There's nothing "Spanish" about this rice dish, it's totally unknown in Spain. I read someplace that if you use saffron in the rice, then it's Spanish Rice. If you use cumin, then it's Mexican Rice. This recipe doesn't call for either, so I guess maybe it's Spanican Rice. Recipe is from Guy Fieri:
- 1 red bell pepper
- 1 poblano pepper
- 1 jalapeno pepper
- 1 serrano pepper
- 1 ear corn, shucked
- 1 tablespoon canola oil
- 1 yellow onion, diced, about 1 cup
- 1/2 yellow bell pepper, seeded, ribs removed and diced
- 1 chayote squash, peeled, seed removed and diced
- 1 teaspoon salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon cayenne pepper
- 6 cloves garlic, minced
- 2 cups basmati rice
- 5 cups chicken stock
- 1/4 cup roughly chopped Spanish olives
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup diced tomatoes
- 1/3 cup freshly chopped cilantro leaves
- Heat the grill or broiler to high.
- Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
- Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
Spanish Rice 2
Here's another, possibly more "traditional" Spanish rice recipe:
- 2 tablespoons olive oil
- 1 cup peppers, chopped - green, red or a combination of both
- 1 cup yellow onion - chopped
- 1 jalapeno pepper, finely chopped (optional) seeds removed and deveined
- 2 cloves garlic - chopped
- 3 tablespoons tomato paste
- 1 cup white rice, uncooked short rice works best but any will do
- 1 15.4 oz can roasted diced tomatoes undrained
- 2 cups chicken broth
- 2 teaspoons ground cumin OR a pinch of saffron
- 1 tablespoon chili powder
- salt and pepper to taste
- 1/2 cup grated cheese for topping optional
What To Do With Them
- In large skillet heat olive oil over medium-high heat.
- Saute peppers, onion and garlic until just tender.
- Add tomato paste and cook for one minute.
- Add rice, broth, canned tomatoes , spices, salt and pepper. Stir well. Bring to a simmer, reduce heat to low.
- Put lid on skillet. Simmer for 10 minutes then give a little stir to be sure rice isn't sticking. Return lid to pan and cook for another 10-12 minutes or until the rice is tender but about 1/2 cup liquid still remains in the pan. (Remaining liquid will be absorbed as the dish cools a bit.)
- Taste for seasoning! More cumin, chili powder, salt or pepper?
- Top with cheese if desired and serve with grilled chicken, taco's or your favorite Mexican main dish!