Spanish Rice
In this recipe, I teach you how I like to make Spanish Rice. Traditionally, Spanish Rice tends to be dry and, as a result, doesn't absorb much flavor. My recipe yields a creamier, more decadent style of Spanish Rice, similar to Risotto. I know you're gonna LOVE it!
Materials
- 1 cup All Grain Rice
- ½ Medium Onion Diced
- ½ Green Bell Pepper Diced
- ½ 6 oz. can Tomato Paste
- 4 cups Water Separated
- 1 tsp. Salt
- ¼ tsp. Garlic
- ¼ tsp. Black Pepper
Instructions
- Rinse rice under cold water for a few minutes, don’t miss this step because you want to extract as much of the starch from the rice as possible.
- Heat a large skillet on medium to high heat, and put drained rice in the pan and let the water from the rice evaporate.
- Once all the water has evaporated, add 2 tablespoons of canola oil, and cook rice for 1 minute.
- Add onion and green pepper and continue cooking for another 5 minutes.
- Add tomato paste and mix thoroughly into rice mixture.
- Add 2 cups of water, gradually until completely combined with rice, and it is a thick soupy consistency.
- Bring rice mixture to a boil, and then reduce heat to a simmer.
- Simmer rice for approximately 30 minutes, periodically adding “hot water” so it does not dry out.
- Turn heat off and let rice rest for 5 – 10 minutes, and then serve.
- - Rice should be somewhat aldente, but maintain the moisture. Most Spanish rice recipes call for covering the rice after adding water, but this is how I have adapted mine. I don’t like the rice dried out, and I think doing it this way helps keep the moisture.
Video
Notes
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