StovetopMexican
Spanish rice
Rice toasted in oil, tomato, onion, cumin. The other Mexican rice. Not cilantro-lime.
Made it?
30 min · 25 min hands-on · pull 185°F
Ingredients
2 lb on the fire · ~1.6 lb to the table · 3 plates at 8 oz
- long-grain white rice1.5 cups
- onion, minced1
- garlic cloves2
- crushed tomato1 cup
- chicken stock or water2 cups
- cumin1 tsp
- kosher salt1 tsp
Method
- 1
Oil, rice, stir until some grains go blond, 4 minutes. Onion, garlic.
- 2
Tomato, stock, cumin, salt. Lid, low 18 minutes. Rest 5.
- 3
Fluff. It should be separate grains stained red, not risotto.
On the plate
With this, try
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min
- With this dish, try making street corn.
On the grate next to the steak, last 10 minutes. Husks off, hard heat, roll until blistered. Slather, cheese, lime.
20 min
- With this dish, try making blistered green beans.
When the meat rests. Dry beans, screaming pan, char, then garlic off the heat.
15 min