RCI-RC.004.0275.001
Spanish Rice
Spanish Rice from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- uncooked yellow rice2 cups
- 2 unit
- fresh cilantro1/4 cupfinely chopped (optional)
- green bell pepper1 unitfinely minced
- serrano chiles2 unitfinely minced
- shredded cooked chicken or pork1/2 cup
- onion1 unitfinely minced
- 3 1/2 cups
- 3 unit
- minced chorizo1/4 cupcasing removed
- 1 unit
Method
1
Finely dice the onion and green bell pepper, mince the serrano chiles, and roughly chop the cilantro. Prepare all aromatics before beginning to cook.
5 minutes
2
In a large saucepan or Dutch oven, melt the unsalted butter over medium heat until it begins to foam. Add the diced onion and green bell pepper and sauté until softened.
4 minutes
3
Stir in the minced garlic and serrano chiles, cooking until fragrant. Be careful not to let the garlic burn.
2 minutes
4
Pour in the chicken broth and add the bay leaves, stirring to combine all ingredients. Bring the mixture to a gentle boil over medium-high heat.
5 minutes
5
Reduce the heat to low and allow the broth to simmer, letting the bay leaves and aromatics fully infuse their flavors into the liquid.
10 minutes
6
Remove and discard the bay leaves, then stir in the chopped cilantro. Taste the broth and adjust seasoning with salt if needed.
2 minutes
7
Ladle the aromatic broth into bowls and serve hot, garnishing with additional fresh cilantro if desired.