Spanish Rice Dish Food

AUTHENTIC SPANISH RICE

Steps:

• in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
• brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
• add diced onion, minced garlic, sauté for 1 minute.
• add seasoned broth, bring to a boil.
• reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
• after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

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:

• Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin.
• Add tomato sauce and chicken broth Bring to a boil-- reduce heat to low-- cover and cook for 15 mins.

SPANISH RICE

Steps:

• Heat the oil in a pan, then fry the onion and garlic until the onions are soft.
• Add the rice and constantly stir until the rice is lightly browned.
• Add the tomatoes and the stock and bring to the boil, then reduce heat and simmer until cooked.

SPANISH RICE DISH

Steps:

• In a Dutch oven, cook bacon until crisp. Drain fat. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching.