So last night Ben actually requested "Black Bean Tacos" (I posted about these last week if you would like the recipe), so I decided it was the perfect opportunity to try my hand at Spanish Rice again (if you have been reading you know that I tried this last week and it went down the disposal). Let me just give you alittle backstory on this "recipe". My husband's side of the family is Mexican so let me say that we have the MOST DELICIOUS Mexican food when we are together, so there is alot of pressure for me to figure out how to make these dishes, so I can one day pass them onto my family! When we first got married, I called Shelly and asked her for her rice recipe and her words were, "there isn't a recipe, I'll just have to show you how to make it, like I was shown how to make it!" So, I went to her house and she showed me how make rice like Augustina, Ben's grandmother, showed her. I took down a few notes and have successfully made this, but it's been a while....like over a year...until last week when I tried and failed miserably! Another important factoid is Shelly uses Comet Brand rice, and I tried to healthy it up by using Full Circle organic brown rice, which is great, but maybe not so great for this recipe--however, I did use the brown rice last night and it turned out pretty close to Shelly's version. So now you have the back story to the "no recipe" Spanish Rice-- that I am trying to create a recipe for so you all can make it too! The main trick to this recipe is making sure it doesn't get dried out before it gets totally cooked so you definitely have to keep an eye on it! I know, I know that was alooooottt of rambling, but a backstory is important when the dish doesn't have a recipe!! So here it goes....Spanish Rice!!
Okay, here we go again! Rice ingredients.....
Pour rice, water (use the H2O specificationson your rice package) and one 8ounce can of Tomato Sauce...
Add your spices....1tsp garlic salt...
1TBS of Chili Powder and 1TBS of Cumin.......Bring to a boil..
After it is boiling, reduce to a medium-high simmer and cover! Do not peek for at least 10 minutes, then check the rice but DO NOT STIR to see if it needs more liquid. Do not let it dry out before it is fully cooked!
May I suggest passing your time with an ice cold beer with lime.....
And Voila! Once rice is cooked, garnish with fresh cilantro (this is not how Shelly does it...just my artistic liscense....)
And serve with your favorite Mexican dish!!
No recipe, recipe, Spanish Rice
2TBS Olive Oil
1c rice (i think white will take less time, but I used organic brown)
1 8ounce can of tomato sauce
Water (for your rice specifications...mine called for 2/12c to 1c rice and I ended up using about 6c total until my rice was cooked....keep an eye on it)
1tsp garlic salt
1TBS cumin
1TBS chili powder
fresh cilantro (optional)
Michelobe Ultra with a Lime (optional)
Begin by preheating your pan to medium high heat with your olive oil. Add 1c rice and stir until rice browns just slightly (doesn't take long!). Add your tomato sauce, water, garlic salt, cumin, and chili powder and bring to a boil. Reduce to a medium to high simmer and cover tightly with lid. (Drink your Michelobe here if you desire) Check rice after ten minutes to see if it needs more liquid and add liquid in 1/4 to 1/2c increments until rice is fluffy and cooked through....fluff with a fork if necessary but do not stir or your rice will get gooey (thats what my mother in law told me so I'm telling you!). Garnish with fresh cilantro and the other half of the lime you used for your Michelobe and serve!!!
**This is the way I made it last night and is as close as I can get to a recipe the way I learned...maybe one day Shelly will have us all over and she can show us!?!....or better yet, maybe I will video this and we can continue to improve upon it!
No comments:
Post a Comment