Spanish rice differs from region to region. Fundamentally it is rice cooked in tomatoes, chilies, onions, and spices to produce a richly flavored side dish to nearly any main dish.
Spanish rice also makes a great filling for stuffed dishes like chilies rellenos.
Some of the differences you will find in this dish depend upon local ingredients. In some variations corns, legumes, or other diced vegetables are included along with the basic flavors used here.
Get creative with this one! This is a simple dish that does well with a lot of experimentation and improvisation. You can easily add whatever is fresh at your local market for regional and seasonal variations.
Making Rice
One of the trickiest parts of the recipe is adding the proper amount of water to the rice. Because there are other sources of liquid it is nearly impossible to premeasure the rice to water ratio.
Here's the trick. After the frying of the vegetables and rice and the addition of tomatoes it is time for the water.
Employ the use of what the Japanese refer to as the "Mount Fuji" technique. Fill the pot with cold water until the water is just over the top of the level of the rice. You can place your hand flat on the rice and continue to add water until the water comes to just at the height of your third knuckle on your middle finger (Mount Fuji). If you don't want to cover your hand in tomatoey water you can also place the tip of your middle finger on the top of the rice and fill to just at your first knuckle.
Or, if this is a little intimidating, the ratio of one part rice to two parts liquid works as well if you want to premeasure.
Spanish Rice
Ingredients
Serves 6
- 1 1/2 cups of rice
- 1/2 onion diced
- 1 cup of a Mexican salsa (mashed tomato and jalepeño sauce is a great choice)
- Salt and pepper to taste
- Oil for frying
- Water (about 2 cups is you're measuring)
- Optional: any local or tasty vegetables you'd like to add, diced
Method:
- Fry onion (and optional vegetable) until it is translucent in a medium pot.
- Add rice and fry until browned. Stir frequently so you don't burn the rice.
- Once the rice is browned to your liking, add the salsa and water.
- Cover and let the rice come to a boil. Once the rice is boiling turn the heat down and let simmer for 20 minutes. Then turn the heat off and allow to sit for 10 minutes. DON'T TAKE THE LID OFF! If you need something to look at, prepare a container to serve the rice in.
Possible Serving Suggestions:
1)You can cut the top of a tomato off and scoop out the seeds (add seeds to salsa- waste not, want not). Fill the tomatoes with a healthy scoop of rice and bake in a 450 degree over for 15 minutes.
2) Large mushroom caps make great serving containers. Grill, bake, or fry mushrooms until soft and top with rice.
See also:
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