BOIL IN SPANISH RECIPE
BROWN SPANISH RICE RECIPE | ALLRECIPES
I like to use brown rice whenever possible, but Spanish rice recipes seem to all call for white. This recipe is the result of many attempts to come up with an easy yet spicy (Tex-Mex) version.
Provided by patriotizm
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours 0 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.
Nutrition Facts : Calories 156.3 calories, CarbohydrateContent 32.3 g, CholesterolContent 2.4 mg, FatContent 1.3 g, FiberContent 3.2 g, ProteinContent 4 g, SaturatedFatContent 0.2 g, SodiumContent 1478.8 mg, SugarContent 0.5 g
RECIPE: SPANISH-STYLE POTATOES - TASTING TABLE
Crisp double-cooked baby Yukon Golds with garlic and parsley for a simple but memorable side.
Provided by Editorial Staff
Categories Side Dish, Vegetable
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- 1. Place the potatoes in a large pot and cover with cold water by 1 inch. Salt the water generously and bring to a low boil, partially covered, over medium-high heat. Cook until the potatoes are fork tender, 20 to 25 minutes. 2. Meanwhile, in a small bowl, combine the parsley and garlic. 3. Strain the cooked potatoes and transfer them to a towel-lined sheet tray. 4. In a large sauté pan, heat the olive oil over medium-high heat. Add the potatoes and cook, shaking the pan occasionally, until the potatoes are light golden brown, 5 minutes. Add 2 tablespoons of the parsley mixture, along with a pinch of flaky sea salt, and continue to cook, shaking the pan and stirring with a wooden spoon, until the garlic and parsley are fragrant and crispy, 1 to 2 minutes. Add the butter and the remaining parsley mixture. 5. Using a Microplane, zest the lemon directly over the potatoes. Stir to combine and cook 1 minute more. Remove from the heat and season to taste with flaky sea salt. Transfer to a platter and serve.
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