Mild or Spicy Spanish rice

Lynn Socko

By
@lynnsocko

I love heat but my family...not so much, so here it two versions, cooked the same on more heat to one. The heat in this recipe comes from the Chile de Arbol peppers and the Mrs. Dash Southwest and Chipotle spice, reduce amounts of each or both for a milder rice.


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Rating:

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

MILD VERSION: LEAVE OUT THE CHILE DE ARBOL AND MRS. DASH SEASONING.

1 1/2 c
long grain rice, uncooked
chicken or pork stock, see note below
12
dried chile de arbols, opt
4 clove
garlic
2 tsp
mrs. dash southwest and chipotle, opt
1 tsp
cumin
2 tsp
chili powder, mild
1/2 tsp
ancho chili powder, opt
1/2 tsp
smoked paprika, opt
1 tsp
coarse sea salt
1 tsp
black pepper
4 Tbsp
butter, unsalted
1
anaheim pepper, large dice

Directions Step-By-Step

1
NOTE: Different types of rice call for different amounts of liquid, go by package directions for info.
2
Simmer broth with 4 cloves of garlic and 12 chile de arbol dried peppers for 15 min. But sure to have the amount of broth your rice calls for when finished.
3
Remove stems from chiles and place peppers and garlic in food processor with about 1/2 to 1 c of broth. Puree and set aside.
4
In a large skillet melt butter. Add rice and all dry spices and chopped anaheim pepper, cook over med high heat for about 10 min. Add broth including the chiles and garlic. Cover and bring to a boil, reduce to a simmer and cook according to package directions.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tag: Quick & Easy