Total Time
1hr 20mins
Prep 40 mins
Cook 40 mins

After 40 years of stealing spanish rice recipes this is what I have come up with to date. "Watch for future development."

Ingredients Nutrition

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!
Most Helpful

5 5

Loved it to the core! The only substitute I made was of substituting the chicken stock with Maggi vegetable stock with onions(I had to substitute because I'm a vegetarian). This rice has great presentation and taste! Thank you for sharing and for a great side dish to our lunch!