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

Popular Posts