How To Make Spanish Rice With Already Cooked Rice

Castilian Rice

My mother'southward signature Castilian rice recipe, a delicious accompaniment to steak, chicken, and Mexican entrees such equally tacos or enchiladas

My mother's Spanish rice (aka Mexican rice) is a mandatory accompaniment to whatever Mexican dish nosotros serve at our business firm, whether it's with enchiladas or tostadas, or with steak and black beans.

This rice is our family'south condolement food. My mom always makes a big batch when she makes information technology, because nosotros can't get enough!

Video! How to Make Castilian Rice

How to Make Spanish Rice

Spanish rice is essentially a rice pilaf, but with southwestern flavorings. To make it yous dark-brown the raw rice first with onions and garlic, and then cook the rice in craven broth with added tomatoes.

The browning is essential to the nutty, almost toasty flavour of the rice. And although bouillon can exist substituted for the chicken stock, nothing beats bootleg chicken stock, whose rich flavor is absorbed past the rice as information technology cooks.

Mom has perfected the art of preparing the rice speedily. She heats the tomato plant-y stock in a separate pot while the rice is browning, so combines the 2 to cook while she prepares the rest of the meal. You could easily make it one pot if you wanted.

My mother browns the rice in a dissever pan from the pot she uses to estrus the stock. This is merely to save fourth dimension. You could easily dark-brown the rice and onions, and add cold stock and tomatoes to information technology, bring to a simmer, cover and cook, all in one pot.

If you have bootleg stock, use information technology! That's what will take this Castilian rice from expert to great. Bank check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:one to 2:1. If your rice calls for 2 cups of water for every cup of rice, and then for this recipe, use 4 cups of stock for 2 cups of rice.

• ii tablespoons extra virgin olive oil (can use up to 1/4 loving cup)
• i onion, finely chopped (about 1 cup)
• one garlic clove, minced (about one teaspoon)
• 2 cups of medium or long-grain white rice
• 3 cups chicken stock (or vegetable stock for vegetarian version)
• 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
• Pinch of dried oregano
• 1 teaspoon table salt

1. Brown the rice:

   Heat olive oil in large skillet on medium/high heat. Add the rice and stir it then that the rice is lightly coated with the oil. Melt on medium high oestrus, stirring frequently, until much of the rice has browned.

   Elise Bauer

   Elise Bauer

2. Add onion, garlic:

   Add the onion and melt, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.

3. Combine broth, tomato plant, oregano, salt, and browned rice and onions:

   To save time you can bring the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.

   Elise Bauer

4. Combine the rice and goop mixture:

   Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you lot tin skip the simmering stride and just add the broth and tomatoes to the rice.

   Elise Bauer

5. Simmer, embrace, melt until the rice has absorbed the stock:

   Bring everything to a simmer, embrace the pot and lower the heat to barely maintain a low simmer.

   Cook for fifteen-25 minutes, depending on the blazon of rice and the instructions on the rice parcel.

   Remove from heat and let sit for five minutes.

   Elise Bauer

   Elise Bauer

6. Serve:

   Fluff with a fork or spoon to serve.

Elise Bauer

Source: https://www.simplyrecipes.com/recipes/spanish_rice/

Posted by: StoneTreses.blogspot.com

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