9.9.12

SPANISH RICE

Spanish rice is a Mexican side dish or an ingredient in other dishes made from white rice, tomatoes, garlic, onions, etc. The name Spanish rice is only used in the US. Perhaps just like the Spanish flu that had nothing to do with Spain.* 

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
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.

*The Spanish Flu pandemic earned the name “because during WWI, wartime censors minimized early reports of illness and mortality” in combating nations “but the papers were free to report the epidemic’s effects in neutral Spain, which created a false impression of Spain as being especially hard hit.” And wouldn't you know the whole world was fooled.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!