Spanish Rice
Traditional pot rice with a no stir method using spring veggies, canned or overripe tomatoes with juice, onions and garlic. This makes the perfect accompaniment to any hispanic or latin american dish.
Equipment
- heavy bottom soup pot with lid
Ingredients
- 1½ cups long grain rice or try oat groats with increased time and water ratio
- ¼ cup oil or ghee
- 1½ cups english peas washed and shucked, or snap peas 1" pieces
- 1½ cups carrots medium diced ½"
- 2 cups yellow onion medium diced ½"
- 3 cloves garlic rough chopped
- 16 oz diced tomatoes with juice canned or overripe fresh tomatoes
- 2 cups vegetable or chicken stock low sodium and/or homemade
- 1 Tbsp salt
Instructions
- Heat a pot at least 4 quarts to medium heat on the stove top. Add oil or ghee and rice. Toast rice until opaque and a toasty smell appears, not browned. Stirring frequently.
- Add in Carrots and sweat. Add onions and garlic and sweat until translucent. Fold in peas and tomatoes until juice cooks down slightly from tomatoes.
- Add in stock and bring back up to a boil and reduce to a simmer. Season with salt, stir, cover, and leave to cook for approximately 22 minutes on low heat.
- This is best done with a glass lidded pot if you are impatient, do not lift the lid to check the doneness until close to done. Every time the lid is lifted, liquid that should be absorbed into the rice is evaporated.
- Check for doneness and fluff rice. Adjust seasoning if need be. Serve with tacos, steak, burritos or any of your other south of the border favorites.