"a Spanish and Mexican cuisine staple that goes with just about anything"
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Yields1 ServingPrep Time5 minsCook Time25 minsTotal Time30 mins
1 ½cupslong grain or basmati rice
1tspground turmeric
1tspcomino
½tspMexican oregano
1pinchground cinnamon
1 ½tbspunsalted butter, cubed
2tbspshallots, diced fine
1cupwater
1cupvegetable stock, warmed
2tbsproasted red bell pepper, diced fine
½tspfresh lemon juice
1bay leaf
1tspsalt
2tbspfresh scallions, sliced
1
Assemble ingredients.
2
Heat a pot to low-medium heat. Add rice, turmeric, cumin, Mexican Oregano and cinnamon over low heat until fragrant, stirring, about a minute. Raise heat to medium high.
3
Add butter and shallots. Constantly stirring until butter is melted and shallots are just soft. 1 minute.
4
Add water, stock, roasted red bell, salt, bay leaf and lemon juice and bring to a boil. Boil 1 minute.
5
Stir very well. Cover and reduce heat to a low simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, at about 20 minutes, barely crack the lid to see if water is absorbed, test a couple grains for doneness.
6
Replace lid, remove from the heat and let sit, covered, without stirring, for 10 minutes
Heat a pot to low-medium heat. Add rice, turmeric, cumin, Mexican Oregano and cinnamon over low heat until fragrant, stirring, about a minute. Raise heat to medium high.
3
Add butter and shallots. Constantly stirring until butter is melted and shallots are just soft. 1 minute.
4
Add water, stock, roasted red bell, salt, bay leaf and lemon juice and bring to a boil. Boil 1 minute.
5
Stir very well. Cover and reduce heat to a low simmer. Cook, covered, without stirring until the water is absorbed and the rice is tender, at about 20 minutes, barely crack the lid to see if water is absorbed, test a couple grains for doneness.
6
Replace lid, remove from the heat and let sit, covered, without stirring, for 10 minutes
AuthorDartagnan
