Traditional Spanish Rice
Spanish Rice
1 cup all
grain rice
½ of a
medium onion, diced
½ of a green
bell pepper, diced
½ of a 6 oz.
can of tomato paste
4 cups of
water, separated
1-teaspoon
salt
¼-teaspoon
garlic
¼-teaspoon
black pepper
1. Rinse rice under cold
water for a few minutes, don’t miss this step because you want to extract as
much of the starch from the rice as possible.
2. Heat a large
skillet on medium to high heat, and put drained rice in the pan and let the
water from the rice evaporate.
3. Once all the water
has evaporated, add 2 tablespoons of canola oil, and cook rice for 1 minute.
4. Add onion and
green pepper and continue cooking for another 5 minutes.
5. Add tomato paste
and mix thoroughly into rice mixture.
6. Add 2 cups of
water, gradually until completely combined with rice, and it is a thick soupy
consistency.
7. Bring rice mixture
to a boil, and then reduce heat to a simmer.
8. Simmer rice for
approximately 30 minutes, periodically adding “hot water” so it does not dry
out.
9. Turn heat off and
let rice rest for 5 – 10 minutes, and then serve.
-
Rice should be somewhat aldente, but maintain
the moisture. Most Spanish rice recipe’s
call for covering the rice after adding water, but this is how I have adapted
mine. I don’t like the rice dried out,
and I think doing it this way helps keep the moisture.
Comments
Post a Comment