i want to make REAL spanish rice!?

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2 medium tomatoes
1/2 an onion
1 1/2 tbsp of knorr chicken powder
1/2 tsp of garlic powder
1/2 tsp cumin powder
1 cup of rice
1 packet of sazon goya (find this in the mexican foods isle, its in a orange box)
canola oil
1 bunch of cilantro

1. Cut the tomatoes into small pieces, and put in blender

2. Cut however much cilantro you would like i usually chop it up and whatever i grab in my hand i put that in the blender

3. Add chicken powder, garlic, cumin, and sazon, and add maybe 1/4 of water just to help the tomatoes to blend. Blend.

4. In a frying pan, add enough oil that will help fry the rice. Put Heat on Med High. Before adding the rice though, add the onion (i usually just cut half the onion in 4 and just add them like that in big chunks) Fry the onions for about a good 2-3 minutes then add the rice. Fry the rice until it is a golden brown color.

5. Once the rice is a golden brown color, add the sauce from the blender. Mix the sauce in with the rice and let it start bubbling up then add 2 cups of water and stir it all up. (If you want you can add corn, carrots, etc. in your rice and this would be the time to add it.) Let the sauce start boiling once you see it boiling place a lid on it. After 5 min of boiling stir it once and cover it and put the heat on low. Let it cook.

6. I usually check it couple times to make sure the sauce isnt just around the corners if it is i just stir it again and then cover it up. Its a really simple recipe and really delicious....Show more

classic Spanish Rice factor Dish ingredients - a million cup uncooked rice 2 cloves garlic, minced 2 cups chilly water ½ onion a million tablespoon rooster bouillon ¼ cup tomato sauce Roma tomato, chopped into 8 products a million teaspoon cumin powder (or seeds crushed into powder) a million chili pepper, sliced lengthwise a million tablespoon olive oil Salt to style education: positioned the oil right into a medium saucepan and warmth to a medium temperature. upload the rice and brown it interior the oil on an identical time as stirring. upload the garlic while the rice is nearly browned. upload the water, then something of the ingredients. mixture properly. cover, with a small air get away, and turn the warmth all the way down to medium low. cook dinner the rice for 20 to half-hour yet examine after 20 to make certain no count if that's waiting. you do no longer could stir the rice or raise the lid on an identical time because it chefs. that's waiting while the rice is fluffy, each and all of the water is long previous, and the grains are split open (because of the browning). no count if it remains sauce-like fairly than dry, cook dinner a jiffy greater. regulate the spices and serve warm as an factor dish with tacos, enchiladas, or burritos. you additionally can eat this dish by ability of itself as a snack. (Serves 4)...Show more

Vegetarian Paella

Two ingredients are especially critical for making an authentic Spanish paella. The first is Spanish sort grained rice -- especially rice from Calasparra, either Bomba or regular. These are special Spanish rices that absorb large amounts of the broth without becoming creamy or sticky -- as arborio and Asian rices do. Second is smoked paprika (pimentón de la Vera) lends a depth of flavor which is unique to Spanish cuisine. It is the secret ingredient that makes a paella authentic.


Servings: 4

Ingredients:
1 tbsp extra virgin olive oil

3 piquillo peppers

1 large bermuda or Vidalia onion, chopped

1 large red bell pepper, cored, seeded and chopped

1 large green bell pepper, cored, seeded and chopped

3 large cloves or garlic, peeled and finely minced

1 - 1/2 tsp of bittersweet Spanish paprika (Pimentón de la Vera)

1 5 - 10 strands of saffron

1 medium zucchini, trimmed and cubed

4 large ripe tomatoes, peeled, seeded and chopped

Salt and pepper to taste

1 1/2 cups Bomba or Calasparra rice

3 cups vegetable stock, or 2 cubes vegetable bouillon. Keep stock warm.

Finely minced parsley

Preparation:
In a 13" paella pan, heat the extra virgin olive oil over medium high heat. Add the Piquillo peppers, onion and bell peppers. Reduce heat to medium low and cook for 10 minutes or until the vegetables are tender and the onion is translucent. Add the garlic, smoked paprika, saffron, zucchini and tomatoes and simmer for 10 minutes more. Stir in the rice and warmed stock and bring to a boil. Lower heat to medium low and simmer for 10-15 minutes, until most of the stock is absorbed.

Cover with foil, put in 350 F oven for another 10 minutes, or until all the liquid is absorbed.

To serve, decorate with lemon wedges and chopped parsley....Show more

here is a recipe for you

http://www.elise.com/recipes/archives/004302arroz_con_pollo.php...Show more