Spanish Recipes

panish Rice is always an important side to dish to barbecue here in South Texas.  Just about every time I barbecue I make Spanish Rice.  Years ago when I first tried to make Spanish Rice I had a lot of problems.  The rice was always hard and under cooked.  When I would try to cook the Spanish Rice again, it would be over cooked.  I just could not get it right.

That was from following a recipe.   I finally got wise and went to different friends houses and watched them make Spanish Rice.  This helped out a lot because I could ask a lot of questions.  Everyone always cooked the Spanish rice on the stove top.  I tried it and every time I could never cook the rice correctly.  I read in a recipe book that recommended cooking the Spanish Rice on the stove and then transferring it to the oven.  I tried it and it and the Spanish Rice came out perfect.  This is how I cook my Spanish Rice.  Many people have told me that it is harder to cook Spanish Rice in the oven than it is to cook it on the stove.  I disagree!   Here is my recipe and I hope you enjoy it.

Ingredients:

Ø      Vegetable oil

Ø      1- Green Bell Pepper (Sliced)

Ø      1- Yellow Onion (sliced)

Ø      2- Cups Long Grain White Rice

Ø      3- Garlic Cloves

Ø      1- Can Diced Tomatoes (14.5 Ounce)

Ø      2- Tspn Fresh Ground Black Pepper

Ø      1- Pinch Kosher Salt

Ø      1- Tspn Caldo de Pollo

Ø      1- Tblspn Caldo de Tomate

Ø      2- Tspn Fresh Ground Cumin

Ø     2- Tspn Spanish Rice Seasoning

Ø      4- Cups Water

Spanish Rice Directions:

This Spanish Rice recipe is fairly easy to make.  In a mortar combine the garlic cloves and cumin.   Crush both ingredients together so that the garlic is worked well.  Then add water in the mortar and stir with a spoon.  Not too much water, just enough to make the mixture watery.

Now, you can oil your pan with the vegetable oil.  Pour enough vegetable oil to coat the bottom of the pan.  Set the temperature on medium.  Add the sliced yellow onions and green bell peppers to the pan. Season the onion and bell pepper slices with the fresh ground black pepper and the kosher salt.  Sauté’ the onion and bell pepper until the onion slices are soft and slightly brown.  It should take approximately 4 minutes. 

Next add the 2 cups of rice to the pan and stir well.  Fry the Spanish Rice until it turns a light shade of brown.  Be sure to constantly stir the rice because it will burn easily.  If needed, lower the heat.  After the Spanish Rice has been frying for about 3-5 minutes go ahead and add the garlic and ground cumin mixture from the mortar.    When you add this mixture be careful.  Steam will immediately rise from the pan of Spanish Rice. 

Now you can add the can of tomatoes and the rest of the remaining seasonings to the Spanish Rice.  Mix everything in the pan well and then add the four cups of water and reduce the heat in between low and medium.  Cook for about 5 minutes and then transfer the Spanish Rice to an oven safe dish and cover with aluminum foil.   Make sure the oven is set at 350 degrees and set the timer for 25 minutes.  Every oven heats different so adjust accordingly. 

Once the 25 minutes is up you can take the Spanish Rice out of the oven.  You can flake the Spanish rice with a fork if you would like to.  The Spanish Rice is ready to serve!