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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Spanish Rice Recipe

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This recipe for Spanish Rice is from Calvary Chapel Myrtle Beach Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups Basmati rice
4 tablespoons extra virgin olive oil
1 level teaspoon sea salt
1 heaping teaspoon ground cumin
¼ cup onion, minced
4-6 cloves fresh garlic, minced
4 cups good chicken stock
6 ounces tomato paste
¾ cup petite green peas, frozen
Directions:
Directions:
Soak rice for at least 20 minutes, rinsing under cold running water a total of 4 times, then with rice in a hand strainer, shake to dry some, over a kitchen towel or paper towels. In a cast iron skillet over medium high heat, sauté rice in hot olive oil, stirring to brown, don’t burn. Pour browned rice from cast iron skillet, into a large heavy skillet with lid; add salt, cumin, onion, garlic, chicken stock, and tomato paste, stir with whisk to combine. Bring to a boil over medium high heat. Once it comes to a boil, lower heat to medium and continue to cook for 15 minutes to cook the onion and garlic. After the rice boils for the 15 minutes, lower heat to low, cover with heavy lid and cook another 5 minutes.

Remove from heat and check to see if rice is done. If not done, return to heat and simmer (with lid) for another 5 minutes. Once rice is done, remove the lid, fluff rice with fork and add the peas just on top, then cover with the lid and let the hot rice steam the peas for about 10 minutes so they cook but don’t lose their color.

 

 

 

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