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Spanish Rice?
Very informative. Thanks.
-Wei
kalanamak > wrote in message >...
> jmcquown wrote:
> >
> > Anyone got a good recipe for this? Rice, diced tomatoes, stock, diced bell
> > peppers (red or green)... what spices? Any suggestions would be
> > appreciated.
> >
> > Jill
>
> I learned this from a Mexican gentleman. He used long grain brown rice,
> carolina (I use that or the Lundberg brown basmati). Put plenty of olive
> oil in a cast iron skillet over low-med and stir until most of the
> grains has "changed"...it is almost like they have popped alittle. Then
> add the juice from canned whole plum tomatoes. Add fine diced onion (not
> the sweet kind...the strong kind) and some garlic, then some diced bell
> pepper. When this has wilted, add the canned tomatoes, enough water to
> cook the rice, some oregano (I use Mexican), salt and pepper, and a bit
> of hot pepper flakes if you desire. If it seems too "thin" towards the
> end, add a little marinara spag sauce. I add plenty of chopped Ital.
> parsley the last ten minutes of cooking. Cook over very low, covered.
> The cast iron really helps it keep from scorching.
> I take this to potlucks, as it reheats well, and people often take
> seconds.
> One can grate a little very sharp cheddar or pepper jack over the
> individual servings.
> blacksalt
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