I absolutely adore this recipe because it’s like a vibrant fiesta in a pot, blending my love for bold flavors and culinary simplicity. The savory mix of olives and capers with aromatic spices allows me to effortlessly impress my friends at any casual dinner gathering.
With this Rice Cuban Style Spanish Way recipe, I absolutely adore bringing bold and bright flavors to the table. The aroma of minced garlic, ground cumin, and oregano wafts through the kitchen as it mingles with the green bell pepper and onions.
This delicious dish is a harmonious blend of nutritious elements and great taste—nothing short of an all-around win!
Ingredients
White rice, long grain: Carbohydrate-rich; energy-providing; mild-flavored base.
Olive oil: Nutrient-rich fats, confer a buttery flavor, help with the heart of sautéing.
Allium cepa: Delivers sweetness, is fiber-rich, and boosts the aromatic profile of dishes.
Green bell pepper: Provides vitamin C, gives a crisp texture, and contributes sweetness.
Garlic: Offers sharp taste, boasts antioxidants, crucial in Cuban cuisine.
Cumin: Warm, earthy spice that helps in digestion and gives the dish a delightful aroma.
Adds acidity, deepens color, boosts umami in rice: Tomato sauce.
Broth made from chicken: Tasty liquid, improves taste, gives protein.
Green olives are salty, packed with healthy fats, and carry a distinctly Spanish influence.
The flavor of capers is tart and salty; they enhance flavors and add complexity to dishes.
Ingredient Quantities
- 2 cups of long-grain white rice
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of oregano
- 1 bay leaf
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 4 cups of chicken broth
- 1/2 cup of tomato sauce
- 1/4 cup of green olives, sliced
- 1/4 cup of capers, rinsed
- Optional: fresh cilantro for garnish
Instructions
1. Wash the rice in cold water until the water runs clear; drain well.
2. In a large pot, medium heat, olive oil. Add the chopped onion and green bell pepper, and sauté until the onion is translucent, about 4-5 minutes.
3. Add the minced garlic, cumin, and oregano, and sauté for one more minute until aromatic.
4. Add the rinsed rice to the pot, combining it with the vegetables and spices.
5. Add the chicken broth and tomato sauce, along with the bay leaf, salt, and pepper. Mix thoroughly so that everything is in a state of good order.
6. The mixture should be boiled and then simmered. To boil the mixture, bring it to a lively bubbling stage over medium-high heat; this is your “full boil.” Once achieved, reduce the heat to low, cover the pot, and keep it at a gentle bubbling stage—this is “simmering.” Besides keeping the pot covered, you can also let it simmer for about 15 to 20 minutes. Take care to watch the pot and let it simmer only long enough for the rice to be tender and fluffy, and for all the liquid to be absorbed.
7. Take the pot off the heat and let it sit, covered, for an extra 5 minutes so that the rice can complete its cooking.
8. With a fork, fluff the rice, and then fold in the sliced green olives and the rinsed capers.
9. If needed, adjust the seasoning with additional salt and pepper.
10. If you wish, you can add fresh cilantro as a garnish; then serve it up warm.
Equipment Needed
1. Large pot with lid
2. Measuring cups
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Fork
8. Colander or fine-mesh strainer
FAQ
- Q:Can I substitute brown rice for long-grain white rice? A: Yes, but you must alter the cooking time and the amount of liquid you use. Brown rice typically requires more liquid and a longer cooking time to reach the same level of doneness as white rice.
- Q:Q: Is there a vegetarian alternative to chicken broth? A: You can use vegetable broth as a substitute for chicken broth.
- Q:Is it permissible to leave out the olives and capers? A: Yes, it is permissible, but they provide the dish with an iconic briny taste. If you skip them, think about introducing another saline ingredient to keep it savory.
- Q:How can I make it spicier?
You can add some heat to the dish by including a pinch of cayenne pepper or some chopped jalapeños. - Q:With what can I serve this rice? A: It complements well with roasted chicken, grilled fish, or a fresh green salad.
- Q:How should I store leftovers?
A: Keep in an airtight container in the refrigerator for a maximum of 3 days. Rewarm gently on the stovetop or in the microwave.
Substitutions and Variations
Substitute with:
Vegetable oil
Canola oil
Use these in recipes where olive oil is called for.
For the bell pepper: Substitute with red or yellow bell pepper.
To prepare the chicken broth: Utilize vegetable broth or water in conjunction with bouillon cubes.
For the tomato sauce: Substitute crushed tomatoes or tomato paste thinned with water.
For the green olives: If you prefer, use black olives or omit them.
Pro Tips
1. Toast the Rice: Before adding the chicken broth and tomato sauce, toast the rice in the pot for a few minutes until it starts to turn golden. This enhances the flavor and adds a nutty aroma to the dish.
2. Use Homemade Broth: If possible, use homemade chicken broth for a richer and more flavorful result. You can also use vegetable broth if you prefer a vegetarian option.
3. Adjust Spice Levels: Feel free to adjust the amount of ground cumin and oregano based on your taste preference. For an extra kick, consider adding a pinch of cayenne pepper or smoked paprika.
4. Mind the Simmering Process: Avoid lifting the lid frequently while the rice is simmering to ensure even cooking. Only check the rice towards the end of the cooking time to prevent the release of steam and maintain the right moisture level.
5. Cilantro Alternatives: If you’re not a fan of cilantro, you can garnish with parsley or thinly sliced green onions for a fresh touch without altering the dish’s flavor profile too much.
Rice Cuban Style Spanish Way Recipe
My favorite Rice Cuban Style Spanish Way Recipe
Equipment Needed:
1. Large pot with lid
2. Measuring cups
3. Measuring spoons
4. Cutting board
5. Chef’s knife
6. Wooden spoon or spatula
7. Fork
8. Colander or fine-mesh strainer
Ingredients:
- 2 cups of long-grain white rice
- 2 tablespoons of olive oil
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of oregano
- 1 bay leaf
- 1 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 4 cups of chicken broth
- 1/2 cup of tomato sauce
- 1/4 cup of green olives, sliced
- 1/4 cup of capers, rinsed
- Optional: fresh cilantro for garnish
Instructions:
1. Wash the rice in cold water until the water runs clear; drain well.
2. In a large pot, medium heat, olive oil. Add the chopped onion and green bell pepper, and sauté until the onion is translucent, about 4-5 minutes.
3. Add the minced garlic, cumin, and oregano, and sauté for one more minute until aromatic.
4. Add the rinsed rice to the pot, combining it with the vegetables and spices.
5. Add the chicken broth and tomato sauce, along with the bay leaf, salt, and pepper. Mix thoroughly so that everything is in a state of good order.
6. The mixture should be boiled and then simmered. To boil the mixture, bring it to a lively bubbling stage over medium-high heat; this is your “full boil.” Once achieved, reduce the heat to low, cover the pot, and keep it at a gentle bubbling stage—this is “simmering.” Besides keeping the pot covered, you can also let it simmer for about 15 to 20 minutes. Take care to watch the pot and let it simmer only long enough for the rice to be tender and fluffy, and for all the liquid to be absorbed.
7. Take the pot off the heat and let it sit, covered, for an extra 5 minutes so that the rice can complete its cooking.
8. With a fork, fluff the rice, and then fold in the sliced green olives and the rinsed capers.
9. If needed, adjust the seasoning with additional salt and pepper.
10. If you wish, you can add fresh cilantro as a garnish; then serve it up warm.
