How to Make Spanish Rice

How to Make Spanish Rice Making Spanish strain is a fairly fast and easy process. It involves browning the strain, supplying the ingredients, and training the strain. Before you suffer you depart motivating the following ingredients arrive ating oil (vegetable or canola), farseeing tittle rice (I prefer Mahatma Jasmine), a tomato, an onion, water, and tomato bullion. The following seasonings ar optional Sazon Goya con azafran, Sazon Goya con culantro/achiote. found on Mexican fodder aisle at most grocery stores)You leave alone also bring a two dry quart sauce pan with a eyelid (a bounteousr pan may be designd, but the rice go out hit faster, therefore the cooking fourth dimension will vary), a elephantine spoon, and a gas or electric stove top. You need to steer caution non to brown the rice too fast. If you cook the Spanish rice according to the following process, the rice will be low-keyed and moist, with no standing liquid in the pan. First you will need to brown the rice.In order to do this, you will need to tack on a half(a)(a) cup of cooking oil to a two quart sauce pan (a larger pan will work, but the rice will have more room to cook, therefore it will cook faster and take less time). Next, pre- warmheartedness the oil on medium heat for about two minutes. Then add two cups of long grain rice to the pre-heated oil. (I prefer Mahatma Jasmine long grain rice because it cooks fluffier and it looks better) Continue to cook the rice on medium heat, jawring very much with a large spoon. While the rice is browning, chop a small tomato and half of a medium onion.When the rice starts to brown, you will need to commove the rice more frequently. The rice will burn if you fail to stir it often or have the heat too high. The rice will be a golden brown color when it is ready for the conterminous process. brown the rice normally takes about fifteen minutes. The second process is adding the ingredients. First, stir in the chopped onio ns and tomatoes. Then add five and a half cups of water and stir. Let the water heat, but not to boiling. When the water appears hot, add five teaspoons of Knorr tomato bullion.Then add two packets of each Sazon Goya con azafran (orange/ chicken box), Sazon Goya con culantro/achiote (two tone orange box). (This can be found on the Mexican aisle at most grocery stores. The Sazon Goya is optional. I use it because it gives the rice a runty more color and I commemorate a better flavor). Stir the mixture until the seasonings ar well dissolved. draw a bead on the lid on the rice. You should then reduce the heat at this augur to medium/low. The final step in cooking the Spanish rice doesnt take long. I think it is the fastest process of the three.I usually let the rice cook for about thirteen-eighteen minutes. I do not stir the rice at all during this final step. I on the fence(p) the lid every few minutes to make sure the rice is not cooking too fast. You should see liquid for at least(prenominal) the first eight minutes or so. When you do not stir the rice, it appears fluffier and not so mushy looking. The Spanish rice will be ready when you no longer see standing liquid in the pan. You can carefully insert the large spoon down to the tail end of the pan of Spanish rice (without stirring) to make sure the rice is not cooking too fast and to see if the rice is ready.The rice will be soft when it is ready. Keep the lid on the pan until you are ready to serve it. If you have followed the previous steps of this process correctly, your Spanish rice will be fluffy and soft. If you browned the rice too fast, it will be hard and will not fully cook as it should. The rice will also have a ruin taste. In the event this happens, reduce the heat while you are browning the rice or stir more frequently the next time you make Spanish rice.If the Spanish rice is too dry or hard, it may be possible you had your heat to high after adding the ingredients. The next time you should cook it on a lower heat, or add a little more water. You may take into consideration that whatever stoves may vary. This process was done with an electric stove. You can make little tweaks in this process if you find it necessary. You can reduce the heat if the rice appears to cook to fast. The rice seldom ever cooks too slowly. If it cooks too slowly, it will usually just take a little longer to cook.