Easy, delicious, and flavorful, Spanish rice is the perfect one pot meal and a family favorite. Try out my version of the recipe that is loaded with vegetables and proteins.
Servings: 2
Course: Main Course
Cuisine: Fusion
Total Time: 1 hourhour30 minutesminutes
Ingredients
1cuplong-grain rice
2tbspolive oil
1cupchopped vegetables (red, green, and yellow bell peppers, carrots, beans, sweet corn, and peas)
1/2chicken breast cut into small bite-size pieces
2-3 sausages sliced into ½" pieces
6-8large prawns
1 tbspfinely chopped garlic
1medium onion chopped
1-2chopped green chillies
4tbsptomato puree
2tbsptomato sauce
1tspsalt or to taste
1/2 tspred chilli powder
1tspcumin powder (jeera)
1/2tspturmeric powder
1tspvinegar
1tspmixed herbs
Instructions
To begin, wash the long-grain rice well and soak it in water for 15-20 minutes.
Heat 2 tbsp of olive oil in a pan. Add in the chopped garlic and saute for a minute.
Next, add in the chopped onions. Cook for a minute or two. Add in chopped green chillies and saute until the onions are translucent.
Now add in half a chicken breast, cubed into small bite sized pieces. Sear them on high heat. Reduce the heat, cover with a lid and cook for 2-3 minutes.
Add in the sausages cut into bite-sized pieces and cook until done.
Next add salt, red chilli powder, cumin powder (jeera), and turmeric powder. Mix well.
Drain the rice and add it to the mixture. Mix it well gently and cook for 2-3 minutes.
Now add in chopped vegetables (red, green, and yellow bell peppers, carrots, beans, sweet corn, and peas). Make sure you mix gently so that the rice does not break.
Next add in tomato puree, tomato sauce, and vinegar. Mix well.
Add in the prawns and mix.
Now add in two cups of water and mix.
Finally, add in mixed herbs and mix it well. Check the salt and add more if required.
When the water starts to bubble, lower the heat to the minimum. Cover it with a lid and let it cook until the water dries up and the rice is done. It would take about 15-20 minutes.
When done, switch off the burner and let it rest for 4-5 minutes. Remove the lid and fluff up the rice.
The Spanish Rice is ready to serve.
Video
Notes
You can use saffron strands soaked in a tbsp of milk instead of turmeric.