Spicy Spanish Rice
Adapted from foodnetwork.com, recipe by Guy FieriServes 10 to 12
Guy Fieri uses basmati rice and chayote squash in this recipe, but you could substitute summer squash and whatever rice you like best. This recipe makes a huge amount and could easily be halved. I think you also could leave out some of the peppers if you don’t want it to be so spicy.
1 red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
1 ear corn, shucked
1 tablespoon canola oil
1 yellow onion, diced, about 1 cup
1/2 bell pepper, seeded, ribs removed and diced
1 chayote squash or summer squash, peeled, seed removed and diced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups basmati rice
5 cups chicken stock
1/4 cup roughly chopped Spanish olives
1/2 cup canned black beans, rinsed and drained
1/2 cup diced fresh tomatoes (alternatively you could use canned)
1/3 cup chopped fresh cilantro leaves
Heat the grill or broiler to high. Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Sauté until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and sauté for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
Revision 1. Last edited Fri 17 Sep 2010 10:33am by DonnaSavastio