Recipe(tried): On Rice Dishes as an Accompaniment - Baked Onion Rice, Rice with Chorizo or Sausages, Red Wine Rice

On Rice Dishes as an Accompaniment

Yesterday I had Jeanne's Arroz con Pollo and I was not only impressed by its appearance but also delighted with its texture and taste. Rice is so inexpensive but so healthy and versatile that it is worth the effort to try to introduce it into our daily eating routines.

I promised my dear friend Jeanne to translate several rice dishes that, because of the language difference, are not available to the majority of interested cooks. Of course, I must mention that preferences in this dish are quite different. In the United States rice is preferred somewhat soupy, in a risotto manner. In Spain the Paellas are served Al Dente, not wholly cooked, and are covered with aluminum foil and let standing for 10 to 20 minutes, to finish the cooking process. In Puerto Rico we prefer our rice "granoso" dry, but well cooked. This seems like conflicting adjectives, but I wish I could share with all of you a delightful rice cooked Puerto Rican style.

Today, I will post several easy rice dishes that are recommended as side dishes to accompany the main dish in a Menu. In another occasion I will provide Rice as a Main Dish. Buen Provecho!

BAKED ONION RICE

1 1/2 cup long or medium grain rice
1 can of onion soup
1 medium can of corn undrained
2 tb olive oil
2 tb soy sauce
1/2 cup water
1 cup shredded Parmesan Cheese

Prepare a baking dish with Pam or olive oil (I invariably use my already cured Paella Pan for all the rice dishes, either in the oven or on top of the stove). Mix the rice, soup, corn, olive oil, soy sauce & additional water. Cover & bake at 325 F for 1 hour (if your baking dish has no cover, use aluminum foil). Serve with the shredded Parmesan. NOTE: Sometimes I prepare this dish covered with shredded mozzarella and then covered and baked. The result is spectacular, tasty and can be served almost like a LASAGNA.

RICE WITH CHORIZO OR SAUSAGES

2 tb olive oil
4 medium sized chorizos , cut into 1/4 inch slices (you can use Italian or Polish sausages instead of the Chorizos)
1 onion well chopped
1 green pepper well chopped
2 garlic cloves finely chopped or crushed if you have a mortar
1 cup drained & chopped canned whole tomatoes
1/2 cup dry sherry or beer
1 bay leaf
1/4 tsp powdered saffron, Bijol or turmeric
2 tsp salt or to taste
1/4 tsp ground pepper or to taste
2 cups long or medium grain rice
3 cups water

In a Paella pan or a Saut pan big enough with cover, over Low heat, heat the oil, chorizo, onion, bell pepper and garlic, stirring until vegetables are tender (6 to 8 minutes). Add the tomatoes, sherry or beer and bay leaf and cook for 10 more minutes. Raise heat to high, add the powdered Bijol (saffron or turmeric), salt, pepper, rice and water and cook uncovered, until all water is absorbed and small craters appear over the top of the rice, 15 to 20 minutes )(do not move the rice during this 15 to 20 minutes). Reduce the heat to LOW, move the rice from the bottom up, cover & simmer until the rice is dry and fluffy, 10 to 15 minutes. Serve as accompaniment to your main dish.

RED WINE RICE

1 onion well chopped
3 tb butter
2 cups rice (medium or long grain)
2 cups chicken broth (I prepare the broth with Knorr cubes)
1 cup red wine
2 chopped tomatoes
salt & pepper to taste

Saut the onion in the butter (in a paella pan or a heavy saut pan with cover). Add the rice and saut for a few minutes. Add the chicken broth, wine, well chopped tomatoes, and salt & pepper to taste. Lower to medium heat, and cook, uncovered until the rice is dry and the surface forms small craters. Move the rice from the bottom up, cover and lower the heat to low. Cook for approximately 20 minutes without uncovering or moving the rice. Now the rice is ready. You can let it covered standing for 5 to more minutes. Serve as the accompaniment to your main dish.