HOW TO MAKE RONI SPANISH RICE?
The Rice-a-Roni brand had just recently been on the market shelves when I was a child, and my mother purchased a box to give it a try. She prepared it for us, and it was a huge hit with the whole family. This recipe is almost an identical copycat of the brand that comes in a box, only better, in my view, since it uses fresh ingredients. This is one of my all-time favorite songs. As a college student returning home for spring break, one of my son’s buddies came over and ended up sleeping on our sofa for the whole weekend. The next day, I prepared this dish for them using some Italian rope sausage. The two of them devoured the whole meal by themselves. The whole pan of “Rice-a-Roni” as well as the sausage was consumed!
This dish is based on Rice-A-Roni Spanish Rice, which can be found everywhere. Those goods not only taste fantastic, but they are also the fastest meal you can cook if you are in a hurry.
The argument is always that purchasing these things is simpler, less expensive, and requires less time than making your own. This takes around the same amount of time, but it tastes better, is less expensive, and is far healthier for you, since it has fewer calories, less salt, and more fiber. To make it even more Spanish-inspired, add a few roughly sliced black olives at the end of the cooking process.
THE INGREDIENTS LIST:
A medium onion, I chopped it into fine pieces.
Two garlic cloves, chopped.
3 small spoons.Of curry.
1 small spoon.Of cayenne pepper.
1 small spoon.Of paprika.
1 small spoon.Of cumin.
Rice, of course, I used brown rice it’s the star of this recipe.
One vegetable broth cube.
MAKING THIS RONI SPANISH RICE IS ONE OF THE EASIEST DISHES THAT YOU CAN PREPARE FOR LUNCH OR DINNER, ALL YOU NEED TO DO, IS FOLLOW THE STEPS BELOW AS DIRECTED:
You’ll need to start the preparation by frying the minced garlic with diced onions in the canola oil until they are soft and transparent. Mix in the spices for a few seconds until they are evenly distributed.
After that, pour the rice into the pan all at once and let it absorb the spices for two minutes before serving.
At this step, it’s the right time to add some water to the mix, it should exceed the rice for good cooking. As well as a bouillon cube. And increase the heat to medium-high.
Simmer for 20 minutes, stirring occasionally, ensuring sure the rice does not stick. If it does, add extra water to prevent sticking. You know it’s done cooking rice when it’s completely absorbed up the water and no longer firm to the touch.
You can easily double or split this recipe by two, and the leftovers are delicious. Hope that you’ll enjoy it as much as we do!!