Well, until recently, that is. I was determined to either replicate Near East's mix or top it. When done right, Spanish rice is extremely flavorful and I often cannot stop myself from several more helpings. So, I set out to do it - but the challenge to myself was, I would not look at the ingredients or any other recipes for Spanish rice for this. This time, I was on my own.
You'll notice there aren't any particularly authentic Spanish ingredients (such as adobo, sofrito, etc.). That's mainly because I don't have them in my kitchen. But also, I was curious to see how close I could come with only basic kitchen supplies.
In the end, this rice does taste different from the Near East version - but I still think it's a great homemade version of Spanish rice, and it was definitely a delicious challenger to the classic standard. As expected, I could not keep myself from having several servings.
A homemade variation on the classically boxed dish
Spanish Rice
2 cups white basmati rice
1 can diced tomatoes
1/2 can corn kernels, drained
3 tsp smoky Worcestershire sauce
1-2 tbsp paprika
1 tbsp onion powder
1-2 tsp garlic powder
2 tsp chili powder
2 tsp dried parsley
2 tsp cumin
2 heavy pinches salt
Pepper to taste
2 cups water
1-2 tbsp. oil for sauteing.
1. Pour oil into a pot and coat the rice with it. Saute the rice for a couple of minutes.
2. Add tomatoes and corn to pot and cook for 5 minutes.
3. Add spices, Worcestershire sauce, salt and pepper, and mix thoroughly till well coated. Add water, and bring to boil. Cover and simmer for 20 min.
Serves 6-8. Unless you are serving me. Then it probably serves 2 or 3.
Spanish Rice
2 cups white basmati rice
1 can diced tomatoes
1/2 can corn kernels, drained
3 tsp smoky Worcestershire sauce
1-2 tbsp paprika
1 tbsp onion powder
1-2 tsp garlic powder
2 tsp chili powder
2 tsp dried parsley
2 tsp cumin
2 heavy pinches salt
Pepper to taste
2 cups water
1-2 tbsp. oil for sauteing.
1. Pour oil into a pot and coat the rice with it. Saute the rice for a couple of minutes.
2. Add tomatoes and corn to pot and cook for 5 minutes.
3. Add spices, Worcestershire sauce, salt and pepper, and mix thoroughly till well coated. Add water, and bring to boil. Cover and simmer for 20 min.
Serves 6-8. Unless you are serving me. Then it probably serves 2 or 3.
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