I guess this is what happens when your parents grew up in the great depression: I got mad about paying $1.00 for a box of pre-seasoned rice! Yes, that's ridiculous, and yeah, really, I can spring for the dollar, but it just seemed silly when I can get a giant bag of plain rice for a couple bucks. So, I spent some time experimenting, to make the perfect rice. After a few clunkers, here's how I finally came up with a winner. I know the Bitog crew is a thrifty lot, so I figured I'd post this here.
Ingredients:
-2 cups water
-1 cup long grain white rice
-2 tbsp olive oil
-1 tbsp butter
-1 med size tomato, diced
-1 tsp red cayenne pepper powder (1/2 if you don't like spicy)
-1 tsp chili power
-1 tsp red paprika
-2 tsp sea salt
-1/2 red or yellow pepper
-1/4 small onion, diced
Instructions:
-cut pepper in half, remove seeds and cook in a saute pan under HIGH heat w/tsp of olive oil, cook until it turns black in spots, remove and let cool. dice into small pieces
-add remaining olive oil, butter rice and all spices to a wide, shallow sauce pan, cook under med/high heat coating rice, cook for 2-3 minutes until rice is coated and starts to turn color a little
-add onion, peppers and tomatoes, stir for 30 seconds then add water
-bring water to a full boil, then reduce heat to simmer, cover and let cook for 25 minutes.
-turn off heat, fluff with spatula and let sit for 10 minutes
-cover with some black beans, grilled chicken and some cheese and enjoy the best Spanish rice ever made!
Ingredients:
-2 cups water
-1 cup long grain white rice
-2 tbsp olive oil
-1 tbsp butter
-1 med size tomato, diced
-1 tsp red cayenne pepper powder (1/2 if you don't like spicy)
-1 tsp chili power
-1 tsp red paprika
-2 tsp sea salt
-1/2 red or yellow pepper
-1/4 small onion, diced
Instructions:
-cut pepper in half, remove seeds and cook in a saute pan under HIGH heat w/tsp of olive oil, cook until it turns black in spots, remove and let cool. dice into small pieces
-add remaining olive oil, butter rice and all spices to a wide, shallow sauce pan, cook under med/high heat coating rice, cook for 2-3 minutes until rice is coated and starts to turn color a little
-add onion, peppers and tomatoes, stir for 30 seconds then add water
-bring water to a full boil, then reduce heat to simmer, cover and let cook for 25 minutes.
-turn off heat, fluff with spatula and let sit for 10 minutes
-cover with some black beans, grilled chicken and some cheese and enjoy the best Spanish rice ever made!
