stick skillet until hot. Add onion and rice. Saute for about 5 minutes until the onion and rice just start to turn brown.
2. Add the chicken broth or beef bouillon and salsa. Bring to a boil.
3. Reduce heat, and simmer, covered, for about 20 minutes until most of the water is absorbed. Stirring occasionally helps distribute the sauce. This may increase cooking time.
Once again, this dish does very well if allowed to sit on the same burner, but with the heat off for about another ten minutes. If you stir the rice a few times, it may take a little longer, but the rice cooks more evenly. It's a saucy Spanish Rice, so don't make yourself crazy waiting for every bit of liquid to go away. I really enjoy this because the salsa has chunks of peppers, and tomatoes that make the rice look a whole lot more complicated than it is!
NOTE: I decided to try "upping the rice" amount lately to 1 1/2 cups. The rice comes out a little less saucy, and a little less mushy. I think I'll use this one again.
1. Heavy non-stick skillet with a cover that fits well. (I prefer a glass cover so I can see what's going on and not be tempted to play peek-a-boo with my rice.
2. Regular long grain rice from the supermarket.
3. A wooden spoon for stirring and not destroying my beautiful non-stick finish.
Ingredients:
2 Tablespoons olive oil
1 small onion, chopped
1 to 1 1/2 cups uncooked white rice
1 can (15.5 ounces) chicken broth, or 2 cups of chicken OR beef bouillon from cubes OR 2 cups vegetable broth
1 jar (16 ounces) chunky salsa (mild or medium)
Method:
1. Heat the oil in the non-stick skillet until hot. Add onion and rice. Saute for about 5 minutes until the onion and rice just start to turn brown.
2. Add the chicken broth or beef bouillon and salsa. Bring to a boil.
3. Reduce heat, and simmer, covered, for about 20 minutes until most of the water is absorbed. Stirring occasionally helps distribute the sauce. This may increase cooking time.
Once again, this dish does very well if allowed to sit on the same burner, but with the heat off for about another ten minutes. If you stir the rice a few times, it may take a little longer, but the rice cooks more evenly. It's a saucy Spanish Rice, so don't make yourself crazy waiting for every bit of liquid to go away. I really enjoy this because the salsa has chunks of peppers, and tomatoes that make the rice look a whole lot more complicated than it is!
NOTE: I decided to try "upping the rice" amount lately to 1 1/2 cups. The rice comes out a little less saucy, and a little less mushy. I think I'll use this one again.