Quick Spanish Rice
This Spanish rice started as a roadside request—from one of the truck drivers who follows my blog—and turned into a weeknight staple that they can make in the cab of their truck. I’m not sure if my son’s been bragging about my restaurant cooking days in San Antonio, but this version skips the stovetop juggling and goes straight into the rice cooker or hot pot. It’s got all the flavor of the classic, with none of the fuss. I’m still brainstorming more ideas, but some of the best cooks I’ve met through my travels are making magic from the cabs of their trucks. This rice is for them—and for the rest of us who just need something comforting and easy on a busy night.
Quick Spanish Rice
2 cups of long-grain rice
2 tsp dried cilantro
1 tsp garlic powder
2 tbsp dried minced onions
1 tbsp of tomato chicken bouillon
1 tsp pink salt
1 tbsp olive oil
1 tsp cumin
1 tsp Spanish paprika
2 cups of water
quartered cherry tomatoes (optional)
Take all the ingredients and dump them into your rice cooker or hot pot. My rice cooker has a long-grain rice function. You don't need to do anything special other than what you would already do to cook normal steamed rice. With the hot pot, bring everything to a boil, cover, and turn to low. Cook for 20 minutes.
Bonus Recipe:
Chorizo and Bean Tacos
6-7-inch corn or flour tortillas
6 oz Chorizo (I use a half package of the Trader Joe's soy chorizo; use what you like)
1 can of vegetarian refried beans
shredded cheese (optional)
oil (optional)
I like to brown my chorizo before adding it to my beans. Drain any excess oil. I use these beans, so the chorizo bean mixture doesn't seem too oily. Spread a spoonful of the bean mixture over half of a tortilla. In a skillet over medium-high heat, add oil if you want. I have dry-pan-cooked these as well. Add the tortilla with beans to the pan. If you want cheese, add about a tablespoon on top of the bean mixture. Cook for about 30 seconds. Fold the tortilla over the bean mixture. Continue to brown the taco until it reaches the desired color on both sides.
Never underestimate how much assistance, how much satisfaction, how much comfort, how much soul, and transcendence there might be in a well-made taco and a cold bottle of beer.
- Tom Robbins
Comments
Post a Comment