Careys Authentic Spanish Rice
This is a time tested mexican rice that is very good, and can be relied on for all sorts of meals, events, get togethers, etc.
This is a time tested mexican rice that is very good, and can be relied on for all sorts of meals, events, get togethers, etc.
- 1 tablespoon chili powder
- 1 tablespoon paprika
- 2 tablespoons fresh cilantro minced
- 1 tablespoon cumin
- 10 cup uncooked rice
- 2 small green bell pepper chopped
- 2 small onion minced small
- 1 each tomato diced
- 1 cup vegetable oil (i used olive oil)
- 18 cups chicken stock (bullion)
- 3 8-oz can tomato sauce/ puree may adjust to your preference
- 1 teaspoons salt (if needed...to taste)
- 2 tablespoons fresh garlic peeled and minced
- 2 teaspoon fresh oregano minced
- Carbohydrate 33.9359090004689 g
- Cholesterol 2.16 mg
- Fat 3.91099400013754 g
- Fiber 1.57670832142742 g
- Protein 4.59955383346315 g
- Saturated Fat 0.504291766685972 g
- Serving Size 1 1 Serving (131g)
- Sodium 108.427600002554 mg
- Sugar 32.3592006790415 g
- Trans Fat 0.146268683351397 g
- Calories 192 calories
Step-by-step
- In a large skillet, heat the oil over medium heat.
- Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is almond shade in color ( dont Burn)
- Add 1 each Onion and Bell pepper and tomato diced to rice and stir till they are just tender
- add all ingredients except chicken stock in a blender and puree..
- Add chicken stock to rice and then add remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer for about 30 - 40 minutes.
- Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself. at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.
Vegetable oil does the heavy lifting in this preparation, providing the necessary medium to fry raw starch until every grain turns an even almond shade. Achieving this toasted state requires constant vigilance over medium heat for five to ten minutes, ensuring the grains develop a nutty foundation before liquids are introduced. When adjusting quantities for smaller gatherings, maintain the precise ratio of fat to grain so the starches fry rather than steam.
Adapting for Dietary Restrictions
Swapping chicken stock for a rich mushroom or vegetable bouillon easily converts this side dish into a fully vegetarian offering without sacrificing depth. Aromatics like minced garlic and fresh oregano should be thoroughly pureed with the tomato sauce to distribute their volatile oils evenly through the simmering liquid.Controlling Texture and Consistency
Covering the skillet and resisting the urge to agitate the grains prevents the starches from breaking down into a gummy paste. Simmer the mixture gently for thirty to forty minutes until the liquid is fully absorbed, verifying doneness by testing a single grain from the center of the pan for tender resistance.
