Wednesday, October 31, 2007
Although the style of this dish is much like Paella, the saffron flavor is not as strong and it usually does not contain any meat or seafood. Spanish Rice is great with black beans and eggs for a weekend breakfast.
1 large onion, chopped
1 red pepper, chopped
1 green pepper, chopped
5 cloves garlic, chopped
1/4 cup good olive oil
2 tbsp paprika (sweet, not hot)
2 tbsp chili powder (mild)
A pinch of saffron threads
3 cups rice
6 cups chicken stock
1. In a large skillet or flameproof casserole, heat oil and add onion, peppers and garlic. Cook over medium high heat until onions are translucent but not brown.
2. Add spices and then add rice to coat with the oil/vegetable mixture. Cook for 2 minutes.
3. Add stock and bring mixture to a boil. Lower heat and simmer for 20 minutes or until all liquid is absorbed.
Serving: This rice goes well with hand-made tortillas, black beans and other Central American food.