Arroz al Horno is a similar dish that combines pork with blood sausage, chickpeas, and garlic. This is a standard main course in Spanish because it is tasty, inexpensive and easy to cook. This dish is spiced with garlic, saffron, smoked paprika, and turmeric. This classic dish contains browned chicken cooked with rice, onions, garlic, and tomatoes. This dish provides you with a different way to taste vegetables and legumes. It combines nutrition and taste together. Filled with protein, carbohydrate, vitamins, and minerals, this Spanish dish is great for the fall and winter seasons.
Unlike paella, this dish is not prepared by combining all the ingredients together in the same pan. Rather, all the ingredients are fried and cooked separately and then mixed together. Its intense flavor comes from the fish stock that is used to cook the rice. Traditionally, people would make a very intense fish broth for cooking the rice. These were only a handful of rice dishes from Spanish cuisine, and there are a lot more to the list.
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This was my first try with Spanish rice. Thanks for giving the recipe a try and for your feedback. But it was perfect! Thank you! See More Comments.
Friend's Email Address. Your Name. Your Email Address. Send Email. Skip to content Subscribe My Favorites. Spanish Rice Recipe. Save Recipe Rate Pin Print. Restaurant-Style Spanish Rice aka Mexican Rice , that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree. Course Side Dish. Cuisine Mexican. Prep Time 5 minutes. Cook Time 40 minutes. Total Time 45 minutes. Servings 8. Calories 90 kcal.
Author Lil' Luna. Heat oil in large frying pan on medium heat. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan. Stir and cover pan. Yields: 6 servings. Prep Time: 0 hours 10 mins. Total Time: 0 hours 50 mins. Kosher salt. Freshly ground black pepper. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes. Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer.
Cover with a lid and cook until all liquid is absorbed, 15 to 18 minutes. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Season to taste with salt and pepper, top with cilantro, and serve immediately.
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