Rice Espagnol Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup rice(dry)
2 tbsp Better than Bouillon brand chicken base
1 cup Frozen sweet corn
10 mushrooms
1/2 red bell pepper
1/2 green red pepper
1/2 diced onion
1 tbsp. butter
2-3 cloves pressed garlic
1 14.5 oz can petite cut diced tomatoes
salt to taste
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Directions: |
Directions:1. Bring 2 cups of water to boil in a 3 qt. pot and add the chicken base. Add the rice and reduce the flame to a simmer and cover. Stirring occasionally, cook for approximately 20 minutes until the water is absorbed.
2. When the rice is done drain any excess liquid and place in a mixing bowl
3. Dice the onion, red pepper, green pepper and mushrooms into 1/4 inch sized pieces.
4. In a small fry pan, melt the butter over medium heat and add the pressed garlic, stir and then add the vegetables. Saute the vegetables until they are tender.
5. Take the sauteed vegetables and the liquid in the pan and add to the rice and mix through
6. Drain the diced tomatoes and add to the mixing bowl
7. Add the frozen corn to the mixing bowl. If the corn has built up ice crystals rinse before adding. Mix all the ingredients together.
8. Add salt to taste
Can be served hot or cold. |
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: Inspired by Paella, I originally created this dish to sell at the French Oven Bakery chain. My first recipe included saffron but the cost was prohibitive.Occasionally I have added shrimp or diced poached chicken and served this warm as a main course.
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