The first five rice recipes I have to share are rice basics, in a variety of flavours. Some of them will get re-used later on in my ricefest in other dishes, but all can be stand-alone side dishes as well. You will notice that all of them are based on the Brasilian rice method, which is why I shared that first.
In keeping with today’s Spanish theme, here’s a fine exhibition of tremolo on harp:
In a heavy-bottomed pan, stir together:
1 1/2 cups brown rice (I use plain long grain brown, but jasmine and basmati work fine too)
1 large clove crushed garlic
2 T oil
3/4 tsp salt
1 small jalapeno, seeded and minced
1 tsp cumin seed
1 T taco seasoning
2 small tomatoes, chopped (or 1/2 cup canned tomatoes, drained)
1 tsp onion powder
Turn on heat and cook all of the above for about 5 minutes over medium heat, stirring constantly, to toast rice.
When the oil is beginning to absorb, add:
3 3/4 cups chicken broth (I stirred 4tsp chicken seasoning with 3 3/4 cups water)
Bring to boil, cover tightly, and reduce to a simmer for 45 minutes. Then let sit covered 10 minutes (do not remove from heat). Fluff with a fork and serve.