Does anyone know how to make Spanish Rice?

Question

I've looked online at some recipes for spanish rice, and I can't find the one that I'm craving. I'm looking for the recipe with pigeon peas and chorizo in the rice....Can anyone help me with my delimma?

Answer 1

Here is a recipe i have tried turned out great, just add Chorizo at the beginning..

Answer 2

OK u will need the following ingredients:
Goya yellow rice (it comes in a b box)
Goya pigeon peas (gandules)
A can of corn (if u like corn)
Goya adovo
Goya sazon
Green spanish Olives
Olive oil
what ever meat u want chicken, chorizo, ham, ect...

1)cut up ur meat and season it
2)put a little olive oil in a deep pot, let warm for about 2 min. on a medium flame.
3)add ur meat, cook let till slightly brown
4)add ur pigeon peas and corn with the water in the can it come with
5)add one or two envelopes of sazon and the adovo
6)add a hand full of olives, let simmer till it comes to a slight boil
7)add rice & water as per the size box u got read instructions
when the water comes to a complite boil and thier is almost no water left stir and cover tihgtly and lower flame till the lowest it gos let cook for 10 min uncover stir and try if soft enogh its done if still hard add a little more water stir and re cover for 5 min....
give me some feed back let me know if u liked it Good luck :) :) :)

Answer 3

ARROZ CON GANDULES
(Rice with Pigeon Peas & Add chorizo to taste )


1 lb canned pigeon peas
2 cups rice
3 tb olive oil
1/4 cup olive oil
1/4 lb lean cured ham, rinsed under cold water and diced
1 medium onion, peeled and chopped
1 medium green bell pepper, cored, seeded and chopped
1/4 cup chopped cilantrillo (chinese parsley)
3 tb. Sofrito
1/2 cup alcaparrado (olive-caper mix available in Spanish markets)
1 8oz can tomato sauce
2 tb dry white wine
Salt to taste.

Drain pigeon peas, reserving 2 cups cooking liquid. Wash the rice and drain. Heat oil in Dutch Oven. Brown the lean cured ham on moderate heat until golden crisp (4 or 5 minutes). Add onion, bell pepper, cilantrillo, sofrito, alcaparrado and tomato sauce. Sauté for about 5 minutes. Stir in the rice. Add the peas, reserved cooking liquid, wine and salt. Cook, uncovered in moderate-high heat, until water is absorbed and craters form in the surface (about 8 minutes). Move only once, from bottom up, cover and simmer for 20 minutes. Turn off the heat and let rice sit for 10 minutes before serving.

Answer 4

SPANISH RICE WITH ZUCCHINI
Can be prepared in 45 minutes or less.
This variation on Spanish rice is wonderful with spicy Southwestern dishes.

2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice



Preheat oven to 350°F.
In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.

Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

Serves 4 to 6.
Gourmet
December 1996
George D. Morrison: San Clemente, California

Answer 5

I don't know about that recipe, but Zaterains makes a really good one, you could add the items you wanted to.

Answer 6

spanish rice (paella) not sure if thats how you spell it. is traditional rice, seafood, peas and a nice creamy sauce. there are different variations of this but this is my fave xxx

Answer 7

Spanish rice always has tomatoes in it.

Answer 8

go to allrecipes.com

Answer 9

www.allrecipes.com



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