Sunday, July 12, 2009

Spanish rice

After eating at On the Border one time, I tried to make my own version of their rice.....Add what you like to make it your own.


1 cup uncooked rice -- your choice

2 cups cold water

2 cloves garlic, minced or crushed

olive oil

hot pepper sliced lengthwise (I use jalapeno)

tomato sauce (i'd say a little less that 1/4 cup) - I used enchilada sauce this past time.

1 teaspoon cumin

1 tablespoon chicken bouillon

salt, to taste


Put a little olive oil (tbsp or so) into a medium-sized pot and heat to a medium temp. add the rice, uncooked, and brown in the oil. Make sure all the rice is lightly coated with the oil. you do not have to stir the rice around very much at first, while browning, but as the rice becomes browner you want to be stirring it around to make sure it all browns evenly and doesn't burn. It will turn's not burning unless it's turning dark/black. Towards the end of the browning, add the garlic so that it is sort of sauteed/browned. Next, dump the water on the rice (it will steam up loudly) and add the remaining ingredients. Stir well and cover (with a small air escape). Reduce heat to medium-low and let cook for 20-30 minutes. (cooking time and temp varies with your stove....check after 20 min to make sure you don't burn!) The essential part of this recipe is DO NOT PEEK while the rice is cooking When it is ready, all the water will be absorbed, the rice will fluff, and each grain will be "split open" because of the browning. It should be dry, not saucy. You can adjust the spices/peppers to your taste. The recipe can be changed by keeping with the 1 cup rice/2 cups water ratio, and adjusting remaining ingredients.

I add about 1/2 c of corn the last few minutes.

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