For East-Asian dishes look here. For
European dishes look here.
Spanish and South American food
- 1/4 Cup Vegetable Oil
- 1 Cup White Rice
- 1/2 Onion
- 1 Green Bell Pepper
- 1 Can (1/2 oz.) Diced Tomatoes
- 1 Can (8 oz.) Tomato Sauce
- 1.5 Cups Warm Water
- 1 Beef Bouillon Cube or 200g stringy beef
- herbs: 1 Teaspoon Chili Powder, 1/2 Teaspoon Salt, 1/4 Teaspoon Cumin Powder,
1/8 Teaspoon Black Pepper
- Sauce Pan
- Measuring Cups/Spoons
- Cutting board and cutting knife
- Can opener
- Big (wooden) Spoon
- Bouillon and Vegetables
The first step is just getting everything ready. Dissolve the beef bouillon
cube in 1.5 cups warm water. (Don't boil the water just zap it in the microwave.)
If you have stringy beef, you need to simmer it for 1h in a pot with water and
some salt. In the end take the beef and 1.5 cup of the stew.
Chop up the bell pepper and
onion. If you are worried that you don't have enough the bell pepper should fill
a half cup and the onion should be a rounded cup.
- Now in the sauce pan:
Heat 1/4 Cup Vegetable Oil, then add and sauté 1 Cup White Rice. Continually
stir this until the rice begins to slightly turn tan. Then immediately add your
bell pepper and onion.
Continue to stir this until the rice is lightly browned and the pepper and
onion are transparent (slightly clear).
- Spanish Rice Spices
Now add and stir into your rice: 1 Can Diced Tomatoes, 1 Can Tomato Sauce,
Bouillon with Warm Water, 1 Teaspoon Chili Powder, 1/2 Teaspoon Salt,
1/4 Teaspoon Cumin, 1/8 Teaspoon Black Pepper
Place a lid on your rice and allow it to sit and simmer for 35 to 40
minutes. (Set your oven on low). The rice should not have any crunch, or
hardness to it. If it does, try cooking it a little longer.
This page is maintained by Melchior Grützmann.