Sunday, March 13, 2011

Spanish Rice

The first time I read about this dish was on our first flight to US. It was in the Lufthanza magazine and there was a picture of this dish which had a very appealing and appetizing look to it. The chef-author was sharing his culinary experience and he had casually mentioned the ingredients that go into the dish. I made a mental note of it.  I tried it out one day. I was actually very skeptical whether we would like it or not as the recipe did not call for any chillies that adds heat (something we love so much). But we were surprised to find ourselves enjoying it. The few ingredients involved created a tasty explosion of subtle flavors in harmony on our palette.

The term "Spanish rice" is a misnomer. It doesn’t have anything to do with Spain. The name probably stems from the fact that the Spanish language is spoken in Mexico. This however has a very closer resemblance to the Cuban rice. The dish is usually simply referred to as arroz (rice) or Mexican rice and is served as a side dish alongside other Mexican dishes.

This is a red-orange pilaf-style rice flavored with onions, garlic and tomatoes.  Browning the rice is very crucial as that gives the nutty- toasty flavor to the rice. I love to add capsicum to this as it adds more color and flavor. You could add any veggies or meat of your choice. This is very well-seasoned and tasty but still mild enough to go along with any spicy dish. An easy breezy one-pot meal at your fingertips..... Hope you enjoy.



Long grained rice (I used basmati)-2 cup
Onion- 4 cup (diced)
Green chillies-2 sliced (optional)
Garlic-3 small (crushed)
Capsicum- 2 medium (diced-I used green and orange)
Tomato-1 cup (puree)
Chicken broth-2 1/2 cup
Green peas-1/2 cup
Oil/ghee- 1 1/2 tbsp

Heat the pressure cooker with oil. Fry diced onions, green chillies and rice until the rice is browned. Once the rice is fried well add garlic and capsicum and saute for another 3 mins.  Pour the broth and puree and combine well. Throw in the green peas and adjust the salt. Close the lid and cook for 2 whistles (it depends on the rice used and your pressure cooker).

Here's my first try
Tips:

1. Adjust tomato puree and broth according to your taste, The total liquids should be 3
   1/2 cups.
2. You can replace garlic and onion with the respective powders. But then add them
    along with liquids. No need to sauté them. 
3. Tomato puree can be replaced with unseasoned stewed tomatoes, or canned tomatoes
    along with liquid.
4. It can be spiced up with some cilantro or parsley.
5. You can use vegetable broth or water in place of chicken broth.

7 comments:

Suja Sugathan said...

Delicious and flavorful rice,nice recipe dear.

Yummy Team said...

Adipoli spanish rice! Aa first pic superb aayittundu!!

jyo... said...

athe pic.. adipoli.. ithu njan enthayalum undakkunnundu.. thnx lolikutteee
njan itha sweet bun nte recepie kku vannathanu;-)

കല്യാണിക്കുട്ടി said...

ithonnu undaakkanamello! kandittu nalla jaada unde :)

Anaamika said...

here is a picture of the Spanish Rice that i tried out per your recipe.. Such a nice aroma and ready in a jiffy..

http://i56.tinypic.com/20p0xs.jpg

thank you so much.

Urmila said...

thanks suja, yummy team, jyo......Anu that looks too good...hope you all liked it

Urmila said...

kalyanikutty...kazhikaanum nalla jaadaya

 
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