Rice up your life with a Spanish tinge

By: Darlene Henderson / Recipe Swap Posted: 1:00 AM CST Wednesday, Jan. 20, 2010

Today's column rices it up.

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This article was published 20/01/2010 (6033 days ago), so information in it may no longer be current.

Today’s column rices it up.

Karen Latimer had written that she can no longer purchase Rice-A-Roni locally, only in the United States, and asked if anyone may have a recipe that was close. Thanks to Emily Lucko who sent in a recipe that she says is similar. Kudos also to Karen Hanuschuk of Dugald and Irene Ellis of Toronto for similar recipes. Irene notes that the original Rice-A-Roni is also available online at Amazon.com.

Rose Wasyliw had requested a recipe for Spanish rice casserole. Thanks to Tamara Greenlay of Holland for the quick and easy Spanish rice recipe, and to Myron Myles for the Spanish rice casserole.

KELVIN HENDERSON
Spanish rice — KELVIN HENDERSON Spanish rice

New requests from readers:

Derek Mayes writes that he used to purchase a delicious Dundee cake from Eaton’s, and asks if there is a an establishment in Winnipeg that produces this cake, or if someone may have the recipe.

Colleen Van Walleghem is looking for a recipe for tandoori chicken pizza like the one served at Moxie’s.

If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@freepress.mb.ca, fax it to 697-7412, or write to Recipe Swap, c/o Darlene Henderson, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number.

Like Rice-A-Roni rice pilaf

30 ml (2 tbsp butter), divided

1 onion, finely chopped

2 cloves garlic, minced

250 ml (1 cup) uncooked white rice

175 ml (3/4 cup) broken up vermicelli pasta in 1-inch pieces

500 ml (2 cups) low-sodium chicken broth (or make your own)

125 ml (1/2 cup) water

1 ml (1/4 tsp) thyme

1 ml (1/4 tsp) salt

Pepper to taste

Heat 15 ml (1 tbsp) butter in a large skillet set over medium heat. Add onion and garlic; sauté 1 minute. Add the rice and vermicelli; sauté 4 minutes. Stir in broth, water, thyme, salt and pepper. Bring to a boil, stirring well. Reduce the heat to low, cover and cook about 25 minutes, until the rice and vermicelli are tender and the liquid has been absorbed. Stir in the remaining butter and serve.

Taste Tester Notes: I have never eaten Rice-A-Roni, and was pleasantly surprised by the tasty combination of this pilaf. I used broken whole wheat spaghetti noodles and did not add the second amount of butter before serving, and needed only about 15 minutes cooking time. Makes about 1125 ml (4 1/2 cups).

Quick and easy Spanish rice

60 ml (4 tbsp) butter

125 ml (1/2 cup) chopped onion

1 small clove garlic, minced

375 ml (1 1/2 cups/12 ounces) vegetable cocktail juice or tomato juice

1 medium green pepper, chopped

1 medium red pepper, chopped

KELVIN HENDERSON
Spanish rice casserole — KELVIN HENDERSON Spanish rice casserole

500 ml (2 cups) cooked rice

Melt butter in 1 litre (quart) sauce pan. Add onion and garlic then cook until tender (about 5-8 minutes). Stir in juice and peppers; heat to boiling. Add rice and stir. Reduce heat and simmer for 5 minutes. Serves 6.

Taste Tester Notes: This is indeed quick and easy with a mild sauce. The mix of green and red peppers is always a good flavour combination. I used half butter and half vegetable oil for frying, and vegetable cocktail juice. Makes about 1 litre (4 cups).

Spanish rice casserole

450 g (1 lb) lean ground beef

1 medium onion, chopped

1 clove garlic, minced

125 ml (1/2 cup) green pepper, chopped

796 ml (28 oz) can diced tomatoes

375 ml (1 1/2 cups) water

250 ml (1 cup) uncooked long grain white rice

5 ml (1 tsp) Worcestershire sauce

2 or 5 ml (1/2 or 1 tsp) chili powder, to taste

2 ml (1/2 tsp) ground cumin (optional)

2 ml (1/2 tsp) salt

1 ml (1/4) tsp pepper

Grated cheese (cheddar or Monterey Jack), optional

Brown ground beef in a large saucepan. When almost cooked, drain off any fat. Add onion and garlic to pan and continue cooking. Stir in remaining ingredients (except cheese). Cover and simmer for about 25 minutes or until rice is tender. Serve with grated cheese on top, or place in casserole dish, top with cheese and put in 190 C (375 F) oven until cheese is bubbling (about 10 or 15 minutes).

Taste Tester Notes: An easy to make and very tasty, nicely spiced casserole. I used 5 ml (1 tsp) of chili powder and recommend including the cumin, as the small amount adds a lot to the flavour. Use as much or as little cheese as you like. A dollop of sour cream would also go well with it. This is good as is, but you can add to the casserole with ingredients such as corn and black beans if desired. Makes about 2 litres (8 cups).