Video:How to Make Fool-Proof Spanish Ricewith John Mitzewich
Spanish rice is a delicious and colorful side dish that's pretty easy to make, but you'll yield much better results if know a couple key tricks. Try this Spanish rice recipe with foolproof techniques.See Transcript
Transcript:How to Make Fool-Proof Spanish Rice
Hi, I'm Chef John Mitzewich for About.com. Today I'm going to show you how to make Spanish rice. This delicious side dish is so easy, if you know a couple tricks. So, I'm going to show you a couple techniques so this comes out really, really nice.
Spanish Rice Vegetables
Here're our vegetables, our aromatics:
- 1/3 cup diced jalapenos - if you don't like spicy, you can use bell pepper
- 1/3 cup diced green onions - just the light parts
- 1 clove garlic, crushed
Cook the Spanish Rice
In a saucepan, one with a tight-fitting lid, melt 1 tbsp of butter, and add 2 cups of white, long-grain rice. One the tricks with Spanish rice is coating the rice with butter or oil. I'm going to add my peppers, onions, and garlic. We're going to sauté that on low heat for 2 minutes. I just want to coat the grains of rice with the butter. This is going to help the rice to stay separate when it cooks. One of the problems with Spanish rice is that it gets too sticky and gummy.
Spanish Rice Spices
Now, we're going to add the spices:
- 1 tsp paprika
- 1/2 tsp chipotle or cayenne, this is optional, but I like it spicy
- 1 tsp cumin, which I think is very nice, but also optional
- 1/2 tsp of salt - my stock is seasoned so I only need a little, but you can adjust this later
Stir in the spice, and then we're going to add the liquid. You should, for this much rice, add 3 cups of liquid according to the package, but we're not going to. Another problem with Spanish rice recipes is they call for too much liquid - they don't account for the vegetables.
Add Stock and Tomato to the Rice
So add 2 1/4 cups of chicken stock, and 1/2 cup of tomato sauce. If you want vegetarian you can use water or veggie stock. Turn the heat to med-high and bring to a simmer. Then turn down to low, cover it, and cook for 20 minutes.
Fluff the Spanish Rice
After the 20 minutes, set the timer for 9 minutes, and turn off the heat. Let it sit covered for 9 minutes - don't peek! After 9 minutes, very important step, fluffing it with a fork. We're going to break up the kennels - see how it's kind of sticky, but still separate? You want it sticky enough to hold on a fork, but still be separate and not all stuck together. That's the perfect texture for Spanish rice.
Serve the Spanish Rice
We're going to garnish with green onions we have leftover from the bottoms we chopped. And, that is Spanish rice. The keys are; coating the rice with butter or oil, making sure you don't put too much liquid, and fluffing it with a fork after it rests - very key.
This is such a delicious side dish. It's one of those things that you make and then ask yourself why you don't make it more often. Why not? Por que no? Anyway, I hope you give it a try. Enjoy!