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Spanish rice

  • 10 g Ghee
  • 200 g Dry Rice, rinsed and soaked
  • 30 g Jalapeños, minced
  • 30 g Scallions, thinly sliced, greens reserved for serving
  • Seasonings
    • 1 Garlic Clove, minced
    • 1 Bay Leaf
    • 1/2 t Cumin Seed
    • 1/2 t Chili Powder
    • 1/4 t Dried Cayenne Pepper, ground
    • 1/4 t Medium-Grain Salt
  • 250 g Chicken Stock, boiling
  • 100 g Tomato Sauce
  • 1/2 T Lemon Juice
  • For Serving
    • Scallion Greens, sliced
  1. Season. Melt ghee in a saucepan over medium heat. Stir cumin seed, garlic, and bay leaf, and toast 30 seconds until fragrant. Stir in rice until coated evenly. Add jalapeños, scallion whites, garlic, and remaining seasonings, and stir until combined. Toast 5 minutes, stirring once or twice, until fragrant.
  2. Cook. Add chicken stock and tomatoes. Bring to simmer and reduce heat to low. Simmer, covered, 20 minutes. Remove from heat.
  3. Rest 8 minutes, covered.
  4. Fluff rice with a fork, working lemon juice throughout.
  5. Garnish with scallion greens.

  1. Mitzewich, John. "Side Dish Stagnation? Spicy Tomato Rice to the Rescue!" Food Wishes. 6 February 2009. ↩