Recipe

Arroz Andaluz Recipe


Arroz Andaluz Recipe Rivet / All my dishes
1 year ago
A very pretty side dish
Prep:15m Cook:30m Servings:4

Rivet

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Ingredients
  • 1 cup medium grain rice (Basmati tastes great although Spanish Bomba is my original)
  • 1 Red Bell Pepper, diced
  • 1/2 Large White Onion, diced
  • 1 and 1/4 Cups White wine
  • 1 Chicken Boullion cube
  • 1 Cup fresh chopped Parsley
  • 1/2 TSP salt
  • 1/2 TBSP pepper
  • 1/2 lemon
  • Olive oil
  • Water

Directions
  1. Put 3 or 4 TBSP olive oil in a saucepan to high heat.
  2. Add onions, red pepper, salt, black pepper and stir quickly
  3. Reduce heat to MED-HI, when onions begin to caramelize, add 1/4 cup white wine and the chicken boullion cube
  4. Mash the cube down and stir heavily
  5. After a minute or two add rice. Mix well over high heat, it will seem dry but stir it up!
  6. Add 1 cup wine and 1 cup water and continue to stir over high heat.
  7. It will boil, it will bubble, keep stirring!
  8. Mix about 1 or 2 minutes, then cover the pot
  9. Immediately lower heat to WARM or lowest setting
  10. Fifteen minutes later, open lid, squeeze the lemon over the rice and sprinkle the parsley on top.
  11. Cover and cook for another 5-10 minutes. You want the bottom layer to be golden brown and crispy.
  12. Scrape it up well onto a serving bowl as a pretty side dish.

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Comments

momo_55grandma 1 year ago said:
Love the flavor and combo. here thanks bunches

lunasea 1 year ago said:
This sounds great, Rivet - and I bet it is a beauty. High 5 - and thanks!

Welcome to Group Recipes!

Smiles,
Vickie

brianna 1 year ago said:
It sure sounds good. I will be trying this one out for sure. 5 forks


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No. of ratings: 3
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