Spanish rice
Votes: 4
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Spanish rice - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups long-grain white rice
- 1 chopped green pepper
- 1 can (800 g) diced tomatoes
- 1 can (110 g) diced pimento peppers
- 2 tbsp (30 g) butter
- 1 chopped onion
- A pinch of salt and cayenne pepper
- A little hot sauce
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Cooking the dish according to the recipe:
- In a heavy-bottomed medium saucepan, melt the butter over medium-low heat. Add the rice, onion, and green pepper and sauté until the rice is lightly browned and the vegetables are tender, 8-10 minutes. Add the tomatoes, pimento pepper, salt, cayenne pepper, and hot sauce. Bring to a simmer, cover, and reduce the heat to low.
- Simmer for 20 minutes, then fluff with a fork. If the rice is tender but still runny, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover, and continue cooking for another 5 minutes, until the rice is cooked through.
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