Spanish Style Rice
Fragrant Spanish rice with sautéed mushrooms, fresh tomatoes, green pepper, garlic, cloves, cayenne, and a splash of sherry. A flavorful side dish ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis isn’t the orange-tinted Spanish rice from a box. This is the real deal, built from scratch with layers of flavor that make it worthy of being the star of the plate.
Mushrooms get sautéed first in butter until golden, then long grain rice is toasted with onion and garlic in olive oil before simmering with fresh tomatoes, green pepper, whole cloves, bay leaf, and a dash of cayenne.
A splash of sweet wine or sherry goes in near the end, adding a subtle warmth that ties everything together.
Kitchen Tips
- Toast the rice in the oil until it turns slightly translucent. This step prevents mushy, sticky rice and gives each grain a nutty flavor.
- Use fresh tomatoes if possible. They break down during cooking and create a natural sauce.
- Remove the whole cloves and bay leaf before serving. Biting into a clove is not a fun surprise.
- Let the rice rest covered for 5 minutes off the heat before fluffing. The steam finishes the cooking and separates the grains.
Ingredients
Directions
Sauté mushrooms in 2 tablespoons margarine for a few minutes.
Add salt and pepper.
Cover and remove from heat.
Sauté the onion and garlic in the oil and remaining margarine.
Raise heat a little and add the rice, stirring until well coated.
Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms and stir.
Cover, reduce heat and simmer for 15 minutes.
Add wine after about 10 minutes.
Remove cloves and bay leaf and sprinkle with parsley before serving.
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