spanish rice?

Question

my husband is latino and im not . but of course he doesnt know how to cook spanish food and i dont either. i love it and i want to know how to cook at least the rice. so can you help me.
thankyou

Answer 1

Here is a recipe and two website links. I am Puerto Rican but I have lived on my own since I was 18 and I had to teach myself how to cook. These two websites have taught me sooo much and the directions are easy to follow. Plus the food is authentic and delicious!

http://www.ricanrecipes.com/

http://www.elboricua.com/recipes.html


1 lb. raw medium or long grain rice
1 15 oz. can gandules (pigeon peas)
2 1/2 tbsp. sofrito*
2 envelopes sazón seasoning with achiote
2 tbsp. Manzanilla olives
1 1/2 tsp. capers
1/2 cup vegetable oil
1 8 oz. can tomato sauce
1 envelope onion soup* (my secret)
16 oz. water

Directions
Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot.

Thoroughly wash rice and add to the other ingredients.

Pour water over the ingredients and stir well.
(Water should be about 1 inch above the ingredients).

Boil on medium high until all the water is absorbed.

Reduce heat to low and cover the pot with aluminum foil* and lid.

Cook for 35-40 minutes, depending on your stove.


Tips
If you use onion soup, it will give your rice a better flavor and there is no need to use salt.

Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.

Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.
(Another one of my secrets).

Answer 2

Yup.You can go the hard way by adding veggies and what not.But on a daily basis when I get home from work and I just wanna get dinner over and done with I do the following:
In a pot, put vegetable oil, when the oil is warm enough to fry, throw in some chopped onions and some minced garlic if you have(only about 1 teaspoon).
Keep heat on medium making sure you dorn burn the mixture. Wait about a minute, then throw in 1 1/2 to 2 cups of white uncooked (NOT parboiled) rice. I like Canilla brand. Also, I add about 1 tablespoon of table salt when I make 2 cups. Throw in enough cold water to cover the mound of rice and cook on medium heat. Keep an eye on the rice mixing often. Rice expands with water, so if the grains look or feel hard and the mound really hasn't risen, then add bits of water a time. When you see it's grown and it looks soft and fluffly, you're done. It sounds long but it's only becasue instructions are written out. It takes me about 25 minutes from chopping the onions to serving it on the table. good luck!!

Answer 3

There are several versions of Spanish rice......depending on where your husband comes from. The Mexican style rice I make is made with traditional long grain white rice (prepared for the amount of servings that work for you). Into the water I either put 2-3 tomato bullion cubes or a small can of tomato sauce, 1 TBSP of olive oil and a can of Veg-All mixed veggies. Make sure all ingredients are mixed into the water BEFORE adding the rice. Once the mixture comes to a boil, add the rice. Bring the rice/mixture back to a boil, then cover saucepan with a paper towel, add the lid, reduce to heat to low and simmer for 20mins.......DO NOT STIR OR REMOVE PAPER TOWEL/LID UNTIL 20 MINUTES. This method makes great moist flavorful rice that is not sticky or gummy. This is the recipe I used at the Mexican Restaurant I owned.

Answer 4

Easy Spanish Rice

This is so easy to make, you'll wonder how you ever made tacos without this savory side dish. You can also view each step of this recipe with this picture tutorial Step-By-Step Spanish Rice (if you follow the link :-) )

INGREDIENTS:
1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce*
3 cloves finely chopped garlic *
1/4 of a medium onion*
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)

PREPARATION:
In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

Answer 5

Mixed Shellfish Paella
serves 8
If you are making stock for this purpose from the chicken parts, throw in the shrimp shells for additional flavor.

1 frying chicken, about 3-1/2 pounds, or 2-1/2 pounds chicken parts
1/4 cup olive oil
1 medium onion, finely diced
4 cloves garlic, minced
2 teaspoons salt
Freshly ground pepper to taste
1 large red bell pepper, roasted, peeled, seeded, and diced
1/2 cup sliced green onions
1 pound squid, cleaned, sacs cut into rings
1/2 teaspoon (about 1/4 gram) saffron threads, or more to taste
1 pound medium or large raw shrimp, peeled and deveined
3 cups (1-1/2 pounds) short-grain rice (preferably Spanish or Italian)
6 cups warm chicken stock
1 pound live mussels, scrubbed and debearded, or 1-1/2 pounds small live clams
1 cup fresh or frozen peas
Divide the chicken into parts, then with a heavy cleaver, chop each breast half into 3 pieces, each leg into 4 pieces, and each wing in half. Remove the wing tips and reserve along with the back and neck for stock. The giblets can go in the stock or the paella as you like.

Combine the oil, onion, and garlic in a 12- to 14-inch cazuela or paella pan and place over low heat. When the onion begins to sizzle, increase the heat to medium. Add the chicken pieces a few at a time and cook until lightly browned, sprinkling them with a little of the salt and pepper as they cook. As they brown, move the chicken pieces to the outside of the pan to make room for more in the center.

When all the chicken has lost its raw color, add the squid, peppers, green onion, and the remaining salt, and crumble in the saffron. Stir in the rice, cooking for a minute or so to coat it with the oil. Add warm stock to within 1 inch of the rim of the pan (not all the stock may be needed). Arrange the shrimp over the top, and the mussels or clams in a ring around the outside, hinged side down. Cook at a lively simmer until the rice is just tender, about 20 minutes; scatter the peas over the top halfway through the cooking time. The paella may seem a little soupy when it first comes off the fire, but the rice will absorb the excess liquid in a few minutes.

Answer 6

Spanish Rice is just ordinary white rice with mixed veges in it, but u can make it fun by putting in zuccini strips or even put some curry in it, make it Indian Spanish Rice, (just a thought!)

Answer 7

chop onion, tomato and red bell pepper.
Add oil to a pan and sautee the vegetables, till the tomatoes start to release their jucies. Add rice. Add warm water and salt and let it cook, uncovered.
You can add peas, chopped string beans or finely diced potatoes when you add the water if you want to.

Answer 8

www.recipezaar.com has plenty of recipes for spanish rice. for FREE!