authenic spanish rice receipt?

Answer 1

2 tablespoons vegetable oil
1 large yellow onion, chopped
1 cup long-grain white rice
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano leaves
1 (15 ounce) can stewed chopped tomatoes, with liquid
2 tablespoons chicken bouillon granules
1 1/2 cups water
1 fresh lemon
1 (8 ounce) can canned corn niblets, drained (optional)
1/4 cup green peppers, finely chopped (optional)
fresh cilantro, chopped (optional)
In large saucepan saute onion and rice in oil over medium-high heat, stirring often, until onion is translucent; about 6-7 minutes.
Stir in cumin, oregano, stewed tomatoes with liquid, chicken bouillon granules, and water. Bring to a boil over high heat, stirring often.
Cover; reduce heat to low and simmer for 15-20 minutes, until rice is done.
Note: Add can of corn and chopped green pepper during the last 5 minutes of cooking, if using.
Remove from heat; squeeze the lemon in to the hot rice and stir well.
Garnish with fresh cilantro, if desired.
Serve hot, or at room temperature.

Answer 2

Paella
Serves 4
4 or 8 chicken drum sticks (depending on size and appetite)
300 grams of round rice (like Arborio rice, or risotto style rice)
1 red sweet pepper
1 green sweet pepper
1 red chilli pepper
1 onion, chopped
2 cloves of garlic, pressed
1 can of tomatoes
About 750ml of chicken stock
1 tea spoon of sweet pepper powder (this replaces a typical Spanish ingredient called ñora)
Saffan or colorante alimentario
200 grams of fish filet
200 grams of shrimps and/or other sea food

In Spain, people use a typical pan called Paellera but you can substitute it with a wide and low pan.
Bake the chicken in some olive oil. Add pepper and salt. Chop the peppers and add fry them with the chicken as well. Add the onions and the garlic and continue to bake until the onion is soft Add the can of tomatoes and let it bake for about 5 minutes to make the tomatoes less sour. Add the chicken stock, the saffan or colorante and the sweet pepper powder and bring to boil. Let the dish simmer for about 25 minutes. When the rice seems to get too dry, add some more chicken stock. After the 25 minutes have passed, add the fish and the sea food. Continue to simmer for another 10 minutes and then check if the chicken is cooked (chicken meat should be white and any liquid coming out should be clear) and if the rice is good (soft but with a bit of bite, the rice is not supposed to be totally dry: the whole dish should remain a bit moist)

Answer 3

Spanish Rice

Ingredients:
2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped
Preparation:
In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you !!!

Answer 4

Pour enough oil into skillet to cover bottom of pan (you are just coating the pan and rice, not much needed).
sprinkle rice into skillet (about a cup).
lightly brown while stirring constantly.
When browned, be ready to move fast. Have all your stuff sitting right there ready to grab.
Add regular size can whole tomatoes (slightly chop while in skillet with a metal spatula: you're just breaking them up a little).
Hurry and throw on top, one sliced bell pepper and one thinly sliced onion.
Season with garlic salt (pretty much, alot, actually)
Fill a regular tall drinking glass with chicken broth (yes, that's how I measure it....doesn't have to be perfect)
Hurry and cover with lid. Don't stir.
Simmer medium low heat for 25 minutes or until water is completely absorbed.
You can use a little cumin if you must or one of the flavored can tomatoes but, this is authentic (without cumin) my way.

Answer 5

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