south-of-the-border essentials: spanish rice ii

How To Make south-of-the-border essentials: spanish rice ii

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  1

  PREP/PREPARE
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  2

  For the best Spanish rice, make sure you run the rice under cold water, until the water runs clear. This helps to eliminate some of the starches, and prevents it from clumping while it cooks. There are recipes where you do not want to rinse the rice, but this is one, where you do.
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  For this recipe I am using a cast-iron skillet; however, any heavy-bottom skillet with a good lid, will work just fine.
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  Gather your Ingredients (mise en place).
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  Add the oil and butter to a skillet over medium, heat, allow the butter to melt, and then add the rice.
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  Cook, for 3 minutes, then add the chopped onions, and cook until the onions begin to soften, and the rice begins to brown, about an additional 5 – 6 minutes.
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  Chef’s Note: While it is cooking, keep stirring.
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  Add the minced garlic, and stir until fragrant, 30 seconds.
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  Add the cumin, salt, and pepper, and stir for 1 minute.
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  Add the fire-roasted tomatoes, and stir for 1 minute.
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  Add the tomato sauce, and chicken stock, reduce to a simmer, then cover, and cook for 20 minutes.
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  Chef’s Tip: If after 20 minutes, the rice still has a bit too much liquid, then cook at a simmer, uncovered, until it reduces to your likes.
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  PLATE/PRESENT
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  Serve as a side dish with your favorite, South-of-the-Border favorites. Enjoy.
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  15

  Keep the faith, and keep cooking.
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