Monday, March 4, 2013

Mom's "Zero Fat" Spanish Rice

Definitely authentic is the best way I can describe my Spanish rice recipe.  

My mother taught me how to make this several years ago - without any measurements of course, because true chefs cook without any type of measuring instrument, LOL.  But I've managed to get as close, if not better than her recipe, Love you mom - don't hate. (smiling).

In either case, I've included videos instead of the normal picture by picture guides I usually use, but the fourth video's sound was way off.  Also, I was using my iPhone when recording and forgot to turn the phone sideways, so the landscape is vertical instead of horizontal, but you can still enlarge the video if you like.

Mom's "Zero Fat" Spanish Rice
Cocina De Don Pedro © 2013
Pedro R. Flores, Jr.. All Rights Reserved.
Makes 8 Servings, 1 Cup each

- Non-Stick Cooking Spray, Butter-Flavored
- 2 C Long Grain Enriched White Rice
- 1 Medium Bell Pepper, diced
- 1 Small or 1/2 medium-large Onion, diced
- 1 Small or Medium Tomato, diced
- 4 C Hot Water
- Small 8 oz. can of Tomato Sauce, any brand
- 2 tbsp Chicken-Flavored Bouillon (Knorr Caldo Con Sabor De Pollo or any brand)
- 1 tsp Salt
- 1 tsp Ground Cumin (Comino)
- 1/2 tsp Garlic Powder
- 1/2 tsp Black Pepper

- Large Frying Pan
- Wooden Spoon
- Kitchen Knife
- Measuring Spoons
- Measuring Cups
- Cutting Board

If you've read my other recipes you will notice that I use non-stick cooking spray quite a bit.  That is because I don't use butter or margarine for cooking.  I feel it's unnecessary fat added to your foods.  So when I say, "spray generously", spray generously. :-)

- Using non-stick cooking spray, spray your pan generously and allow pan to get very hot. (not smoking).  Reduce to medium-high and spray some more cooking spray then add your rice, bell peppers and onions.  You will stir-fry this until you start to notice the rice turning brown.  Don't buy brown-rice, it doesn't turn out the same.

- Once the rice is a brown and toasted as seen in the video, you will throw in your tomatoes and stir-fry those for about a minute.

- Reduce to low-medium and "slowly" add hot water to pan.  DO THIS CAREFULLY, because it can start to boil over.

- Add your tomato sauce, stir-in remaining ingredients (the spices).  Continue to stir thoroughly, increase heat and bring to a boil.  Once the broth starts to boil, reduce to low and cover.

- Let rice simmer for 10-12 minutes, remove cover and stir rice a few times, not much.  You don't want a hot sticky mess.

- Replace cover and let simmer another 5 minutes, then turn off burner.  Leave on stove-top until ready to serve.

- For an even richer and robust flavor, substitute any chicken broth you have stored from previously cooked chicken instead of the bouillon. Keep in mind, substitute the amount of broth in place of the water, i.e. 2 cups water = 2 cups broth.  Fat content will change slightly.

- Cooking with Bell Peppers and Onions are what make the Spanish Rice flavorful.  If you don't like the taste of these two ingredients, simply cut them larger as I did in this recipe and remove them after the rice is done.

- Great with Enchiladas, Beans, Burritos, Tacos, or just by itself.

Nutritional Facts:
Serving Size = 1 Cup Cooked
Calories 186 Sodium 956 mg
Total Fat 0 g Potassium 172 mg
Saturated 0 g Total Carbs 40 g
Polyunsaturated 0 g Dietary Fiber 2 g
Monounsaturated 0 g Sugars 2 g
Trans 0 g Protein 4 g
Cholesterol 0 mg

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