Monday Recipe
Spanish Rice
Don’t buy the boxed stuff- this side for Tex-Mex night is easy and you know exactly what’s in it.
You’ll need:
2 tablespoons oil
2 tablespoons chopped onion
2 tablespoons chopped bell pepper, any color but green
1 1/2 cups uncooked white rice (I have Jasmine, but any will do)
2 cups chicken broth- pick your salt level
1 cup of your favorite salsa
You’ll do:
1) Heat oil in a large, heavy skillet over medium heat. Stir in onion and pepper and cook until tender.
2) Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
Half your classic rice and beans are done. You can practice your risotto skills too, if you’re so inclined. What’s that? Another day. Oh yeah, green bells have little flavor- go with a colorful one.
Hat tip to All Recipes for the inspiration.
Category: Cooking
Yepper on the beans, but this also goes real well under some type of thinly sliced/spicy/sauteed beast…beef/pork/fowl/water dwelling. A little corn pone on the side to push it on the fork and sop up the drippin’s is good to have too.
Tanks Mate…Let’s Eat!
KoB,
Make sure you gots “pone”, not “pron”. Big diff.
For those who loike to cook under pressure…..
Pressure Cooker Spanish Rice
1 tablespoon oil, or more as needed
½ medium onion, finely chopped
2 large cloves garlic, minced
1 cup long-grain rice
1 ½ cups low-sodium chicken stock
½ cup tomato sauce
1 teaspoon salt
¼ teaspoon ground cumin
1 pinch cayenne pepper
Step 1
Turn on a multi-functional pressure cooker (such as Instant Pot®); select Saute function and adjust to medium. Cover the bottom of the pot with oil. Cook and stir onion until soft, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Step 2
Add rice to the pot and mix until coated with oil and lightly browned. Pour in chicken stock; stir any browned bits off the bottom of the pot. Mix in tomato sauce, salt, cumin, and cayenne pepper. Close and lock the lid. Seal the vent and select high pressure function. Set timer for 7 minutes; allow 10 to 15 minutes for pressure to build.
Step 3
Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir rice before serving.
I have made this several times and would never consider making it without bacon. Take 3-6 strips of bacon,chop them up and cook with the onions.
Source: https://www.allrecipes.com/recipe/263330/instant-pot-mexican-rice/
(The same source as the non-pressure cooker version above.)
I’d use chorizo instead of bacon, if I were to add meat to this. But, authentic chorizo isn’t always available, so I guess bacon works.