Make Spanish Rice

Revision as of 04:04, 12 January 2016 by Kipkis (Kipkis | contribs) (importing article from wikihow)

(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)

Spanish rice is a flavorful dish that is perfect with seafood, chicken, beef, or just by itself. Spanish rice is typical flavored with garlic or onion and is full of vegetables like tomatoes and red peppers. However, the varieties of Spanish rice are endless. If you want to know how to make a delicious dish of Spanish rice, just follow these steps.

Steps

Spanish Rice with Chicken

  1. Gather the ingredients for making Spanish rice with chicken. Here are the ingredients that you'll need:
    • 2 tbsp. olive oil
    • 1 cup long grain rice
    • 1 cube chicken bouillon
    • ½ cup diced red pepper
    • ½ cup peas
    • ½ cup corn
    • ¼ cup chopped onion
    • 1 minced garlic clove
    • 1 package tomato sauce
    • 2 ½ cups water
    • Salt and pepper to taste
    • 3 chopped boneless chicken breasts
    • 3 lbs. large shrimp
  2. Peel and devein 3 lbs. of large shrimp. To do this, simply peel the skin off the shrimp, starting with its head. To devein the shrimp, make a ¼ inch cut into the bag of the shrimp, and pull out the dark vein running along the length of the back of the shrimp. If you can’t see or find the vein of one shrimp, just move on to the next one.
  3. Chop 3 boneless chicken breasts. Use a sharp knife to cut strips that are about {{safesubst:#invoke:convert|convert}} wide along the length of each chicken breast.
  4. Heat 2 tbs. of olive oil in a skillet. Heat the oil for at least one minute, until it begins to bubble.
  5. Add the chicken and shrimp to the hot oil. Cook them for about 5 minutes. They will continue to cook as you add the other ingredients.
  6. Stir in 1 cup of long grain rice. Cook the rice for about 2-3 minutes, until it’s slightly browned.
  7. Add 1 cube of chicken bullion to the mixture.
  8. Add ¼ cup of chopped onion, 1/2 cup of corn, and 1/2 cup of diced red pepper to the mixture. Continue to stir the ingredients together.
  9. Add one minced clove of garlic and ½ cup peas to the rice. Sauté the ingredients for 1-2 minutes.
  10. Add 1 package of tomato sauce and 2 ½ cups of water to the ingredients. Salt and pepper to taste. Stir the ingredients to blend them further.
  11. Cover the skillet. Turn the heat to low setting and allow the Spanish rice to cook without disturbing it for 15-20 minutes, until the liquid is absorbed. You can open the lid once or twice toward the end of the process to check on the rice, but keep it closed the rest of the time.
  12. Turn off the heat. Let it cool for about five minutes. During this time, the leftover liquid will be absorbed and the flavors will blend further.
  13. Serve. Serve this tasty dish as a main course. This recipe serves five people.

Spicy Spanish Rice

  1. Gather the ingredients for making spicy Spanish rice. Here are the ingredients that you'll need:
    • 1 diced red bell pepper
    • 1 diced poblano pepper
    • 1 diced jalapeno pepper
    • 1 diced serrano pepper
    • 1 shucked ear corn
    • 1 tbsp. canola oil
    • 1 diced yellow onion
    • ½ diced yellow bell pepper
    • 1 peeled and diced chayote squash
    • 1 tsp. salt
    • 1 tsp. cracked black pepper
    • ½ tsp. cayenne pepper
    • 6 minced cloves garlic
    • 2 cups basmati rice
    • 5 cups chicken stock
    • ¼ cup chopped Spanish olives
    • ½ cup canned black beans
    • ½ cup diced tomatoes
    • 1/3 cup chopped cilantro
  2. Turn on your grill to high.[1]
  3. Place the vegetables on the grill. Brush the vegetables with olive oil first to keep them from burning. Then, arrange 1 red bell pepper, 1 poblano pepper, 1 jalapeno pepper, 1 serrano pepper, and 1 shucked ear of corn on the grill.
  4. Char the vegetables, turning them frequently. Continue to do this until the corn starts to brown a bit and the peppers have blistered. As the smaller peppers finish cooking first, place them in a small paper bag and close it.
  5. Dice the peppers once they’ve cooled. Wait a few minutes for the peppers to sweat and to cool off, and then dice them into thin square pieces.
  6. Combine the peppers and corn together. Place them in a small bowl and stir them. Set this bowl aside for later.
  7. Heat the oil in a large Dutch oven over medium-high heat.
  8. Place 1 diced yellow onion, one peeled and diced chayote squash, and ½ diced yellow bell pepper in the onion. Make sure to remove the innards of the bell pepper and squash before you dice them.
  9. Sauté the ingredients until they start to caramelize.
  10. Season with salt, pepper, and cayenne to taste.
  11. Stir in and sauté 6 minced garlic cloves and 2 cups of basmati rice for 3-4 minutes.
  12. Add 5 cups chicken stock to the ingredients.
  13. Cook the ingredients for 10 minutes.
  14. Stir in the rest of the ingredients. Stir in the prepared corn and peppers, ¼ cup of chopped Spanish olives, ½ cup of drained canned black beans, and ½ cup of diced tomatoes diced tomatoes to the ingredients. Keep stirring the ingredients until the flavors are blended.
  15. Cook these ingredients until the rice is tender. This should take about 6-8 minutes.
  16. Turn off the heat.
  17. Garnish. Add 1/3 cup of cilantro to the Spanish rice and stir it in.
  18. Serve. Serve this tasty spicy dish as a main course.

Beefy Spanish Rice

  1. Gather the ingredients for making spicy Spanish rice. Here are the ingredients that you'll need:
    • 1 lb. ground beef
    • 1 medium chopped onion
    • 1 chopped green pepper
    • 1 minced garlic clove
    • 1 can (14-½ ounces) stewed tomatoes
    • 1-½ cups water
    • 1 cup uncooked long grain rice
    • 1 tsp. salt
    • 1 tsp. chili powder
    • ½ tsp. dried thyme
    • ¼ tsp. dried basil
    • ¼ tsp. pepper
    • 2 tbsp. tomato paste
    • French bread
  2. Heat 1/3 cup of vegetable oil in a pan. Wait until the oil is bubbling a bit to proceed.[2]
  3. Place 1 lb. ground beef in the pan.
  4. Add 1 medium chopped onion, 1 chopped green pepper, and 1 minced garlic clove to the beef and oil and stir the ingredients together.
  5. Cook the beef. Continue to cook the beef and veggies until the beef is no longer pink.
  6. Drain the oil. Hold the pan over the sink and carefully pour the excess oil out of the pan. If you don’t get rid of the oil, the Spanish rice will be too rich.
  7. Stir in the rest of the ingredients – except the tomato paste. Stir in 1 can (14-½ ounces) of stewed tomatoes, 1-½ cups of water, 1 cup of uncooked long grain rice, 1 tsp. of salt, 1 tsp. of chili powder, ½ tsp. of dried thyme, ¼ tsp. of dried basil, and ¼ tsp. of pepper into the beef mixture. Keep stirring the ingredients to combine the flavors.
  8. Bring the mixture to a boil.
  9. Reduce the heat to low.
  10. Cover the pan and let it simmer for 20 minutes or until the rice is tender.
  11. Stir in 2 tbsp. of tomato paste. Cook the Spanish rice until the paste is heated.
  12. Remove from heat. Let it sit for 1-2 minutes to absorb the flavors and any remaining water.
  13. Serve. Serve this tasty dish as a main course with a side of French bread. This recipe makes 4-6 servings.

Seafood Spanish Rice

  1. Gather the ingredients for making spicy Spanish rice. Here are the ingredients that you'll need:
    • 1 tbsp. olive oil
    • 1 sliced chorizo sausage
    • 1 chopped onion
    • 2 crushed garlic cloves
    • 1 seeded and sliced red capsicum
    • 2 cups long grain rice
    • 1 tsp. paprika
    • 1 pinch saffron
    • 2 ½ cups chicken stock
    • 400 g. diced tomatoes
    • 300 g. seafood (mussels, prawns, calamari, salmon, halibut)
    • ½ cup frozen peas
    • lemon wedge
  2. Heat 1 tbsp. of olive oil in a pan over medium high heat. Wait 1-2 minutes for the oil to bubble slightly.[3]
  3. Add 1 sliced chorizo sausage, 1 chopped onion, and 2 crushed garlic cloves to the pan. Stir the ingredients to blend the flavors and help them absorb the oil.
  4. Cook them for 2 minutes. The onion and garlic should become a bit more translucent as they cook.
  5. Add 1 seeded and sliced red capsicum, 2 cups of long grain rice, 1 tsp. of paprika, and 1 pinch of saffron to the pan.
  6. Cook for 1 minute.
  7. Pour in 2 ½ cups chicken stock and add 400 g. of diced tomatoes.
  8. Season with salt and pepper to taste. Continue to stir the ingredients well.
  9. Bring the ingredients to a boil.
  10. Reduce the heat to low.
  11. Cover the pan and cook the ingredients for 15 minutes.
  12. Add the seafood to the ingredients. You can choose any seafood you like as long as it totals around 300 g. The best seafood for this Spanish rice is prawns, mussels, calamari, and salmon, but you can also add crab, halibut, or any of your favorite seafood.
  13. Cook for another 10 minutes. This will finish cooking the marinara.
  14. Remove from the heat. Let it stand for 5 minutes to absorb the flavors before you serve it.
  15. Serve. Serve this tasty dish as a main course with a side of lemon.

Video

Tips

  • You can replace the diced tomato and onion and a little of the tomato sauce with a can of diced tomatoes with chiles (very spicy, but good).
  • For authentic Puerto Rican recipes, which include the yellow Spanish Rice with beans, check out the ebook, "Puerto Rican Recipes, Americanized". It has lots of great recipes.

Warnings

  • Don't allow the rice to burn. You just want it to get a golden brown before adding veggies, liquid and spices.

Related Articles

Sources and Citations

  1. ↑ http://www.foodnetwork.com/recipes/guy-fieri/guys-spicy-spanish-rice-recipe/index.html
  2. ↑ http://www.tasteofhome.com/Recipes/Beefy-Spanish-Rice
  3. ↑ http://www.food.com/recipe/seafood-spanish-rice-301891
Retrieved from "https://kipkis.com/index.php?title=Make_Spanish_Rice&oldid=33834"