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    I'm looking for a recipe for Spanish rice from Puerto Rico?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.I'm looking for a recipe for Spanish rice from Puerto Rico?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(I'm looking for a recipe for Spanish rice from Puerto Rico?),it will help you,my kids.



Answers:
I found this for you I hope it's the one your looking for, if not I also have included a site that lists all kinds of spanish rice recipes so check them out as maybe one of them is the correct one.

Rice with Pigeon Peas (Puerto Rico)
Ingredients :
1 lb fresh pigeon peas
8 cup water
very small amount of salt (optional)
2 tsp vegetable oil
4 oz Canadian bacon, diced
1 med onion, chopped
1 x cubanel pepper, seeds removed and chopped
1 x green bell pepper, chopped
1 med tomato, chopped
2 1/4 cup long-grain white rice
6 x stuffed green olives, diced
1 tsp capers
6 sprg coliander, chopped
1/4 cup tomato sauce

Method :
1. Rinse and drain the pigeon peas. In a large saucepan, combine the peas and water. Bring to a simmer and cook for 30 minutes. Stir in the salt (optional) and cook for 15 more minutes. Drain, reserving 3 cups of the liquid, and set aside until needed.
2. In a large, non-stick saucepan over medium-high heat, warm the vegetable oil. Add the Canadian bacon, onion, cubanel pepper, bell pepper, and tomato. Cook until the vegetables are tender, about 8 minutes.
3. Stir rice into the bacon and vegetables. Stir in the green olives, capers, coliander, tomato sauce, and drained pigeon peas. Cook for 2 to 3 minutes.
4. Stir in the 3 cups of reserved liquid. Bring to a simmer and cook until almost all the water has evaporated. Reduce the heat to very low, cover the pan, and cook for 15 minutes. With a large wooden spoon, turn the rice and peas very carefully. Cover and cook for 15 more minutes. Serve hot.
Note: You may substitute two 16-ounce cans of pigeon peas for the 1 pound fresh peas. Drain the canned peas and add enough water to their liquid to make 3 cups. Stir the canned peas into the rice for the last 15 minutes of cooking.

Pigeon pea
From Wikipedia, the free encyclopedia
http://en.wikipedia.org/wiki/Pigeon_pea

Searched for spanish rice : Found 173 recipes
http://fooddownunder.com/cgi-bin/search.cgi?q=spanish+rice

Other Answers:
paella
Source(s):
me

Best Spanish Rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.


Or this one:

Spanish Rice

2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chiles
2 teaspoons chili powder, or to taste
1 teaspoon salt

Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.


Bon Appetite! SPANISH RICE LIKE FROM A RESTAURANT!

1 cup rice
2 cups water
1 tablespoon tomato boullion *
2 tablespoons butter or vegetable oil

This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my latin friend after helping with countless barbecues and parties. This is the way her family has made it for years.
Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan.

It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just like you would normally, (about 20 minutes).

That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking.

*Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market and they should have it. Here's a good source
Source(s):
http://www.foodnetwork.com



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