Spanish Rice Side Dish

Making some Spanish Rice today y’all!

I’ve had a long hard life getting my Spanish Rice down. Believe me, it’s been rough getting it down!  I’ve tried my mother in laws rice using long grain rice for quite some years but never mastered it.  What it really comes down to is the right amount of liquid, temperature control, and type of rice.  So, if you are ready, let’s do it!  I have different versions which really just depends on my day and how much of cook I feel that day! But below is a quick one.  It seems to be a smorgasborg Spanish Rice recipe now that I think of it.  A little of mom, mother in law, sister in law, and trial and error!

Ingredients:

1 Tbsp. of Olive Oil or Canola

1 cup Jasmine Rice

2 cups Chicken Stock – Regular or Reduced Sodium (No Chicken Stock on hand – I would use water and Chicken Seasoning.)

Seasoning Ingredients:

1 Tsp. Cumin

2 Tbsp. Spanish Rice Seasoning

1 Tsp. Minced Garlic

1 to 2 Tsp. Tomato Chicken Seasoning (Depends on the color you desire, but do remember it’s a seasoning that salts it up as well.)

1 Tsp. Black Pepper

1 pinch of Saffron (If I have on hand.)

Veggies Ingredients:

Half of Small Onion (Version 2 – Is where you saute the Onions, Bellpeppers, and Tomato in separate pan until they look almost roasted. Oil/Butter pan or none…..Like I said above, really just depends on my cooking mood.)

2 to 3 Slivers of a Bellpepper (Whatever color.)

Half of Tomato

1 Tbsp. of Butter to round out flavors.

Utensils:

2 9 to 10 inch pans

Big Spoons for mixing

Measuring Spoons

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It’s best to have all the ingredients ready to go and begin the cooking process.

First of all, 1) pour oil into a medium heated pan and 2) pour rice into pan and toast up the rice until a majority of the rice is slightly toasted or browned up.  You will get a very flavorful aroma going on really quickly.

3) Pour in most of the Chicken stock until it just covers up the grains.

4)   Toss in Veggies and bring to a boil.  Grains and veggie mixture must be covered with the Chicken Stock liquid.

 

5) Measure out all your Seasoning Ingredients and mix into pan and continue to bring to a boil.

6) Add the remaining Chicken Stock if not covering most grains and veggies.

7) After it has reached the boiling level, toss in my 1 scope of butter, reduce heat to simmer/low, cover, and allow to finish cooking for about 15 minutes or so.

Pairs off really well with some Brisket, Pinto Beans, & Potato Salad!

I hope you enjoy as much as I like sharing these recipes from my kitchen to your table! Bon Appettit!!!