©2010
AuthorDartagnan"a Spanish and Mexican cuisine staple that goes with just about anything"
Assemble ingredients.
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.
Add butter and shallots. Constantly stirring until butter is melted and shallots are just soft. 1 minute.
Add water, stock, roasted red bell, salt, bay leaf and lemon juice and bring to a boil. Boil 1 minute.
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.
Replace lid, remove from the heat and let sit, covered, without stirring, for 10 minutes
Fluff with a fork, add scallions, and serve hot.
Ingredients
Directions
Assemble ingredients.
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.
Add butter and shallots. Constantly stirring until butter is melted and shallots are just soft. 1 minute.
Add water, stock, roasted red bell, salt, bay leaf and lemon juice and bring to a boil. Boil 1 minute.
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.
Replace lid, remove from the heat and let sit, covered, without stirring, for 10 minutes
Fluff with a fork, add scallions, and serve hot.