Guys Spicy Spanish Rice
From choclytcandy 14 years agoIngredients
- 1 red bell pepper shopping list
- 1 poblano pepper shopping list
- 1 jalapeno pepper shopping list
- 1 serrano pepper shopping list
- 1 ear corn, shucked shopping list
- 1 tablespoon canola oil shopping list
- 1 yellow onion, diced, about 1 cup shopping list
- 1/2 yellow bell pepper, seeded, ribs removed and diced shopping list
- 1 chayote squash, peeled, seed removed and diced shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon freshly cracked black pepper shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 6 cloves garlic, minced shopping list
- 2 cups basmati rice shopping list
- 5 cups chicken stock shopping list
- 1/4 cup roughly chopped Spanish olives shopping list
- 1/2 cup canned black beans, rinsed and drained shopping list
- 1/2 cup diced tomatoes shopping list
- 1/3 cup freshly chopped cilantro leaves shopping list
How to make it
- Heat the grill or broiler to high.
- Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
- Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
People Who Like This Dish 2
- boosan21 Pleasant Valley, CT
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