MILD OR SPICY SPANISH RICE

Mild or Spicy Spanish rice image

Provided by Lynn Socko

Time 55m

Number Of Ingredients 14

MILD VERSION: LEAVE OUT THE CHILE DE ARBOL AND MRS. DASH SEASONING.
1 1/2 c long grain rice, uncooked
chicken or pork stock, see note below
12 dried chile de arbols, opt
4 clove garlic
2 tsp mrs. dash southwest and chipotle, opt
1 tsp cumin
2 tsp chili powder, mild
1/2 tsp ancho chili powder, opt
1/2 tsp smoked paprika, opt
1 tsp coarse sea salt
1 tsp black pepper
4 Tbsp butter, unsalted
1 anaheim pepper, large dice

Steps:

1. NOTE: Different types of rice call for different amounts of liquid, go by package directions for info.
2. Simmer broth with 4 cloves of garlic and 12 chile de arbol dried peppers for 15 min. But sure to have the amount of broth your rice calls for when finished.
3. Remove stems from chiles and place peppers and garlic in food processor with about 1/2 to 1 c of broth. Puree and set aside.
4. In a large skillet melt butter. Add rice and all dry spices and chopped anaheim pepper, cook over med high heat for about 10 min. Add broth including the chiles and garlic. Cover and bring to a boil, reduce to a simmer and cook according to package directions.