Like most of my cooking, this is the what’s in the pantry version. It should perhaps be called Portuguese rice, because I used Linguica. For best results cook in a rice pan. I use a Le Creuset cocotte pan (like a paella pan only deeper, French style), but a dutch oven with a tight-fitting lid, or a paella pan will work just as well.
Spanish Rice Recipe
- 1 T Olive Oil
- 2 tsp Butter
- 2 White Onions
- 1 Carrot
- half bulb Fennel
- 2 Green Onions
- 4 cloves Garlic
- 12 oz Linguica
- 3 cups Medium Grain Rice (calrose)
- 1 can Chicken Broth
Chop the vegetables. Heat olive oil and melt the butter on medium heat. Add the vegetables in the order listed (toughest first), allowing each to soften slightly before adding the next.
Brown the Linguica.
Add the rice and coat thoroughly. Each grain should be shiny and warm.
Add the chicken broth and enough water to cook the rice, approximately three cups of liquid total. You may need to adjust the amount. Reduce heat to low. Cook for 20 minutes.
If you used low sodium chicken broth, add salt to taste.
I would have taken a close up shot of the food. But my camera has decided that it will no longer take macro photographs.
This dish freezes well.