Spanish rice. Bring The French Quarter To Your Kitchen With Zatarain's® Recipes & Ideas For Inspiration. Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing. This Spanish rice recipe is made aromatic with chorizo, vegetables and herbs, and clams give it a seaside scent. You can cook Spanish rice using 10 ingredients and 5 steps. Here is how you cook that.
Ingredients of Spanish rice
- You need 2 tbsp of olive oil.
- It’s 1 of bay leaves.
- It’s 1 of chopped onion.
- It’s 1 clove of garlic, minced.
- You need 2 cups of long-grained white rice.
- Prepare 3 cups of chicken or vegetables stock.
- Prepare 1 tbsp of tomato paste or 1 cup chopped tomato.
- It’s 1 pinch of oregano.
- Prepare 1 cup of chopped veggies (optional).
- You need as required of Salt.
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder. Saute rice and onions: Heat a large skillet over medium high heat and melt butter.
Spanish rice step by step
- In a large handi or pan, white/brown rice in olive oil on medium heat. Add onion garlic and veggies cook onion rice mixture, stirring frequently. Until onion are softened..
- In a separate pan bring a chicken stock to a simmer..
- Add chopped tomato or tomato sauce, oregano & salt..
- Add rice to broth. Bring to a simmer. Cover. Low heat and cook 20-25 mins..
- Turn off the heat and let set for 5 mins. Serve hot hot with curd raita..
In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with a lid. Transfer to a separate dish and cover with lid to keep warm. With this recipe, you will make rice similar to that served at Tex-Mex and Mexican restaurants in the United States. You'll often see it called Spanish rice, although there is a key difference between the two—Spanish rice uses saffron to achieve its red color.