Smoky Spanish Rice Food

SPICY SPANISH RICE

Steps:

• Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
• Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
• Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.

SPANISH RICE

Steps:

• Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.

SPANISH RICE

Steps:

• 1. Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
• 2. Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.

SMOKY SPICED VEGGIE RICE

Steps:

• Dry-fry the cashews in a large saucepan or casserole dish over a medium heat until golden brown. Remove from the heat, leave to cool, then roughly chop. Heat 1 tbsp oil in the same pan over a high heat, then fry the corn on each side for 20 seconds to char. Remove from the pan, set aside, then tip in the carrots and fry for 5 mins. Remove from the pan and set aside.
• Heat the rest of the oil in the same pan over a medium heat and fry the onions and celery for 10 mins until soft and slightly coloured. Tip in the peppers and garlic, then fry for another 5 mins before adding the Cajun seasoning, smoked paprika, chipotle paste and tomato purée. Fry for 1 min until the spices are fragrant, then add the cherry tomatoes and fry for another 2 mins.
• Stir in the kidney beans, canned tomatoes, rice, stock, vinegar and sugar, then stir until everything is combined. Bring to the boil, then cover with a lid and simmer with a lid on for 35-40 mins on a medium-low heat, stirring halfway through, until the rice is cooked and liquid absorbed.
• Slice the corn off the cob and mix it through the rice along with the carrots. Season and garnish with the spring onions and cashews.

CHIPOTLE SPANISH RICE

Steps:

• Heat oil on medium heat in a saucepan and add chopped onion and minced garlic.
• Cook until tender and slightly golden.
• Add rice, stir fry for about one minute.
• Stir in remaining ingredients. Bring to a boil, cover and simmer over low heat for about 20 minutes, or until the liquid is absorbed.
• Allow to sit undisturbed for 5 minutes.
• Fluff with a fork and serve garnished with cilantro leaves if using.