This is probably what I am liking about this blog so far. I'm learning as I go and feeling my way through the process. There don't seem to be many hard and fast rules. I'm sure I'll make some mistakes. One so far was thinking that I could do this rolling dinner post in a 3 part series.
Try as I may, the posts just become too long if I include the Spanish Rice recipe with a second recipe. So this is part 2 1/2 of my 3 part series. ;)
As I mentioned last time, I've sought out recipes to cook from scratch what I had previously made from a box. This recipe is also adapted from Simply Recipes. Feel your way through the recipe. If there is a spice that you'd like to include, toss it in with the liquid and tell me about it.
Spanish Rice:
Adapted from Simply Recipes
Total cooking time: 30 minutes
Active cooking time: 10 minutes
Servings: 6 - 8
Ingredients:
2 Tablespoons olive oil
1 Cup White Rice
1/2 White or sweet onion - diced
1 Clove of garlic - minced
2 Cups Chicken Broth
1 Pinch of oregano
1 tsp cumin
1 large pinch of salt (non-iodized or Kosher)
1/2 can diced tomatoes (no salt added) or 1 cup diced fresh tomatoes
Tools:
1 medium saute` pan and lid
1 small sauce pan
1 spatula
1 knife
1 cutting board
Method:
In medium saute` pan heat oil over medium to medium-high heat. Add rice, stirring occasionally until it is slightly toasted.
Add the diced onion and garlic and stir occasionally until soft.
Meanwhile in a small sauce pan bring chicken stock, oregano, cumin, salt, and 1/2 diced tomatoes to a boil.
Pour the broth mix into the rice mix slowly, being careful not to splash yourself with the mixture. It should boil immediately.
Turn down the burner to low, maintaining a simmer and cover. It should take approximately 20 minutes, or until rice is tender.
Note: I have made this recipe with brown rice too. It is very good, but you have to adjust the liquid amount for the type of rice you use.
We will be using the left overs for the Tortilla Soup!
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