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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 6 |
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After 40 years of stealing spanish rice recipes this is what I have come up with to date. Watch for future development. Ingredients:
2 tablespoons olive oil |
1 1/2 cups basmati rice |
2 onions, finely chopped |
1/2 red bell pepper, finely chopped |
1/2 yellow bell pepper, finely chopped |
1/2 green bell pepper, finely chopped |
2 garlic cloves, minced |
1/4 teaspoon red chili pepper flakes (crushed) |
1 teaspoon cumin, freshly ground |
1 (15 ounce) can roma tomatoes, with juice (crushed) |
2 -3 saffron strands |
2 cups chicken stock |
Directions:
1. Heat Oil over med-high heat in a heavy pan or dutch oven.
2. (Cast iron works best).
3. Pour in Rice, Saute (stir fry) 'til it starts to turn translucent, 4-5 minute.
4. Add Onions, Bell Peppers, Red Chilies, Cumin, and Garlic.
5. Saute 'til Onions turn translucent.
6. Add Tomatoes, several strands of Saffron, and Stock. Mix well.
7. When it starts to boil reduce heat to low.
8. Cover and let it simmer for 20 minute.
9. NO PEEKING!
10. After the full 20 minute uncover and check to see if all of the liquid has been absorbed.
11. It wants to be moist but have no visible liquid.
12. Serve.
13. NOTE; This is a great one to play with.
14. Try frying chopped Salt Pork instead of Olive Oil.
15. If you use Bacon instead, the flavor is again different.
16. Turn it into a 1 dish meal; at step#3 add Danish or Italian meat balls.(See my other recipes).
17. Play with the heat; try adding chillies of various flavors and amounts. Add these at step # 3.
18. The only limit is how far you want to go.
19. Have fun!
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