Our little country general store happened to have fresh tomatillos in stock yesterday (very unusual!) so I eagerly bought them to make tomatillo salsa for simple bean and cheese enchiladas. It was the perfect excuse to try @QtrBel
's Spanish Rice recipe as a side. It didn't disappoint. I made a couple of small adjustments just based on what I had in the pantry, but followed the outline of the recipe, and the rice came out great.
I used a can of fire roasted crushed tomatoes instead of diced fresh tomatoes, and I had some garlicky green olives so sliced those up and added them in. Sauteed sliced onion, garlic and jalepeno (forgot to get bell pepper) in olive oil and a pat of hot honey butter I had in the freezer; added 1 cup rice to toast; deglazed with about 1/4 cup white wine before adding ~1.5 cups stock, then salt & pepper, ground cumin, "bloomed" saffron, sliced green olives, and canned tomatoes. Put in a 375* degree oven. When I checked it at 20 minutes, I was a little panicked that it was going to be way too watery and the rice wasn't cooking. Used that opportunity to adjust salt and pepper, as it definitely needed more, and stirred in some diced scallions. But I checked it again at 30 minutes and it was perfect! The rice was cooked through and all the liquid had absorbed. I was so happy that there was nothing stuck to the bottom and everything had cooked through evenly.
Next time I make it, I think I'd reduce the amount of tomatoes to 1/2 can (or use fresh in season). Also, my saffron was pretty old so it didn't really give off its pretty color. You could sort of taste that it was in the background, but time to replace it with something fresher. But this is the best way to cook this kind of rice dish I've tried. Thank you so much @QtrBel
- it was a huge hit. Lovely husband is taking the leftovers to work for lunch today he liked it so much.
Do you make your jambalaya that way too?