Sharon's Super Spanish Rice
This is a recipe I got from my mom and tweaked it to improve the taste. It is a good recipe to serve with Mexican food.
This is a recipe I got from my mom and tweaked it to improve the taste. It is a good recipe to serve with Mexican food.
- Carbohydrate 29.7865981258527 g
- Cholesterol 36.8543800625 mg
- Fat 6.41030587526146 g
- Fiber 4.13835625964111 g
- Protein 16.0029161251913 g
- Saturated Fat 2.45075279687107 g
- Serving Size 1 1 serving (345g)
- Sodium 732.622620540756 mg
- Sugar 25.6482418662116 g
- Trans Fat 0.873335625855789 g
- Calories 235 calories
Step-by-step
- Brown ground beef, onion, and green pepper together.
- Drain.
- Put into large heavy pan.
- Add rest of ingredients.
- Cover and simmer about 1 1/2 hour or until rice is done.
- Stir often to keep from sticking.
While pilaf relies on steam to fluff individual grains, this simmered rice dish absorbs a heavy volume of tomato liquid directly into the starch over an extended period. Heavy-bottomed cast iron or enameled Dutch ovens distribute heat evenly enough to prevent scorching during the long reduction, which is vital when heavy tomato solids are present. Heavy sauce concentrations burn quickly if the flame sits too high.
Simmering long-grain rice for 90 minutes breaks standard rules of quick-cooking grains, demanding careful attention to liquid levels and stirring frequency. Undercooked grains retain a chalky core, whereas properly cooked grains expand fully and yield completely to gentle pressure between the thumb and forefinger without mushiness. Frequent scraping along the bottom of the vessel prevents tomato paste solids from forming a bitter crust. Adjust the heat downward to maintain a lazy bubble rather than a vigorous boil once the lid goes on.
Stirring too aggressively breaks the starches down into a sticky paste, transforming a savory side dish into a heavy porridge. Rinsing the rice before cooking removes excess surface starch and reduces clumping during the initial browning phase.
