Tasty Spanish Rice Free Dating, Singles and Personals

Tasty Spanish Rice Posted: 2/10/2008 11:49:27 PM
I like the green rice a lot lot more. But here's both recipes. Arroz a la Mexicana Makes 6 servings * 1 1/2 cups long grain rice * 1 cup finely chopped, unpeeled tomatoes * 2 tablespoons finely chopped white onion * 1 clove garlic, peeled, chopped * 1/4 cup vegetable oil, melted chicken fat or melted lard * 3 1/2 cups light chicken broth * 1/2 cup fresh peas or diced zucchini * Salt, to taste Put rice in bowl and cover with very hot water. Stir and leave to soak for about 10 minutes. Drain, rinse with cold water and drain again. Put tomatoes, onion and garlic in blender and blend until smooth. Set aside. Heat oil in heavy pan. Give rice a final shake and stir into the fat. Fry over fairly high heat until it begins to turn a light-golden color. Strain off any excess oil, stir in tomato purée and fry, scraping bottom of dish to prevent sticking, until purée has been absorbed, about 8 minutes. Stir in broth and vegetables, add salt to taste, and cook over fairly high heat, uncovered, until all broth has been absorbed and air holes appear in the surface. Cover with lid and continue cooking over very low heat for about 5 minutes longer. Remove from heat; set aside in a warm place for rice to absorb more moisture, about 15 minutes. Dig gently to the bottom; test a grain of rice. If it is still damp, cook a few minutes longer. If top grains are not quite soft, sprinkle with a little hot broth, cover and cook a few minutes longer. Before serving, turn rice over carefully from the bottom so that the flavored juices will be distributed evenly. Source: "The Art of Mexican Cooking" by Diana Kennedy --------- This authentic Mexican recipe is from Diana Kennedy's book My Mexico. Kennedy is, of course, the doyenne of Mexican cooking. 1 cup long-grain rice, not precooked or converted 1/4 cup (63 ml) safflower oil 1 slice white onion, roughly chopped 3 garlic cloves, roughly chopped 4 jalapeño chiles 4 tomates verdes (tomatillos) 1-1/4 cups (323ml) water Salt to taste 1/2 cup (125 ml) peas or chopped green beans 2 sprigs cilantro 2 tablespoons fresh lime juice METHOD Cover the rice with hot water and leave to soak for about 10 minutes (see note). Heat the oil in a skillet. Drain the rice and rinse in a heavy, deep pot, shake the rice once more to get rid of any extra water, and stir into the heated oil. Fry the rice for about 5 minutes or until it is just beginning to change color or "dances in the pan," then add the onion and 1 clove of garlic. Fry for a few minutes more, taking care not to let the onion and garlic burn. Puree the chiles, tomates verdes, and 2 cloves of garlic with 1/4 cup (63 ml) of the water in a blender. Stir into the fried rice and fry for a few minutes more or until the mixture is almost dry. Add the remaining water, salt, peas, and cilantro and cook over medium heat until all the liquid has been absorbed and the rice is not mushy - about 15 minutes. Just before the end of the cooking time stir the lime juice into the rice, cover the pot, and continue cooking over very low heat until the rice has puffed up, about 10 minutes. Remove from the heat and set aside for about 15 minutes before serving t allow the rice to absorb any remaining liquid and become fluffy. Serves: 6

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