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Spanish Rice

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1 Spanish Rice on Fri Aug 30, 2013 4:29 pm

Barbara101

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and it is RED.. Not white NO NO NO Cumin either..

2 Re: Spanish Rice on Fri Aug 30, 2013 5:27 pm

bethk

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Admin
Barbara101 wrote:


and it is RED.. Not white :785703:NO NO NO Cumin either..
Yup! Red....and no cumin......



 lol!  

3 Re: Spanish Rice on Fri Aug 30, 2013 7:24 pm

Barbara101

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ya think we should post them over yonder ,along with a pic of true risotto  


 

heck Norm makes it like we do..RED>>

4 Re: Spanish Rice on Fri Aug 30, 2013 9:15 pm

NormM

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I just add Goya seasoning packets to mine. Next time I am going to add chicken stock instead of water as well as Goya.

I looked up Diana Kennedy's recipe in The Art of Mexican Cooking and here is her version.

ARROZ A LA MEXICANA  (Mexican rice) from Diana Kennedy's The Art of Mexican Cooking

1 1/2 C unconverted long-grain rice
1 C finely chopped unskinned tomatoes
2 T. finely chopped white onions
1 clove garlic, peeled and roughly chopped
1/3 C. safflower oil, melted chicken fat or melted lard
3 1//2 C. light chicken broth
1/3 C. carrot rounds, (optional)
1/2 C. fresh peas or diced zucchini (optional)
1/2 C. chopped giblets (optional)
sea salt to taste

Put the rice into a bowl and cover with very hot water.  Stir and leave to soak for about 10 minutes.  drain, rince in cold water, and drain again.

Put tomatoes, onion, and garlic into a blender jar and blend until smooth. Set aside.

Heat the oil in a heavy pan.  Give the rice a final shake and stir into the fat.  Fry over fairly high heat until it begins to turn a light golden color. Strain off any excess oil, stir in the tomato puree, and fry, scraping the bottom of the dish to prevent sticking, until the puree has been absorbed- about 8 minutes.  Stir in the broth, vegetables and giblets, if used, add salt to taste and cook over fairly high heat, uncovered, until all he broth has been absorbed and air holes appear in the surface.  Cover the surface of the rice with a towel and a lid and continue cooking over very low heat for about 5 minutes longer.  Remove from the heat and set aside in a warm place for the rice to absorb the rest of the moisture in the steam ans swell-about 15 minutes.  Dig gently to the bottom and test a grain of rice.  If it is still damp, cook for a few minutes longer.  If the top grains are not quite soft, sprinkle with a little hot broth , cover, and cook for a few minutes longer.

Before serving, turn the rice over carefully from the bottom so that the flavored juices will be distributed evenly.

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