Does anyone know how to make a good authentic spanish rice?

SPANISH RICE

1/4-1/2 cup vegetable oil

1-2 cup long grain rice

1/4-1/2 teaspoon salt

1-2 tomatoes, diced

1/2-1 small onion, diced

3-6 cloves garlic, minced

1-2 teaspoons cumin

2-4 tablespoons tomato paste

2-4 cup water, boiled

In a medium saucepan, over medium heat, fry rice in oil until slightly golden, about 3-5 minutes.

Add salt, cumin, onion and garlic and sauté 1 minute. Add tomato, tomato paste and boiling water. This should boil almost immediately; turn down heat to low, cover and cook for about 20 mins, or until water has evaporated.

Serve.

Title: Spanish Rice

Categories: Side dish, Spanish, Roberts

Yield: 4 servings

3 c Cooked rice

3 tb Olive oil

1 md Onion; finely diced

1 tb Finely minced garlic

1 sm Green pepper; finely diced

1 sm Red pepper; finely diced

2 Ripe tomatoes

- peeled, seeded and diced

Salt and pepper; to taste

COOK THE RICE according to the instructions on the package and keep

warm. Heat the oil over medium heat in a large skillet and add the

onions. Cook, stirring, about 5 minutes. Add the garlic and cook

another minute. Add the peppers and tomatoes, cover and cook about 5

minutes. Add the rice, mix, replace the cover and cook another minute

or so. Taste for salt and pepper and serve immediately.

I grew up on rice, beans, and tortillas. We make our rice by using a skillet and browning some garlic in a little bit of oil. After that you add your rice and brown it a little bit. Then add about two medium cans of tomatoes (peeled) and one can of water. Cover it and cook until the rice has absorbed the water. I hope it comes out good - my sister makes it better than me - I have only made it a couple of times but this is how I did it!

Here's an easy yummy Puerto Rican recipe for authentic "Arroz con Gandules" You will need:

1 can of gandules Goya (brand)

2 cups of medium grain rice, (if you want a more sticky rice, use short grain)

1/2 pound of boneless beef ribs, season with adobo (latin powered spices, if adob not available, use garlic, salt, pepper, no paprika, no spicy stuff. We're talking Puerto Rican, not Mexican.

4 cups of water

1/2 small can of spanish style tomato sauce (Goya brand is best)

2 tbsp of "sofrito"

You can buy sofrito in a jar but it would be nice if you made it yourself (put in blender, 1 small onion, 6 garlic cloves, 1 small green pepper, one bunch of cylantro, 3 small red sweet peppers, they're tiny, not spicy, hard to find in the US, do not add water, not matter how temped you feel to speed it up)

Finally, the secret to make it yellow without using nasty zafron,

Buy "achiote". This is a small, red seed very tinty. You touch it you get red all over. They come in small bags in the spices section, medium-to-hard to find. Put this seeds in a small pot, add 1/2 cup of veg. oil. Boil at low temp until it gets very red. Strain the seeds out, save red oil for tinting rice!

You'll need 2 tbsp of this red oil.

OK,

In large pot brown beef at med temp, add a bit of water to vaporize it too. Do not dry it out.

Add sofrito, tomato sauce, cook a bit more at low temp until beef is well done. Add water bring to a boil. Add the rice, gandules, red oil, bring temp down to med high. Do not cover!! You want the water to slowly evaporate, SLOWLY. So, this is how you do it.

Mix everything with the spoon very well and let cook for a five minutes. Bring the power down to medium. Do not stir. Let cook for another five minutes. When the water has evaporated completely (you don't see bubbles on the crust), bring power down to low or very low. Stir very well. The rice should now stick to the spoon, you have to bang the spoon against the rim of the pot to get it out of there. This means the rice is gonna be sticky, yummy!.

At this time you can give it a taste, add spices as needed, more salt, etc. or add water a bit of water to vaporize if it's not cooked all the way. You're not done yet. Yes, it takes about 40 minutes to make yummy Puerto Rican yellow rice.

Now you cover the pot. With temp at low, cook for another 10 minutes or so, do not burn the rice! The rice is done when the grains are very tender, maybe even a bit mushy.