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Tu Vez Latino Culinary Academy: Spanish Rice


Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

The Italians eat pasta, the French consume bread, and we Latinos eat the hell out of some rice. Rice is the staple, the base of most meals. Along with rice’s BFF beans, it is the most common side dish in all of Latino cuisine. There are lots of reasons for this: 1) It’s cheap. Latin America is fairly ‘po. 2) It’s quick. We got stuff to do, yo. 3) It’s friggin’ delicious. There is no greater vehicle for flavors than the humble grain of rice. There are as many Latino rice recipes as there are Latino grandmothers, so this one is just one of millions. It’s a standard Spanish rice recipe. Pair it with anything. Literally, anything.

Spanish Rice

2 Tbps of vegetable oil

1/4 Yellow Spanish onion

3 Cloves of garlic, minced

2 1/2 Chicken broth. You can use water, but you want to use chicken broth

1 Pat of butter. As much as you consider a pat

1 Chopped tomato (optional)

1/3 of peas (optional)

2 Tbsp of cilantro (optional)

Saute the onions and dry rice in the oil. It sounds weird, but trust us, do it. The rice will be slightly browned. Add some garlic and saute for another minute. Transfer to a pot. SLOWLY pour in the chicken broth. At this point, throw in the butter. Don’t actually throw it, because it will splash and burn you. If you want to add the tomatoes or peas, you can do it now. You can also saute some peppers and add them if you want. Bring the broth to a boil and then reduce to low and let it simmer for about two minutes or until the rice is fully cooked. Stir in the cilantro if you aren’t one of those weird people that don’t like cilantro.

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