Spicy Spanish Rice
Rice is always a nice way to compliment any lunch or dinner entrée…
My family enjoys spicy versions of side dishes, thus I am outnumbered and gladly comply!
Suggested combination of blends, vegetables and spices:
2 cups of extra-long grain, fancy rice
3 cups of low-sodium chicken stock or vegetable broth
2 tablespoons olive oil
1/2 a teaspoon real butter
1 cup of peeled, seeded and diced vine-ripe tomatoes—or 1 hefty tablespoon of pre-seasoned tomato paste; I pre-season with salt, pepper, cumin, garlic powder, celery salt and ginger powder, before adding to my boiling stock.
½ teaspoon smoky cumin or whole cumin seeds.
1 teaspoon to 1 ½ teaspoons of salt
2-3 freshly minced garlic cloves
¼ cup freshly chopped cilantro leaves
½ cup of finely seeded, chopped bell peppers: red, yellow or green
1 small, seeded and chopped jalapeno pepper
½ cup of fresh-frozen mixed vegetable blend
A pinch of Spanish saffron threads, optional
Season, lightly cook and set aside your tomato paste; if not using fresh tomato
In a separate cast iron skillet fry your rice, adding a small portion of regular cooking oil, until lightly beige/brown in color. Reduce heat and add your peppers onion, garlic and tomatoes, only if using fresh tomato. Cooking down the ingredients in order, as in above instructions, until onion becomes translucent. Set aside your skillet….
In a large, stock pot, chose one that has a tight-fitting lid, add your liquids and obtain a light boil; continue by adding remaining spices and cilantro to include salt, olive oil, butter and mixed vegetable blend. Now you can add your seasoned tomato paste, if not using fresh tomato and a few Spanish saffron threads, optional.
Bring your stock pot down to a simmer, and add your skillet ingredients. Cover and let simmer on medium, low for 16-22 minutes, depending upon the heating source. Remove from heat and let your rice rest for 7 minutes before opening your lid; enjoy your rice!
Lorie Ann Jermoune
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