 is added and the pot is covered and put into the oven to simmer and steam. This technique results in ‘fluffy’ rice. data-pin-do=)
Spanish Rice Pilaf by Foodie’s Chef Laura Brennan
September 15, 2022
‘PILAF’ is a method of cooking rice and/or wheat. The rice kernels are coated in oil and/or butter until they are ‘hot to the touch’. Simmering stock (or other liquid) is added and the pot is covered and put into the oven to simmer and steam. This technique results in ‘fluffy’ rice.
- Prep: 30 mins
- Cook: 1 hrs
- Yields: 6-8 servings.
Ingredients
1 cup finely diced onion, divided in half
1⁄2 cup, small-dice bell pepper, red, green or yellow
1⁄4 cup finely diced celery
2-3 cloves garlic, finely chopped or mashed to a paste
3-4 ounces chorizo sausage, cut into 1⁄4-inch cubes
4 tablespoons (1/4 cup) olive oil, divided
2 tablespoons butter
2 tablespoons tomato paste
1 1⁄2 teaspoons smoked paprika
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons chili powder
2 teaspoons kosher salt, divided, plus more to taste
Freshly ground black pepper
32 ounces chicken stock, preferably low sodium
2 tablespoons mild white wine vinegar
1 or 2 bay leaves
2 cups long-grain white rice (NOT rinsed)
Optional: 1⁄2 teaspoon saffron threads
Optional: 3⁄4 cup defrosted petite green peas
Optional: cooked chicken, beef or shrimp to accompany the rice
Directions
Begin by prepping all the ingredients and setting them aside. Add 3 tablespoons of olive oil to a 4-quart casserole pot that can safely go into the oven. (Note: Choose a pot that has a tight-fitting cover.) Add 1⁄2 of the diced onion, the diced bell peppers, and the diced celery to the pot and cook on low to medium heat for 5-8 minutes or until softened. Add the diced chorizo and cook for another five minutes to soften the chorizo. Add the garlic and a 1⁄2 teaspoon of kosher alt to the pot. Add the dried spices (smoked paprika, cumin, and chili powder) and stir well to combine. Add the tomato paste and cook on low heat, stirring often until the tomato paste has darkened in color; it will become ‘rusty’. Add a few twists of black pepper from the mill. Set the pot aside.
Pre-heat the oven to 350 degrees.
Bring the 32 ounces of chicken stock to a simmer with the bay leaves, the white wine vinegar, and saffron threads, if using. Turn off the burner under the pot.
Choose another pot, large enough to stir 2 cups of rice without the grains flying out of the pot. Gently heat the pot with the remaining tablespoon of olive oil and then add the 2 tablespoons of butter. (Note: I deliberately heated the olive oil first and then added the butter to ‘protect’ the butter from possibly burning.) Add the remaining 1⁄2 cup of diced onions to the pot along with a pinch of kosher salt.
Note: I cooked more onions and the rice in a separate pot, so I would be sure to get the grains coated correctly. There’s a lot of moisture and vegetable juices created in the larger pot which would inhibit the rice grains from getting coated with a ‘protective’ layer of fat. This coating of the rice grains in butter/oil before cooking yields the ‘fluffy’ rice we are hoping for. And it tastes great as well!
Add this cooked mix of onions and rice back to the larger pot. Stir well to combine everything. Add the heated chicken broth to the pot and gently stir and bring everything to a simmer. Turn off the heat and cover the pot, first with a piece of parchment (cut a round piece to fit into the pot OR use paper towels laid on top.) Cover the pot with its own tightly fitting lid and pop the whole pot into the oven. Set the timer for 20 minutes. Be careful when checking for doneness as there will be steam
rising from the pot when you remove the lid and parchment/paper towels. Taste. Rice should be tender. If not return to the oven for another five minutes. When rice is finished cooking, leave the lid, parchment or paper towel in place and let sit for 10 minutes. Fluff rice with 2 forks before serving. Taste and season more to your liking.
To Serve: Mix in the room temperature peas if using. And serve with a protein of your choice or enjoy as it is. (It would be delicious with refried beans in a taco or burrito.)
