Best Spanish Rice Fool Proof By Freda Recipes

Fool Proof Spanish Rice image

Provided by Jazz Lover

Categories Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup diced jalapeno
1 minced garlic clove
1 tablespoon butter
2 cups uncooked long grain white rice
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/2 teaspoon salt
2 1/4 cups chicken stock
1/2 cup tomato sauce

Steps:

Melt butter in a saucepan with tight fitting lid.
Add uncooked long grain white rice and stir.
Add jalepenos and minced garlic.
Cook on low heat and stir constantly for about 2 minutes.
Add paprika, cayenne pepper, cumin and salt to rice and mix well.
Add chicken stock and tomato sauce.
On medium high heat stir constantly and bring to a simmer.
Once simmering, turn to low heat and cover with tight fitting lid.
Cook for 20 minutes without lifting the lid.
After 20 minutes, turn heat off and let sit with lid on for 9 minutes.
After sitting for 9 minutes, fluff with a fork. Sprinkle with green onion if desired.

Nutrition Facts : Calories 284.4, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.8, Sodium 450.6, Carbohydrate 54.5, Fiber 1.5, Sugar 2.6, Protein 7.2

SPANISH RICE FOOL PROOF By Freda image

Provided by FREDA GABLE

Time 30m

Number Of Ingredients 15

VEGIES FIRST SAUTE IN BUTTER
1/3 Cup diced jalapenos, fresh or canned ( if you don't like spicy, use bell pepper)
1/3 Cup diced onions with green onions ( cut extra for topping on rice when you serve it.)
1 Clove garlic, crushed
2 TBS butter or oil
SECRET # 1: BE SURE YOU COAT THE RICE WITH OIL AS YOU SAUTE VEGIES
2 Cups long grain white rice
SPICES FOR THE SPANISH RICE:
1 tsp paprika
1/2 tsp chipole or ceyenne pepper, ( this is optional but i like spicy)
1 tsp cumin, i really like this in my spanish rice but also optional
1/2 tsp salt, (note: add more if not using chicken broth)
ADD STOCK AND TOMATO TO THE RICE
2 1/4 cups chicken stock ( or you can add water for vegetarian)
1/2 Cup tomato sauce

Steps:

1. Saute in saucepan, with a tight Fitting Lid, on low heat. Butter, Jalapenos, Onions and garlic. ADD 2 Cups rice, Toss & saute again to coat the Rice in the Oils. NOTE: when you coat all the rice in the Oils its going to help the rice to stay seperated when it cooks, so it don't get gummy or sticky. Saute on low heat, ONLY 2 MINUTES ( set the Timer)
2. Now your going to ADD SPICES: Paprika, Cayenne, Cumin, Salt. Stir in and toss well.
3. Then ADD; LIQUIDS, Add 2 1/4 Cups Stock or Water also add 1/2 Cup tomato sauce. Turn heat to Medium High, Bring to simmer. then turn down to Low, COVER, with tight fitting lid. Simmer & cook, ONLY 20 MINUTES. (Set Timer)
4. After 20 Min. . . . DO NOT PEEK Now, Set timer for another 9 Min, (DO NOT PEEK!!!) After 9 min, (Secret # 2 & Very Important Step). . . . FLUFF RICE, with a big Meat Fork. you should have very fluffy rice, full of Flavor, that seperates with the fork, and does not stick together. GARNISH WITH chopped "GREEN ONIONS" ON TOP TO SERVE.
5. SECRETS to this "FOOL PROOF" Spanish RICE ARE: 1. Coating the rice in the Oils. 2. Fluffing the Rice with a fork after the 9 Min of Resting. . . That is the KEY!!