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Arroz
June 19, 2008Hola Iho de putas! So you thought you’ve holredi teyssted the best Spanish rice of all time? Idiota! You are wrong amigo, mucho wrongo! This I tell you is da bess der his…You know how to make them? NO! I KNOW how to make them…
Chop 1 whole white onion and mince 1 garlic clove, put aside and wait for next instruction.
In a large skillet, put 2-4 tablespoons of olive oil and brown 2 cups of long grain white rice in medium heat. Add the onion and garlic and cook the mixture about 4 minutes, stirring frequently.
In a separate saucepan, boil 3 cups of water (depending on the suggested ratio for cooking your rice, I used 1:1/2 rice to water) and put 3 chicken broth cubes (again depending on ratio for 1 cube to water). Alternately, or the easier way is to just simmer 3 cups of ready made chicken stock.
Add 1 tablespoon full of tomato paste, or preferably 1 cup of diced fresh tomato, a pinch of oregano and a teaspoon of salt to your chicken broth. Bring to simmer. Remember the rice, onion and garlic mixture you browned a while ago? Add that mixture to the broth and cook for 15-25 minutes under low heat.
I haven’t actually tried it but I think you can put the whole thing in a rice cooker so you don’t have to monitor the whole thing. I did this shit twice and it always has “tutong” since I’m cooking it in a thin sauce pan.
Serve with anything barbequed and steamed vegies!
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