PERFECT WHITE RICE, SPANISH CARIBBEAN STYLE
Provided by Daisann Mclane
Categories easy, side dish
Time 35m
Yield Four to six servings
Number Of Ingredients 5
Steps:
- Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
- In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
- Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
- Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 452 milligrams, Sugar 0 grams
PERFECT SPANISH RICE
You don't need to visit an authentic taqueria when using this recipe. You might even like it better than a restaurant's Spanish rice....I know I do. I was taught how to make this dish from my mother-in-law, a native of Guadalajara Mexico. The rice is moist and full of flavor and you can add cooked and shredded chicken and/or peas for a complete 1-dish meal. Great for potlucks, dinner parties and side dishes to your favorite Mexican meal. This recipe is relatively simple to make and inexpensive. Try it and impress YOUR Mexican mother-in-law :)
Provided by Leahferne
Categories White Rice
Time 50m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet or frying pan, heat your oil and add onion.
- Once the onion starts to brown on the edges add the garlic.
- Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
- While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
- Pour the can of cut tomatoes in the pot with 1 can's worth of water.
- Toss in the chicken bouillon and you are now ready for the rice.
- Once your rice has developed a good color, transfer everything from the frying pan to the pot.
- Cover and bring to a hard boil.
- Once boiling reduce heat to a soft simmer for 15-20 minutes.
- After most of the liquid has been absorbed stir the rice and remove from heat.
- Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.
Nutrition Facts : Calories 160.3, Fat 7, SaturatedFat 1, Sodium 10, Carbohydrate 22.2, Fiber 1.4, Sugar 1.7, Protein 2.2
PERFECT SPANISH RICE
Yield 4 people
Number Of Ingredients 8
Steps:
- Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry. Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes. Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.
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