GUY'S SPICY SPANISH RICE
Steps:
- 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.
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Charles Henry Hall Jr.
[email protected]I'm going to try this recipe tonight. I'll let you know how it turns out.
Lucia Muchina
[email protected]This rice is a good starting point, but it needs some tweaking to make it really good.
Sawa Dave
[email protected]I'm not a big fan of Spanish rice, but this recipe was actually pretty good. I might make it again sometime.
Aqeel Baba
[email protected]This recipe is just okay. It's not bad, but it's not great either.
Anah Bermudez
[email protected]I would not recommend this recipe to anyone. There are much better Spanish rice recipes out there.
Lillian Pierson
[email protected]This recipe is a waste of time and ingredients. It turned out terrible.
Tanzir Tamim
[email protected]The instructions in this recipe are not very clear. I had to guess at some of the steps.
Stuart Humphreys
[email protected]I found this recipe to be bland and uninspired. It needs more flavor.
Kalibobo Ivan
[email protected]This recipe is way too spicy for me. I had to add a lot of sour cream to cool it down.
Aoife Earle
[email protected]I'm not sure what I did wrong, but my rice turned out mushy. Maybe I added too much water.
Moris Rubeihayo
[email protected]This rice is so good! It's the perfect side dish for any Mexican or Tex-Mex meal.
Mosfikur Rahaman
[email protected]I love that this recipe uses simple, everyday ingredients. It's a great way to use up leftover rice.
ABHIJIT PODDER
[email protected]This recipe is a keeper! The rice is flavorful and has a nice texture. I will definitely be making it again.
Paul Lucky
[email protected]I've tried many Spanish rice recipes, but this one is by far the best. The addition of tomatoes and bell peppers gives it a wonderful depth of flavor.
Tintswalo Ubisi
[email protected]This is my new favorite rice recipe! It's so easy to make and it always turns out delicious.
RJ Ontor
[email protected]I made this rice for a party and it was a huge hit! Everyone loved the unique flavor and the vibrant colors.
Khan Shab
[email protected]I'm not usually a fan of spicy food, but this recipe was surprisingly mild. The flavors were well-balanced and the rice was cooked to perfection.
Mengwieh Nkweti
[email protected]This is a great recipe for a quick and easy side dish. I especially love the addition of corn and black beans.
Ak Kaiup
[email protected]I followed the recipe exactly and the rice turned out perfectly. It was flavorful and had just the right amount of spice.
Lynne Dewey
[email protected]This Spanish rice is a delightful blend of flavors and textures. The smokiness of the paprika and the subtle heat of the cayenne pepper complement each other perfectly.