May 18, 2010

Spanish Rice

Here is the recipe for spanish rice, which I paired with the tuna steaks with peanut chile salsa:

1 c. brown rice
2 t. olive oil
2 t. tomato paste
2 c. chicken or vegetable stock
1 medium spanish onion, diced
1 clove garlic, diced
1 t. dried oregano
1 t. cumin
1 t. red pepper flakes
1 t. chile powder
salt to taste
dash of hot sauce, optional

In a medium saucepan, heat 2 t. olive oil over medium heat until it shimmers. Add diced onion and saute, stirring occasionally, until just golden brown (approx. 6 minutes). Add the brown rice and stir for approx. 1 minute, then add the garlic and stir for another minute, or until the rice is lightly toasted and gives off a nutty aroma. Take care not to burn the rice, turn down your heat if you need to. Next, add the tomato paste and stir to coat the rice. Pour in the chicken stock and bring to a boil, then reduce to a simmer. Simmer for 30-35 minutes or until the rice is just tender. Add oregano, cumin, red pepper, and chile powder. Stir to combine, salt to taste, and add a dash of hot sauce for flavor and heat.

Serve with fish or enchiladas.

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