Spanish rice is a staple of the Hispanic diet and it's easy to see why. It has a delightful flavor and it can be added to so many different dishes to jazz them up. You can make mild versions of your favorite Tex-Mex favorites like tacos and burritos with this recipe along with mild versions of many other foods. If you like chili, the Spanish rice cooker will help you create that very spicy hot dish. There are many ways you can enjoy a dish that uses this great cooking utensil and this article will give you a few of those ways.
The first way I like to use my Spanish rice recipe is in a casserole. The wonderful flavor of this heavy stew lends itself perfectly to a good casserole. One of my favorite casseroles is the black bean casserole because it has a milder, more subtle flavor. This allows me to take out the hot peppers and a bit of the heat to create a milder dish which I love.
Another way I like to make an easy spanish rice recipe is in a tortilla. I love Mexican food, and a nice bowl of delicious enchilada or carne asada is always welcome during the cold winter months. This hearty dish is easy to make and the spices and heat add a fresh dimension to this Mexican dish that just does not happen with tortillas. I'm not the biggest fan of beef in my food, but this dish certainly comes out moist and delicious when it is made with tortillas. If you're not too much a fan of beef but still want to include it in your table, try this Mexican enchilada recipe.
I'm not going to talk about beef and broccoli florets today because I don't think anyone needs that much information. I will, however, discuss a quick method I use to prepare my Spanish rice recipe in one pot. It is very similar to the Chinese dumplings in the sense that you just mix the florets with a beaten egg, some minced pork, some vegetable stock, some corn tortilla chips, some water, and then some cheese. You cook the egg and pork mixture until it becomes soft and then beat the other ingredients together. Mix the florets with the stock and water, and then the cheese until it all comes to one long paste.
In fact, I normally only use half a stick of butter for the entire saute. I usually like to have brown sauce on the bottom. So, I can dip my chicken in the brown sauce, brown it a bit, and then turn over the saute to brown the other side. Just as the famous Cantonese chef, Tsun Tai, used the moisture from his cooking to draw out the flavor from the vegetables, using a browned butter helps to draw out the flavor from the saute.
If you are making your own enchiladas for the first time, you might be tempted to add some dried oregano and a bit of fresh chili powder to the batter. This is a great idea, but if you don't have the time to make the extra effort, just take a hint from the cookbook. Anytime I make a new Mexican food recipe, I write it down in a notebook so that I remember it. This also applies to my Spanish rice recipe. It's probably just good practice to keep track of the ingredients. For more info on this topic, see this alternative post: https://en.wikipedia.org/wiki/Cooked_rice .
