Spanish rice is a style of rice prepared in South and Central America and the southwestern United States. It is usually designed as a side dish to go with other dishes, although it can also be used as a filling for burritos or as a layer in one-pot dishes prepared with Latin American inspiration. The “Spanish” in the name may seem a bit confusing, because this dish actually has nothing to do with Spain, and some people call it “Mexican rice” or simply arroz, the Spanish word for rice.
Preparation techniques for Spanish rice vary, but the result is usually a reddish rice with a slightly spicy, slightly smoky flavor. The rice grains may be slightly sticky, causing the rice to stick together, or the dish may be drier, allowing each grain to be picked up easily, depending on the region where the rice is made or where the cook learned to prepare it.
A blend of Spanish legacy and Mexican traditions
The preparation of Spanish rice generally begins with rinsing the rice and toasting it in oil, along with garlic and onion, until the rice begins to brown and becomes slightly translucent. The rice is then covered with chicken or vegetable broth and steamed until cooked through. Some cooks add tomatoes, chiles, cilantro, cumin and other seasonings to the rice to enhance the flavor and give it the reddish color that many people associate with Spanish rice.
Depending on how it is cooked, Spanish rice may develop a crust on the bottom, where the rice is in contact with the hot bottom of the pan. In some regions, this crispy, flavorful crust is highly prized, and people may remove the rice from the pan and then invert it to encourage the crust to fall off in one piece. Other people simply go all the way to the bottom when serving a spoonful of rice, to include a small piece of the caramelized crust.
Here are two delicious recipes with Spanish rice. You can choose Success® White Rice or Success® Brown Rice to make it even better! buy them here: successrice.com/recipes/spanish-rice/
Spanish Rice Recipe
- 75 lb (750 g) of rice.
- 10 oz (300 g) of pork meat.
- Two large chorizo sausages.
- Three cloves of garlic.
- Two tomatoes.
- 12 fl oz (300 ml) of meat broth.
- Olive oil.
- Pepper and salt to taste.
How to prepare
- Take a frying pan and start heating olive oil. There we will fry the chopped garlic together with all the pork meat.
- In a separate pot, we add the crushed tomatoes where we will also add all the meat broth and the rice. Add salt and pepper to taste.
- Let it boil and cook everything for about 20-25 minutes over low heat until the broth is completely consumed.
- Finally, it only remains to plate and add the big chorizo in small pieces and stir it all well so that it is well impregnated with the flavor of the ingredients used.
Spanish Rice with Chicken and Shrimp
This easy Spanish rice with chicken and shrimp gets its distinctive bright yellow color from saffron – it’s the recipe that will make your days brighter and tastier!
Prep time: 10 minutes.
Cooking time: 30 minutes.
- 1 cup Success® White Rice or Success® Brown Rice.
- 1 tablespoon of olive oil.
- ½ onion, chopped.
- 2 cloves garlic.
- 4 boneless, skinless chicken thighs cut into small pieces.
- ¼ cup of chopped cured Spanish chorizo sausage.
- 1 cup of shrimp.
- ¼ cup fresh flat-leaf parsley, chopped.
- ½ lemon juice only.
- 2 cups of chicken broth.
- 1 teaspoon of saffron threads a pinch.
- ¼ cup of frozen peas.
- salt to taste.
- Cook the chopped chorizo in olive oil over medium heat for 2 minutes until lightly browned and the oil is orange in color. Add chopped onion and cook for 5 minutes over low heat, then add chicken and a pinch of salt (do not add too much salt as the chorizo is salty and so is the chicken broth).
- Cook for 5 minutes until chicken is almost cooked, add chopped garlic and parsley and cook while stirring for 30 seconds.
- Then add rice and stir until rice is evenly coated with oil for about a minute, add chicken stock, saffron threads and lemon juice, stir to combine and bring to a boil, reduce heat, cover with a lid and cook for 15 minutes.
- Check if it’s ready. You may want to cook a few minutes longer if the rice is not cooked or uncover if there is still too much liquid.
- Add peas and stir lightly, then top with shrimp, cover and cook for 5 more minutes. By the end, the rice should completely absorb the liquid and the rice will be tender but not mushy.
- Taste and add more salt if needed. Serve with lemon slices.
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