Spanish rice is a traditional, somewhat spicy side dish found throughout Latin America.
Yield: 6 servings
Time: 30 minutes
Tools
- large saucepan with cover
- wooden spoon
Ingredients
- 2 T sesame or olive oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced or diced
- 1 medium onion, diced
- 2 c white rice, uncooked
- 1 t paprika
- ½ t salt
- ½ t pepper
- ¼ t crushed saffron
- 3 c boiling water
- 2 medium ripe tomatoes, diced
Directions
Heat 1 T oil and sauté a clove garlic for about a minute. Add bell pepper and cook for two minutes until slightly softened. Set aside.
Heat the rest of the oil and sauté the other 2 cloves of garlic and onion for 2 minutes. Stir in rice and toast, stirring frequently, for 3-5 minutes, until it smells nutty.
Add spices, water, and half of the diced tomato. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.
Remove from heat and place the cooked bell pepper and remaining tomato on top of the rice. Cover and let sit for 5 minutes.
Serve hot.
Notes
You can leave off the bell pepper and tomato garnish for a simpler dish, such as when making cabbage rolls.
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