Spanish Rice

This is one of those recipes that I had some trouble deciding on. We wanted to try a dish inspired by Spain and I really wanted to cook up some spanish rice. Most of the time when you have Spanish Rice it’s more mexican than spanish and I wanted it to be very spanish in taste. I looked at basque recipes, castilian recipes and recipes from every other part of Spain that I could find. In the end I decided to make a recipe that pulled from spanish tradition as well as some of the cultural influence from Africa and the middle east. That’s why I added the green olives and sumac and I have to say I was a little iffy on adding the olives as I’m not generally a fan of green olives. I am glad I put them in there though, they add an amazing dynamic to the taste.

The recipe calls for hot water, this is important. It doesn’t have to be boiling, your hottest tap water will do. You could substitute chicken broth in for the water to make it heartier and more flavorful, just make sure it’s hot when you add it.

	1 cup white rice
	1/4 cup white onion (chopped)
	1/4 cup grape tomatoes (chopped)
	1/4 cup pitted green olives
	1/2 tsp paprika
	1/2 tsp sumac
	1/2 tsp olive oil
	1 pinch salt

1.	Put the olive oil in the pan and turn heat to medium. Once the pan is heated the olive oil should be able to spread around the whole pan.
2.	Add the onion and cook until it starts to become somewhat clear. Push the onion to the sides of the pan leaving an open space in the center. Add the tomatoes to the center and let it cook until the onion starts to turn golden brown on the edges.
3.	Add the olives, paprika and sumac and lightly stir it all together. Pour in the hot water.
4.	Add the rice giving everything a quick stir. Let the water come to a boil. Turn down the heat to low and cover. Let it cook for about 15 minutes. Taste the rice to see if it's ready. Let it sit for about 5 minutes before serving.

Rating

Ingredients

Instructions

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