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Spanish rice should not be slushy; ideally the juice from the fresh tomatoes and the stock should have been absorbed by the rice grains. The key to cooking Spanish rice is attention and treating the softening rice grains with a gentle hand. Spanish rice is not really American or Mexican, read a little bit of history on Spanish rice here.

1 cup good quality rice, I use Basmati
2 Tbsp light vegetable oil, I use grape seed oil
1 onion, finely chopped
1 red pepper, diced
2 medium large tomatoes, peeled and chopped
1-1/2 cups chicken or pork stock
salt and pepper to taste
3 cloves of garlic, minced
3 sprigs of fresh parsley, coarsely chopped

• Add the oil to a deep skillet and place over medium low heat.
• Pour in the rice and pan fry it, continually stirring until the grains are beginning to get a lightly toasted light brown colour. Make sure not to char any of the rice grains.
• Add the onion and the green pepper and the tomatoes and sauté for 2 minutes.
• Add 1 cup of chicken stock, cover and sauté over low heat for 3-4 minutes.
• Uncover and bit by bit add more stock as needed.
• Season with salt and pepper and add the minced garlic and the chopped parsley.
• Gently stir to combine.
• Avoid stirring the rice from here on, shake the skillet instead.
• When the stock is absorbed by the rice, cover and remove from heat.
• Let it rest for a few minutes and then gently fluff it up with a fork and serve.



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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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