Spanish Rice

Spanish Rice

This is a Spanish rice recipe I have had around for quite a while. I didn't use it much because it called for a Mexican spice that I didn't like, vegetables, and tomato sauce instead of crushed tomatoes. There were a few other things about the recipe that I didn't like as well, you get the idea, okay well maybe I am a little picky! So, I modified the recipe until I got a recipe that I just love.

Ingredients:

5-6 TBSP Garlic Oil

2 Cups White or Brown Basmati Rice (I prefer brown, but you can choose)

1 Onion finely Chopped (If you know me, it is so finely chopped you almost don't know it's there)

3 Cups of Water

1/4 Cup Chicken Broth

-----Now about the Chicken Broth I use Frontier brand (it can be bought at many specialty cooking stores. I use this brand because it uses no meat products, no MSG, but tastes unbelievably like Chicken. I use it in so many recipes I would be lost with out it.)

4 TBSP Taco Seasoning- I like to use McCormick (it doesn't have any MGS and tastes great), but you can use any brand.

(Also if you don't have taco seasoning on hand you can use

3 TBSP Chili powder, 1 TBSP Paprika, & 1 TBSP Cumin)

1 can Muir Glen Crushed or stewed tomatoes

I took this picture so that you could see why I like Muir Glen tomatoes vs other brands, oh and yes...I know that my can is upside down, smartie! Anyway, Muir Glen lines it's cans so that the acid from the tomato's isn't left to just eat into the tin can. Who knows what happens to that tin once it's in the juice of the tomatoes?

To Cook: First I have to explain that I use pressure cookers whenever possible. The brand I use is Kuhn Rikon. They have several safety feature on them that make them extremely safe, not like the pressure cookers that your mothers used that left you cleaning food off the ceiling. You can fix this recipe without a pressure cooker, however, it will take you longer. My timing for the rice cooking is for a pressure cooker.

Okay lets cook!

In a 5 Liter waffle bottom pressure cooker (or a skillet) saute onions and rice in the garlic oil until the rice starts to brown.

In a large 4 cup (or larger) measuring cup. Mix your water and powder chicken broth, then pour it on your browned rice. Add your tomato's and seasoning to the rice and bring mixture to a boil.

Now if your doing it the quick method: once the mixture is boiling put the pressure lid on and let the pressure rise to the second ring (or if you are using another type of pressure cooker, whatever normal cooking pressure is, you will have to check the manufacture recommendations. keep in mind I am not an expert on all types of pressure cookers I only know the ones that I use). Once the pressure cooker comes up to pressure cook at the second ring for 6 minutes. After 6 minutes remove pressure, according to manufactures instructions, and open the pan, make sure to be careful there will be a lot of hot steam. If you are not careful it will burn you. Open so that the steam is faced away from you and make sure that your fingers are covered or protected. Trust me the steam is hot...It will burn! If you like your rice a little dryer simply put the rice back on the stove for another minute or two with the top off, but watch it close so that your rice doesn't burn.

Now if your going to simmer your rice. Bring the mixture to a boil on medium heat, simmer until water cooks down to the level of the rice. Reduce the heat to low cover continue to cook until water is gone.

Keep in mind that Brown rice takes long to cook and more water than White rice, but the nutritional rewards and the taste are worth it. If you haven't tried brown Basmati rice give it a try.

I think that covers this recipe. Give it a try and let me know what you think.