Recipe: Delicious My Spanish rice

My Spanish rice. 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 We actually have the Spanish rice and beans as main dish most of the time… Rice as a side dish is mostly plain or an even simpler recipe like the Jollof rice or the BBQ rice.

My family loves Spanish rice in this Grilled Stuffed Burrito recipe and it is a perfect Mexican side dish for tacos, enchiladas, and quesadillas. For the love of Mexican recipes. My children and I are big fans of Mexican food. You can cook My Spanish rice using 12 ingredients and 4 steps. Here is how you achieve it.

Ingredients of My Spanish rice

1. You need 1 of large green bell pepper diced.
2. Prepare 1 of medium onion diced fine.
3. You need 2 tbsp of paprika.
4. Prepare 1 tbsp of adobo seasoning.
5. Prepare 1/2 tbsp of cumin.
6. You need 3/4 tbsp of turmeric.
7. You need to taste of Salt and pepper.
8. Prepare 1 tbsp of Olive oil for sautéing.
9. Prepare 2 1/4 cups of rice.
10. Prepare 1 (32 ounce) of can crushed tomatoes.
11. Prepare 1 can of corn.
12. You need Around 3-4 cups of chicken stock (you can always add more towards the end if rice isn’t done).

Spanish rice is also known as Mexican rice and it is actually not a Spanish recipe at all. Spanish rice based dishes, like Paella, actually feature saffron and not tomato based rice. Tomato based rice is a Mexican way of cooking rice. My enchiladas always feel so empty without some Spanish Rice next to it.

My Spanish rice instructions

1. Sauté the onions and peppers and spices in olive oil. Add a smidge of chicken stock to deglaze if needed. Cook til tender.
2. 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..
3. Stir constantly so it won’t burn.taste seasoning once closer to being finished..
4. Turn off heat, Let it sit on burner for 10 min covered once done to keep soaking up any extra liquid. Enjoy!.

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!!! In a medium saucepan over medium heat, heat oil. Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish. 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.