making spanish rice?

Question

I like my spanish rice but it is not as good as others I have tasted.I have tasted spanish rice that looks greasy after cooked,mine does not have this greasy look and texture that I want it to.How do I get my rice to have this greasy taste and look...If necessary include your recipe,

I fry my rice in oil and simmer on low in chicken broth for 20 mins.

please note if your advice or recipe will allow for my rice to come out with the greasy look and taste.

Answer 1

heat 3 tablespoons of oil over medium heat, your choice. Olive oil would be fine.

Add 1 cup of long grain white rice, uncooked stirring often. When it starts to brown, add 2 cups of water or chicken broth, 1 teaspoon of salt and bring to a boil.

Cover, simmer over low heat for about twenty minutes. Remember, this is a practice run, so we can check every 5 minutes or so. If we see our liquid absorbing too fast means fire is too hot.

Turn down and add more water,not fast enough, turn fire up a little. What's important is the cooking time about 20 minutes.

If you see you have too much water. Trying going Spanish. Add some left over chicken, vegetables such as left over peas and carrots, etc, even try a few spices. Simmer another 5 minutes, we can call it pot luck rice, what ever you end up with, it will be good.

A good start for whatever rice you wish to make. Play with it, have fun, after a time or two you will be a rice cooking expert guaranteed.

Answer 2

Spanish Rice

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup hot 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 sauce pan 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, hot 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.

Answer 3

try to cook yuor rice like this for every cup of rie you use, use 2 cups of water no matter what the ingredients say. Then always cook it on high gradually bringing the temp down maybe after a few minutes on each cycle when you first. Like five minutes on High, then 4 mintues on medium, then the rest of the time on low or simmer, with a lid over it, when you first start put a table spoon of oil in this will allow it to not stick to the bottom and give it a put together texture. Let me know how it works

Answer 4

You need to fry the dry rice before you cook it. Fry it till the white is kinda transparent.

Answer 5

maybe its the amount of oil you use. i use like two tablespoons to every one cup rice. so i can really fry my rice , garlic and onion when i make it, and alot of tomato sauce too, maybe like more than half of one can.

Answer 6

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