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Mexicanized rice
Hello,
I really like this recipe because it’s very easy to cook, it’s delicious and it’s a fantastic choice for bring to work in tupper.
Ingredients:
- Rice (about 125 gr per person)
- Sliced jalapeños
- Tuna
- Tomato sauce
- Star anise
- Cardamom
If you don’t see the video click on next link: http://youtu.be/v2tLo-ipqvw
Start heating water with a star anise and about 5 grains of cardamom. When water is boiling add a pinch of salt and the rice, stir to avoid the rice stuck to the bottom and cook for 10 minutes. Take a look at the rice and add a bit of hot water if needed.
On a bowl add the sliced jalapeños, and some tuna taking care to remove oil excess. Add the rice, some tomato sauce, mix well and you’re done.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY
Black rice
Hello!
This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.
Ingredients (for 4 people):
- 300 gr rice
- Sepia or squid (sobre 800-900 gr) with it ink
- 2 onions
- 1 garlic head
- 1 pumpkin
- 12-16 prawn/shrimps
Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.
Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.
Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.
Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)
Xavi’s rice
Hi,
Some days ago my boss was telling me how lucky I am for knowing how to cook. Well, it’s true some recipes are not really easy, but there are some recipes really effortless and also with a nice flavor. After thinking about it, I’ve tested this recipe and named after him: Xavi’s rice
Ingredients (for 1 person):
- 100 gr dried mushrooms
- 50 gr rice
- Soy sauce
- Cheese (Old Amsterdam, Parmesan, Grana Padano …)
Add the dried mushrooms in a bowl, add hot water and let rest for 2 hours (or at least 1 hour), water must be hot but not too much, you must be able to maintain your finger inside water. After some time you kitchen will have a nice smell 🙂
Drain the mushrooms but don’t throw away the water, put it in a saucepan and when water is boiling add salt and rice (about 50 gr per person) . Cook for 15 minutes.
When rice is about to be ready add olive oil in a wok, and when oil is hot add the mushrooms, salt and pepper. Cook them while stiring for 3-4 minutes. Add soy sauce and then rice previously strained, stir and cook for 3 minutes.
Serve and add grated cheese over, I used Old Amsterdam, but parmesan or grana padano should be also nice.
Recipes from Spain 