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#1
04-08-2008, 02:49 PM
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Spanish Rice
It sounds generic, so if you want, we'll call it Gamma's rice. In any case, this is easy to make and goes great with all Mexican foods plus steaks, eggs, other dishes. My aunt showed me how to make this and I got it down pat. I love it.
Gamma's Spanish Rice - serves about 3 to 4 Ingredients: 1 cup of long grain rice 2 cups of water Ollive Oil 1 table spoon of chicken broth powder aka Boullion (i.e. http://www.foodlocker.com/48001711044.html) any local market or Walmart will have this 1/2 table spoon of tomato broth powder aka Boullion (i.e. http://foodlocker.stores.yahoo.net/48001711129.html) any local market or Walmart should have this. 1 yellow chile aka guerito (i.e. http://www.mexgrocer.com/1271.html) 1/3 cup to 1 cup of frozen peas and carrots (this is depending on your liking) 1 tablespoon of cilantro (optional) 2 table spoons of butter/margarine (optional) First get a cooking pot, preferably with a glass top and fill the pot with 2 cups of water. Set to boil and cover. Second, while the water warms, get a pan, pour some olive oil and set the pan on medium high. Let it warm up for a minute or two. Get your 1 cup of rice and pour into the pan. You want to brown the rice a little. Don't burn it. Just fluff the rice over and over in the pan so it changes color from white to a mellow brown. When it changes color, turn off the heat and let it sit. By now you're water should be just about boiling. Get your table spoon of chicken powder and insert into the water. Follow it with your tomato powder. Make sure the water finishes its boil. Now that the water is nice and boiled, toss in the rice, toss in that 1 guerito chile, toss in the cilantro, toss in the peas and carrots. [for future reference, later on you can totally improvise what you want to throw in the rice, e.g. shredded chicken, sausage, raisins, etc etc. you decide] set the temperature to LOW, set your timer for 20 minutes and go make the salad or get your cuts of meat out to prepare. after 15 minutes, check on your rice. open it up, fluff it some. stir it around, and then close it up. after 20 minutes have passed, for further moisture and taste, my aunt would add 2 tablespoons of butter or margarine. I just used that "I can't believe it's not butter" stuff and it worked too. Stir it in and make sure it dissolves. Get your meats and salads ready, because your rice is done. Should be very very yummy. My wife went for seconds and then took some to work for lunch.
__________________
"There is no instance of a country having benefited from prolonged warfare." - Sun Tzu, the Art of War 
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#2
08-04-2008, 12:22 AM
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-bump-
make this, you won't regret it. and definitely add the cilantro.
__________________
"There is no instance of a country having benefited from prolonged warfare." - Sun Tzu, the Art of War
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