Spanish/Mexican Rice 西班牙米饭
Spanish Rice or Mexican Rice? This an easy and delicious with some changes to common Spanish/Mexican Rice recipes.
Equipment
- 10“ Stanless steel pot
Ingredients
- 1.5 tbsp oil
- 1 medium onion
- 2 cups chicken broth
- 1.5 cup long grain rice
- 12 oz chicken breast (optional)
- 1 cup chunky salsa (could be substituted with tomato chunks and salt)
- 1 tsp turmeric powder (optional)
Instructions
- Chop onion and chicken breast into small pieces
- Heat oil in the pot at medium to high heat. Add the chopped onion and stir for 3-5 mins until it's sweating
- Add chopped chicken and stir until juice comes out and dry (about 5 mins)
- Add rice (no need to rinse) and stir at medium heat until all the rice is coated (2-3 mins)
- Add chicken broth and stir in salsa (and turmeric powder).
- Bring the mixture to boil and reduce to low heat. Cover the pot and simmer. Liquid would be gradually absorbed (takes about 15-20 mins).
- Keep the lid on, turn off the heat, and let it rest for another 5-10 mins
Video
Notes
-Since I don't use salsa except for this dish, I added all the salsa I bought. It is more than 1 cup. I reduced chicken broth to 1.5 cups.
-I used jasmine rice in this recipe because when I bought salsa, I bought the rice at the same store. You could use other long grain rice.
-To reduce starch, you can rinse the rice with running water.
-Since there is salt in salsa, I didn't add extra salt.
-I don't always add turmeric powder in the recipe, but it does bring some variation.