Rice feeds half of the world’s population and makes up about 20% of the world’s total calorie intake. It was originally cultivated in China and from there it spread through Asia and the Indian subcontinent to other parts of the globe. I will be eternally grateful for the migration of the wonderful grain to our shores.
It grows on all continents except Antarctica. For the most part, rice is gluten free, a bonus – just be careful with some flavored rices because the flavorings may sneak in some gluten.
So, I just gave you a teeny, little history lesson on one of my favorite foods. It can be used in savory or sweet dishes and just about any ethnic food group you can think conjure up, which is a bonus for us because we definitely eat “outside of the box”.
You know how we love Tex-Mex and Mexican food. I’ve always loved Spanish Rice – good Spanish Rice, not just ketchup flavored rice. So, one day I decided to whip up a pot of homemade “knock-your-socks-off, shut-the-door, wow-this-is-fantastico-Spanish Rice!” Today’s recipe is the result. It’s a T & H two thumbs up winner.
I also want to take a minute and share with you a technique I learned when I took Chinese cooking lessons at UAB. My instructor taught us to wash our rice in cold water until the water begins to run clear. This will produce a nice fluffy rice. (I guess if you were making sushi you’d eliminate the washing.)
Burch Hacienda Fantastico Spanish Rice
2 tablespoons extra virgin olive oil
1 small onion, chopped
1 tablespoon minced garlic
1 small jalapeno, seeded and deviened
1 4 ounce can chopped green chilies, undrained
1 15 ounce can diced tomatoes, undrained
1 cup long grain rice, washed
2 cups low sodium chicken broth
1 teaspoon chili powder
1/4 teaspoon ground cumin
kosher salt & pepper to taste
1 teaspoon Worcestershire sauce
1 teaspoon packed light brown sugar
Grated cheese for garnish
- Wash rice in cold water until water runs clear. Drain well.
- Cook rice in 2 cups low sodium chicken broth with a pinch of kosher salt until rice is tender and liquid is absorbed.
- While rice is cooking heat olive oil in a large skillet on medium heat. When oil is hot add chopped onion, garlic and jalapeno. Saute until onions are translucent.
- Add the can of chopped green chiles, diced tomatoes, chili powder, ground cumin, Worcestershire Sauce, brown sugar and kosher salt and pepper if needed. Bring to a boil.
- Reduce heat and simmer for about 10 minutes.
- Add the cooked rice to the tomato mixture. Stir to combine well and heat through for about 5 minutes.
- Serve hot and garnish with grated cheese.
© 2016 Beverly Hicks Burch All Rights Reserved.