Wednesday, October 5, 2011

Spanish Rice

Spanish rice makes a great side and can be used in many dishes including Paella.  It is light on the stomach and contains no gluten.  This is my favorite go to simple carb.  It is quick to prepare and it keeps well as leftovers.

Spanish Rice with beef shank used to stuff  grilled poblano peppers


1 TBS Olive Oil
½ Cup Diced Onion
½ Cup Diced Bell Pepper
½ Cup Pigeon beans
½ Cup Diced Tomato
3-4Cloves Minced Garlic
1 Cup long grain Rice
2 Cups Chicken Stock
Pinch Saffron

In a medium sized pot heat the olive oil.  Add in the diced onions and peppers and cook until translucent 5 – 10 minutes.  Microwave the saffron for 20 seconds to harden and crush.  Add a small amount of hot water to the saffron and set to the side.  Stir the rice, garlic, and reserved saffron into the medium pot and stir to coat the rice.  Stir in the tomato, pigeon beans, and chicken stock.  Cover and cook on low for about 15 minutes or until rice is fluffy.  Enjoy.    


  1. That looks delicious. Stuffed peppers if done right, are always good.