RCI-RC.004.0276.001
Spanish Rice El Dorado
Spanish rice with Italian tomatoes and American pickling spices shows you how homogeneous we've really become. This dish is really a treat. Serve it all by itself for a vegetarian main dish, as can be done with many hearty rice dishes.
Prep25 min
Cook90 min
Total115 min
Servings4
Difficultyintermediate
Ingredients
- whole mixed pickling spices1 tbsp
- 4 cups
- 1 cup
- 1 tsp
- ½ tsp
- 2 cups
- 1 tbsp
- 1 tbsp
- Italian tomatoes½ cupsliced into small wedges (if Italian tomatoes are not available, use peeled fresh tomatoes, seasoned with a little salt and pepper)
- ½ cup
Method
1
Heat oil and soft butter together in a large, heavy-bottomed pot or skillet over medium-high heat until the butter is melted and the mixture is hot.
2
Add the chopped green pepper to the pot and sauté for 2-3 minutes, stirring occasionally, until it begins to soften.
3
Stir in the rice and toast it in the oil and butter for 2-3 minutes, stirring frequently, until the grains become opaque and fragrant.
3 minutes
4
Pour in the chicken broth and tomato sauce, then add the mixed pickling spices, salt, and cayenne. Stir well to combine all ingredients.
5
Bring the mixture to a boil, then reduce heat to low and cover the pot with a tight-fitting lid.
6
Simmer the rice for about 20 minutes, or until the liquid is absorbed and the rice is tender.
20 minutes
7
Remove the pot from heat and let it rest, covered, for 2-3 minutes.
8
Gently fold in the sliced Italian tomatoes, being careful not to break them, and stir until evenly distributed throughout the rice.
1 minutes
9
Serve the Spanish Rice El Dorado hot, ladling it into individual bowls or plates.