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Spanish and South American food

Spanish Rice

Spanish rice


Cooking utensils:


  1. 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.

  2. 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).

  3. 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.