Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, my spanish rice. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. —Joan Hallford, North Richland Hills, Texas Oh also, I happened to have a small bag of frozen mixed vegetables that I decided to cook, drain, then throw into my Spanish rice creating the most perfect finaltouch!!!
My Spanish rice is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. My Spanish rice is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have my spanish rice using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make My Spanish rice:
- Prepare 1 large green bell pepper diced
- Get 1 medium onion diced fine
- Take 2 tbsp paprika
- Prepare 1 tbsp adobo seasoning
- Make ready 1/2 tbsp cumin
- Prepare 3/4 tbsp turmeric
- Take to taste Salt and pepper
- Take 1 tbsp Olive oil for sautéing
- Prepare 2 1/4 cups rice
- Prepare 1 (32 ounce) can crushed tomatoes
- Get 1 can corn
- Prepare Around 3-4 cups chicken stock (you can always add more towards the end if rice isn’t done)
Learn how to make Spanish Rice. This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato (in the form of tomato sauce), onion, garlic, and of course, rice. So finally, I found one of my Hispanic friends who can cook Spanish rice and asked for the recipe. When you have children who love Spanish rice you learn not to put yucky stuff in it.
Steps to make My Spanish rice:
- Sauté the onions and peppers and spices in olive oil. Add a smidge of chicken stock to deglaze if needed. Cook til tender
- Add stock and crushed tomatoes and bring to a simmer. Add rice for full 20-22 min and simmer on LOW to get rice to be fully cooked and fluffy.
- Stir constantly so it won’t burn.taste seasoning once closer to being finished.
- Turn off heat, Let it sit on burner for 10 min covered once done to keep soaking up any extra liquid. Enjoy!
Yucky stuff being onions, tomato, celery, garlic, peas, carrots. My go-to, fail proof secret ingredient is Knorr tomato bouillon with chicken flavor, the powdered one, not cubes. My recipe: Good ole fashion extra long grain rice. Many cuisines the world over celebrate crispy rice: in Korean cooking, nurungji is the word for scorched or roasted rice; socarrat is the crispy base of Spanish paella; tahdig is the golden crust. I LOVE Spanish Rice (aka MexicanRice)!
So that is going to wrap it up with this special food my spanish rice recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
