Restaurant Style Spanish Rice Recipes
MY RESTAURANT-STYLE SPANISH RICE
This fragrant rice is a kissing cousin to topgun's The Best Authentic Spanish Rice, retooled for those who can't (or won't) buy Caldo de Tomato con Sabor de Pollo bouillon. Easily doubled for large groups; cooking time includes a fifteen minute resting period. Heavenly flavor!
Provided by The battered fedora
Categories Long Grain Rice
Time 45m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pour rice into a deep pot and stir in enough oil so that every grain is coated. Cook rice on medium heat and stir with a spatula until lightly toasted (about 20-25 minutes). Be careful not to burn.
- Add onion and green pepper and cook until soft, adding more oil if needed.
- Tilt pot to remove any excess oil with a spoon.
- Add water to tomato sauce to make four cups of liquid; stir in bouillon, garlic, cumin, and red chili powder.
- Pour liquid mixture over rice. Stir once and do not stir again, or rice will be sticky, not fluffy.
- Cover tightly. Bring to a simmer then cook on very low heat for 20 minutes.
- Shut off heat-do not remove pan from burner and do not lift lid-and let rest for 15 minutes.
- Uncover, fluff with spatula, and let rice dry out for a few minutes before serving.
Nutrition Facts : Calories 151.4, Fat 0.4, SaturatedFat 0.1, Sodium 144.8, Carbohydrate 33.2, Fiber 1.3, Sugar 1.8, Protein 3.2
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