Better Than Americas Test Kitchen Spanish Rice Recipes

BETTER THAN AMERICA'S TEST KITCHEN SPANISH RICE

Steps:

• Adjust rack to middle position and preheat oven to 350.
• Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
• Heat oil in heavy bottomed oven-safe straight sided 12" saute pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
• Reduce heat to medium, add garlic, stirring constantly until fragrant, about 1 1/2 minutes.
• Stir in broth, pureed mixture, corn and salt. Increase heat to medium high, and bring to a boil.
• Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
• Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
• For Freezing Ahead: Cool, portion and freeze in a ziploc bag.
• To reheat from frozen: Place in a covered pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

RESTAURANT SPANISH RICE

Steps:

• Saute onion in oil until translucent.
• Add rice and saute a few more minutes.
• Add remaining ingredients and bring to a boil.
• Stir, cover and reduce heat to simmer.
• Simmer for twenty minutes without removing lid.
• Fluff with a fork and serve with chopped green onions on top.
• Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.

STICKY SPANISH RICE

Steps:

• Over medium/high heat put a 3 quart saucepan with Chicken Stock, butter and salt and stir once or twice. Add rice and bring to a boil stirring occasionally. Reduce heat, cover and Simmer for 15 min or until the liquid is just about gone. Should be a thick creamy mixture of Rice that has just a little bit of a firm bite to it.
• Meanwhile in a large skillet saute the Onion, Jalapeno (if used), and garlic until soft.
• Transfer rice to skillet and fold together with onion mixture. Add the Paprika, Chili powder and Cumin. Fold in the diced tomatoes and Chile. Salt and Pepper to taste and Cilantro for Garnish.

BETTER SPANISH RICE

Steps:

• Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
• Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.