Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, my spanish rice. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas Oh also, I happened to have a small bag of frozen mixed vegetables that I decided to cook, drain, then throw into my Spanish rice creating the most perfect finaltouch!!!
My Spanish rice is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. My Spanish rice is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have my spanish rice using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make My Spanish rice:
- Get large green bell pepper diced
- Make ready medium onion diced fine
- Prepare paprika
- Prepare adobo seasoning
- Prepare cumin
- Get turmeric
- Get Salt and pepper
- Get Olive oil for sautéing
- Get rice
- Take can crushed tomatoes
- Make ready corn
- Make ready chicken stock (you can always add more towards the end if rice isn’t done)
Learn how to make Spanish Rice. In a medium saucepan over medium heat, heat oil. My sweet friend Lisa Loughran shared with me the secret to her delicious spanish rice. Her hispanic grandmother used to make this for her all the time when she was growing up, so there's a great deal of tradition in this method.
Steps to make My Spanish rice:
- Sauté the onions and peppers and spices in olive oil. Add a smidge of chicken stock to deglaze if needed. Cook til tender
- Add stock and crushed tomatoes and bring to a simmer. Add rice for full 20-22 min and simmer on LOW to get rice to be fully cooked and fluffy.
- Stir constantly so it won’t burn.taste seasoning once closer to being finished.
- Turn off heat, Let it sit on burner for 10 min covered once done to keep soaking up any extra liquid. Enjoy!
When you have children who love Spanish rice you learn not to put yucky stuff in it. Yucky stuff being onions, tomato, celery, garlic, peas, carrots. My go-to, fail proof secret ingredient is Knorr tomato bouillon with chicken flavor, the powdered one, not cubes. My recipe: Good ole fashion extra long grain rice. Many cuisines the world over celebrate crispy rice: in Korean cooking, nurungji is the word for scorched or roasted rice; socarrat is the crispy base of Spanish paella; tahdig is the golden crust.
So that is going to wrap this up for this exceptional food my spanish rice recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
