Clinton A. Love

Writer, Musician, Mortician

Clint's Author Blog

Clint's Spanish Rice Recipe

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Stuff You Will Need:

 

1-1/2 Cups of Long-Grain White Rice

3 Cups Water

1/2 tsp Sea Salt

 

 

Spices

1 tsp Cumin

1 tsp Cayenne Pepper Powder

1 Tbsp Paprika

1 tsp Black Pepper

1 Tbsp Sea Salt

 

 

Vegetables and Stuff

3-4 Hatch Chili Peppers (Other large chilis may be substituted, but Hatch is the best)

2 large red tomatoes

1 small onion (Vidalia is the best)

2-3 tomatillos

1 bunch of Cilantro

1/4 Cup Lime Juice

1/2 Cup Olive Oil

1 Tbsp (heaping) minced garlic

 

Preparation

 

Roast and peel the Hatch Chilis and tomatillos. I usually do this on the grill and roast the onion, too, but it's not required.

 

Sear and de-skin the tomatoes

 

Chop the roasted chilis, roasted tomatillos, tomatoes, cilantro and onion.

 

Put the pieces in a bowl and cover it with the lime juice.

 

Rice

 

Boil Water, add 1/2 tsp Sea Salt in a pot and stir in the rice. Cook it until rice is fluffy and tender but not soggy. this will take 12 to 15 minutes.

 

Other Stuff

 

While the rice cooks, put the olive oil in a large pan. Saute' the garlic a little then add the peppers and other stuff you put in the bowl. Cook them on high for about 5 minutes, stirring frequently.

 

When the rice is ready and has absorbed the water, add the peppers and stuff from the pan and stir it in together.

 

Add the Spices and stir them in too. You can add more salt or other spices to fit your taste.

 

Simmer it on low until the rice has absorbed all the excess water and juice from the vegetables and tomatoes.

 

That's pretty much it.

 

 

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