Wednesday, November 13, 2013

Spanish Rice

This Spanish Rice recipe uses a Sofrito sauce made from onions, red and green bell peppers, Serrano peppers, and of course turmeric.  I used Bomba rice to give it the classic paella rice texture and flavor.  Calasparra rice or Valenciana rice can also be substituted for Bomba rice but the liquid ratio to rice is less (about 2-1).

Spanish rice makes a great side dish to almost any meal.  I especially like this rice served with Spanish Chicken Adobo with Chocolate or Pollo Al Ajillo.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes


2 Tablespoons Olive Oil
1 Yellow Onion choppped
2 Garlic Cloves minced
1/4 Green Bell Pepper minced
1/4 Red Bell Pepper minced
1 Serrano Pepper chopped
1 Teaspoon Turmeric
5 Cups Chicken Broth
1.5 Cups Bomba Rice
Salt & Freshly Ground Pepper

In a 10 inch to 12 inch skillet, heat the olive oil over high heat.  When the oil is shimmering hot, add the onions and sauté until soft and transparent (about 4 minutes).  Add the garlic cloves, green & red bell peppers and Serrano peppers to the skillet and sauté for another minute.  Stir in the turmeric until well combined and fragrant.  Pour in a half-cup of water, lower the heat to a very slow simmer, cover the skillet with a slight crack to allow steam to escape and let simmer for 15 minutes.

While the onions and peppers simmer, pour the 5 cups of chicken broth into a deep sauce pan and bring to a boil.  Reduce the heat to low to keep it warm and keep it close to the simmering onions and pepper mix.

Add the rice to the simmering onions and pepper mix and stir in 1 cup of the warm chicken broth. Continue to slowly and carefully stir the rice as cooks.  As the chicken broth is absorbed add another cup of broth and stir.  Repeat this process until the rice is al dente, moist and fully cooked (usually takes 4-5 cups of broth).   Serve hot.

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