Pierre's Spanish Rice
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
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
- Heat Oil over med-high heat in a heavy pan or dutch oven.
- (Cast iron works best).
- Pour in Rice, Saute (stir fry) 'til it starts to turn translucent, 4-5 minute.
- Add Onions, Bell Peppers, Red Chilies, Cumin, and Garlic.
- Saute 'til Onions turn translucent.
- Add Tomatoes, several strands of Saffron, and Stock. Mix well.
- When it starts to boil reduce heat to low.
- Cover and let it simmer for 20 minute.
- NO PEEKING!
- After the full 20 minute uncover and check to see if all of the liquid has been absorbed.
- It wants to be moist but have no visible liquid.
- Serve.
- NOTE; This is a great one to play with.
- Try frying chopped Salt Pork instead of Olive Oil.
- If you use Bacon instead, the flavor is again different.
- Turn it into a 1 dish meal; at step#3 add Danish or Italian meat balls.(See my other recipes).
- Play with the heat; try adding chillies of various flavors and amounts. Add these at step # 3.
- The only limit is how far you want to go.
- Have fun!
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RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.