Spanish Rice (sopa de arroz)

Serving Notes:

Serving size is 3/4 – 1 cup of cooked rice per person.  Volume of uncooked rice plus volume of added water equals final volume. So 2 cups of uncooked rice plus 4 cups of water yields 6 cups of cooked rice and serves 6 – 8 people.

Toasting the Rice:

You need to toast the rice before using it in this recipe. Toasting the rice caramelizes the starch on the surface of the rice, giving it a nutty flavor and keeping it from sticking together. When you toast the rice, there is no reason to wash it before cooking it.

1. Set the top oven rack to the highest setting.
2. Set oven to High Broil.
3. Leave the oven door open at the top.
4. Spray Pam on a large jelly roll pan.
5. Spread up to 6 lbs. of rice on the pan.
6. Spray the top of the rice with Pam.
7. Put the pan in the oven and watch constantly.
8. When the rice starts to brown, rake it with the tines of a pasta ladle or a potato masher.
9. Repeat, browning the newly exposed rice.
10. After about 1/3 of the rice grains are golden brown, remove the pan from the oven.

Caution:

If you use too much oil or store the toasted rice too long, the oil will go rancid and the rice will taste fishy. If you have to toast the rice ahead of time, store the toasted rice in the freezer. Use very little clarified butter or use Pam cooking spray to add oil to the rice before toasting.

INGREDIENTS (6 cup recipe):

• 2 cups toasted rice (I always use Basmati rice)
• 3 Tbsp Knorr Sopa de Tomate
• 1 teaspoon sea salt
• 5 Tablespoons tomato paste
• 1 teaspoon onion powder
• 1/2 teaspoon minced garlic or 1/8 teaspoon garlic powder
• 4 cups water
• Green and red peppers, onions, garlic, frozen corn (optional)

INSTRUCTIONS (6 cup recipe):

Cooking the rice:

1. Heat the oven to 350 degrees.
2. Put the water in an oven-proof pot.
3. Stir in all the ingredients except the rice.
4. Bring the water to a boil.
5. Remove from the heat and stir in the rice.
6. Cover the pot tightly with aluminum foil.
7. Bake the pot in the oven for 35 minutes.
8. Remove the pot from the oven and let it rest 10 minutes before you remove the foil.
9. Remove the foil and fluff with a fork.

Oven Baked Rice (15 lbs. for a large party)

This is a great way to cook a bunch of rice. It comes out perfectly every time, doesn’t burn, and you can decrease the recipe, as required.

Note: I toast large batches of rice on an oiled griddle. Spray the rice with PAM and stir to lightly coat it. Turn it often and remove when at least 1/3 of the rice is a light brown color. I have done about 4 lbs of rice per turn on my outdoor propane griddle. Each turn takes about 10 minutes.

Use a large roasting pan (12 qt. minimum) or the metal liner from an electric roaster. Electric roasters are usually at least 18 quarts. This makes 15 lbs of rice. This is enough to serve 40-6 oz. servings.

INGREDIENTS:

• 10 cups toasted rice
• 5 quarts of water (boiling)
• 1 cup Knorr Sopa de Tomate
• 2 Tablespoons sea salt.
• 12 oz. Tomato Paste
• 1 large onion (diced)
• 1 Tablespoon minced garlic
• 10 or 12 oz. frozen sweet corn (bag)

INSTRUCTIONS:

1. Brown the rice per the instructions, above.
2. Remove all but the bottom rack from the oven and Preheat the oven to 350 degrees.
3. Oil the bottom of the roaster pan (or use Pam).
4. Add the rice to the roasting pan.
5. Bring 5 quarts of water and the remaining ingredients to a boil in a stock pot.
6. Stir until fully dissolved.
7. Pour the water mixture into the roaster.
8. Stir.
9. Seal the top of the roaster tightly with aluminum foil.
10. Place it in the oven.
11. Cook for 35 minutes until all the water is absorbed.
12. Remove from the oven and let it rest for 10 minutes before opening.
13. Remove the foil and fluff the rice.