mild or spicy spanish rice
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.
prep time
15 Min
cook time
40 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- MILD VERSION: LEAVE OUT THE CHILE DE ARBOL AND MRS. DASH SEASONING.
- 1 1/2 cups long grain rice, uncooked
- - chicken or pork stock, see note below
- 12 - dried chile de arbols, opt
- 4 cloves garlic
- 2 teaspoons mrs. dash southwest and chipotle, opt
- 1 teaspoon cumin
- 2 teaspoons chili powder, mild
- 1/2 teaspoon ancho chili powder, opt
- 1/2 teaspoon smoked paprika, opt
- 1 teaspoon coarse sea salt
- 1 teaspoon black pepper
- 4 tablespoons butter, unsalted
- 1 - anaheim pepper, large dice
How To Make mild or spicy spanish rice
-
Step 1NOTE: Different types of rice call for different amounts of liquid, go by package directions for info.
-
Step 2Simmer 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. -
Step 3Remove stems from chiles and place peppers and garlic in food processor with about 1/2 to 1 c of broth. Puree and set aside.
-
Step 4In 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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