Friday, February 18, 2011

Spanish Rice

I am happy to say that the cookbook is completed and in the hands of the publisher.  It was a wild ride, but fun none the less.  I am already gathering ideas for the next one and trying to decide what kind of cookbook it should be.  I think that maybe I will take some time between books, concentrate on my blog and other things, then get back to work.

For those of you that may not have heard, this first book is a specialty cookbook that I think will fill a niche that is very needed.  It is a book filled with venison recipes from the very basic, to some a little more complicated for those cooks that may want to show off their talents.  All of the recipes include suggestions for side dishes and are paired with just the perfect wine. 

Enough about me.  I had a request for a recipe for making Spanish rice.  As some of you know I grew up in California where "great" Mexican food could be found everywhere.  This is just not the case here in Upstate New York.  Now if I want "good" Mexican food, I am forced to fix it myself.  This is just not the same for me, but I can always look forward to a trip to California and eating my way through vacation.

I hope everyone has a wonderful weekend.  Eat healthy and be well.



 Spanish Rice

1 1/2 cups rice


2 1/2 cups chicken broth

1 can diced tomatoes with oregano and chilis


1 cup plain tomato sauce

3 cloves finely chopped garlic


1/2 of a medium onion

1 green bell pepper, chopped

a dash of cumin


2 tablespoons oil


4 heaping tablespoons of finely chopped parsley (optional)

Preparation:

In a medium sauce pan, heat oil over medium heat. Add in the fresh garlic and onion. Saute for 1-2 minutes until softened. Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

Add in broth, the diced tomatoes, green pepper, and tomato sauce (Slowly into rice, not directly onto hot pan!) Add in the parsley and the cumin if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.



2 comments:

Carol said...

This sounds great, didn't know that you could get diced tomatoes with chillis.

Eftychia said...

I will try this recipe soon. It really sounds tasty!