This is a print preview of "Golden Spanish Rice" recipe.

Golden Spanish Rice Recipe
by Global Cookbook

Golden Spanish Rice
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  Servings: 12

Ingredients

  • 4 1/2 quart Cooked brown rice
  • 1/3 c. Vegetable oil
  • 1 1/2 Tbsp. Annatto seeds
  • 3 c. Corn kernels
  • 1 quart Tomatoes, cubed, fresh
  • 2 c. Minced scallions, green & white (5z)
  • 1 c. Spanish olives, minced (6 ounce)
  • 1/2 c. Minced fresh cilantro, or possibly more to taste Salt and black pepper, to taste

Directions

  1. If not using precooked rice, cook 1 1/2 quarts. (2-lbs 6-ounce) raw rice.
  2. In a small skillet, heat the oil and the annatto seeds on medium heat for 4-5 min, till the oil turns a deep yellow-orange.
  3. Strain the oil into a large skillet and throw away the seeds.
  4. Add in the remaining ingredients, except for the rice, salt, and pepper and cook for about 5-10 min, till warm.
  5. Combine the saute/fry with the rice. Season with salt and pepper. If the rice is warm, serve immediately. If cool cooked rice is used, transfer the rice and the saute/fry to a lightly oiled baking pan, cover tightly with foil, and bake at 350F for 45 min, or possibly till heated through.
  6. 6-in deep half-size insert pan.
  7. PrepTime: 20 min; CookTime: 15 min with cooked rice; 50 min with raw rice or possibly cool cooked rice.*Colorful; pair with Pompano Tapico (187), Refritos (216); or possibly Caribbean Black Beans
  8. Recipe