Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, my spanish rice. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas Oh also, I happened to have a small bag of frozen mixed vegetables that I decided to cook, drain, then throw into my Spanish rice creating the most perfect finaltouch!!!
My Spanish rice is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look wonderful. My Spanish rice is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook my spanish rice using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make My Spanish rice:
- Prepare 1 large green bell pepper diced
- Take 1 medium onion diced fine
- Make ready 2 tbsp paprika
- Make ready 1 tbsp adobo seasoning
- Take 1/2 tbsp cumin
- Make ready 3/4 tbsp turmeric
- Get to taste Salt and pepper
- Make ready 1 tbsp Olive oil for sautéing
- Prepare 2 1/4 cups rice
- Get 1 (32 ounce) can crushed tomatoes
- Prepare 1 can corn
- Prepare Around 3-4 cups chicken stock (you can always add more towards the end if rice isn’t done)
I love this family heritage so much, and am especially grateful that my family has taught me to make delicious Mexican food. So finally, I found one of my Hispanic friends who can cook Spanish rice and asked for the recipe. When you have children who love Spanish rice you learn not to put yucky stuff in it. Yucky stuff being onions, tomato, celery, garlic, peas, carrots.
Steps to make My Spanish rice:
- Sauté the onions and peppers and spices in olive oil. Add a smidge of chicken stock to deglaze if needed. Cook til tender
- Add stock and crushed tomatoes and bring to a simmer. Add rice for full 20-22 min and simmer on LOW to get rice to be fully cooked and fluffy.
- Stir constantly so it won’t burn.taste seasoning once closer to being finished.
- Turn off heat, Let it sit on burner for 10 min covered once done to keep soaking up any extra liquid. Enjoy!
My go-to, fail proof secret ingredient is Knorr tomato bouillon with chicken flavor, the powdered one, not cubes. My recipe: Good ole fashion extra long grain rice. Many cuisines the world over celebrate crispy rice: in Korean cooking, nurungji is the word for scorched or roasted rice; socarrat is the crispy base of Spanish paella; tahdig is the golden crust. My sweet friend Lisa Loughran shared with me the secret to her delicious spanish rice. Her hispanic grandmother used to make this for her all the time when she was growing up, so there's a great deal of tradition in this method.
So that is going to wrap this up for this exceptional food my spanish rice recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
