Frying Rice IS a Good Thing

February 1, 2011

Alfredo making it look easy

What is up everybody? This is Wheat bread here and I have decided to talk to you guys about what we did this week in our cooking class. I figured out that enchiladas aren’t as hard as I had once thought, but the most important thing I did this week was expand my repertoire of rice recipes. I am almost a master of three kinds White, Instant and Spanish.  With Spanish probably my favorite of them all, Spanish rice! YUM!

The way we prepared it was insane, who would think to fry the rice in a skillet before boiling? Not me. Also why would you make the white rice brown? I still don’t understand but it tastes great all ways possible including burnt, moist, hot, cold it’s all good just a little different.  This lead me to think how did somebody come up with this bizarre way of making rice but then i thought how do people think of anything and from there i gave up and decided that the rice we made was better than any I have had at a Mexican restaurant, well almost.

Look at that rice browning!!!

Now for the Recipe:

Spanish Rice

Recipe by: Simply Recipes

Yields: about 2 to 3 servings

Ingredients:

1 tablespoons olive oil (can use up to 1/4 cup)

1/4 onion, chopped fine

1/2 garlic clove, minced

1 cup of medium or long-grain white rice

1.5 cups* chicken stock (or vegetable stock if vegetarian)

1.5 heaping teaspoons tomato paste

Pinch of oregano

1/2 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

Directions:

In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

P.S. I did some math in my head and decided that 1.5 heaping teaspoons of tomato paste is the same as 2 teaspoons of Tomato Paste

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