Careys Authentic Spanish Rice
by pdxbodyworx
This is a very good time tested mexican rice dish and again like other spanish dishes I have on here i was taught this recipe over 25 years ago and have always relied on it for all sorts of meals , events, get togethers etc.. and always recieve many compliments.
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INGREDIENTS
- 10 cup uncooked long grain rice
- 2 small Green bell pepper ; chopped small
- 2 small onion ; minced small
- 2 each tomato ; Diced
- 11/2 cup vegetable or canola oil ; Your preference really
- 18 cups Chicken stock (bullion)
- 3 8-oz can Tomato sauce/ puree ; may Adjust to your preference
- 1 teaspoons salt ; (If needed...to taste)
- 1 tablespoon Chili powder
- 2 tablespoons Fresh garlic ; peeled and minced
- 1 tablespoon Cumin
- 2 teaspoon Fresh Mex Oregano ; minced
- 2 tablespoons Fresh Cilantro ; minced
- 1 tablespoon Paprika
INSTRUCTIONS
1 In a large skillet, heat the oil over medium heat.
2 Add rinsed off rice and cook (about 5-10 minutes) stirring occasionally, until rice is almond shade in color ( dont Burn. Set aside
3. In seperate saute pan, add chopped Onion, Bell pepper, diced tomato and stir till they are just tender
4. add all ingredients and sautéed veggies in a blender and puree. Use about one cup of the chicken stock if needed..
5. Add chicken stock to rice and then add remaining ingredients and bring to a boil.
6 Reduce heat, cover and simmer for about 30 - 40 minutes.
7 Important!! Do not stir or play with rice this is what makes it gummy & sticky. 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.
NOTES
I can not say it enough to people.. do not stir rice or play with it, it will take care of itself.. when you do so , that is what causes your rice to become gooey or gummy, also using a par blanched rice is better as it has half the starch.. this will ensure you have a tasty wet and fluffy rice dish rather than heavy and starchy. You may also choose to add ceyanne or any other type of pepper to make it hotter if you choose.
CCheryl
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (114g) | ||
| Recipe Makes: 60 Servings | ||
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| Calories: 215 | ||
| Calories from Fat: 193 (90%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 21.5g | 29 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 13.4g | ||
| Polyunsanturated Fat 6g | ||
| Cholesterol 2.2mg | 1 % | |
| Sodium 107.3mg | 4 % | |
| Potassium 149.4mg | 4 % | |
| Total Carbohydrate 4.3g | 1 % | |
| Dietary Fiber 0.4g | 2 % | |
| Sugars, other 3.9g | ||
| Protein 2.1g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 215
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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