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 Recipe: Spanish Rice
This is a traditional, somewhat spicy Spanish side dish.
| Yield |
6 servings |
| Time |
30 minutes |
| Tools |
- large saucepan with cover
- wooden spoon
- small saucepan
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| Ingredients |
- 2 T olive oil
- 3 cloves garlic, minced
- 1 bell pepper, sliced or diced
- 1 medium onion, diced
- 1 t paprika
- ½ t pepper
- ¼ t crushed saffron
- 2 c white rice, uncooked and rinsed
- 3 c boiling water
- 3 ripe tomatoes, seeded and diced
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| Directions |
Sauté 1 garlic clove in 1 T oil for about 1 minute. Add bell pepper and cook for two minutes. Set aside. Heat 1 T olive oil over medium heat. Sauté remaining garlic and onion for 2 minutes. Add spices and stir well. Mix in the rice, then pour in water. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked. Remove from heat, place the cooked bell pepper and tomatoes on top of the rice. Cover and let sit for 5 minutes. Serve hot.
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| Notes |
This is essentially the same as my vegetarian paella dish, without the extra vegetables that make it a main course. You can leave out the bell pepper and/or tomatoes for an even simpler dish.
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