Spanish Rice with Smoked Paprika
This rice is quite simple to make and is full of delicious flavor. I made it with the steaks and used – yes, you guessed correctly- smoked paprika. I started by sauteing onions and garlic with some roasted cumin seeds and tomato paste. Some paprika and rice later, I had a fabulous side dish. Speaking of the rice, I used basmati rice. I didn’t have any other in the house. My husband felt, the nuttiness of the basmati rice was distracting in the Spanish preparation. I agreed with him but really like the long grained rice I used. If you don’t want the same distraction, feel free to use Jasmine instead.
I served the steaks and brussels sprouts with this rice dish. If you wanted to make a one-pot meal, you could add some shredded chicken and peas into the rice and call it a day.
The rice went beautifully with the steaks and the chipotle sauce. It was a great way to eat steaks with Latin flavors… try this dish, you will love it.
- 1 tablespoon olive oil
- 1 teaspoon roasted cumin seeds
- 1 medium yellow onion, minced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 2 tablespoons tomato paste
- 1 cup basmati rice
- 2 cups chicken broth
- Salt
- ½ cup cilantro, chopped
Heat a medium saucepan with the olive oil. Add the cumin seeds, onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomato paste and paprika and sauté for another 2 to 3 minutes. Add the chicken broth and bring to a boil. Add the rice and salt and bring to a boil. Cook for about 5 minutes on medium high heat till large holes appear on the surface. Turn the heat down and cover and cook for an additional 15 to 20 minutes or till rice is done. Garnish with cilantro and serve.
