Everything But the Kitchen Sink Rice

It's rice again...I know in the US eating leftovers all mixed in with rice and two fried eggs on top is not very common. In Colombia it is so popular that even restaurants serve the so called 'calentado', in that case I sure hope they don't actually use everybody's leftovers - that would be quite unsanitary and well gross! The only required ingredient is rice then you cut everything else you have meat, chicken, potatoes, veggies, basically any leftovers cut into small equal pieces. I usually add soy sauce but you can add your favorite sauce maybe teriyaki, Thai chili, a spicy blend even steak sauce.
The downfall of this is that you will never be able to duplicate it since it is unlikely you will have the same exact leftovers in the future. It is kind of like a latin fried rice.

Ingredients
2 cups cooked rice (brown or white)
2 TBSP olive oil
1/2 cup onion, diced
1/2 cup celery, diced
1 cup any leftover chicken, meat, chorizo or pork, diced
1 cup of any leftover vegetables, diced if needed
4 TBSP low sodium soy sauce

Directions
1. In a large frying pan over medium heat add the olive oil, onion and celery; sauté until onion is translucent
2. Add the remaining ingredients until heated through

Tip: I sometimes have this with 2 fried eggs on top
You can use frozen peas, corn or mixed vegetables

Servings 4

Authentic Spanish Paella

We had this for Christmas Eve dinner and it was a real treat. It has a lot of steps so it's not something you will make often but for a special occasion it is the perfect meal. It helps if you can make the broth a day ahead. The authentic way to make paella is outdoors but this one has been adjusted to make at home. Paella is best prepared over an open fire, charcoal BBQ or gas paella burner. The reason for this is so that the heat is evenly distributed and because the heat should gradually decrease as you are cooking it. If you prepare paella often, you may want to invest in a Paella Burner & Adjustable Tripod Stand, designed specifically for cooking paella outside. They usually come with two ring burners and allow adjusting each ring separately. These burners connect to a propane tank via a hose and regulator. (see photo below)

Broth
Ingredients
2 TBSP olive oil
12 cups chicken or fish broth
1 cup white wine
3 stalks celery, chopped
3 carrots, chopped
handful each of parsley and cilantro
2 bay leaves
1 tsp thyme
6-8 whole black peppercorns
2 stalks green onion
1 onion, quartered
4 whole garlic cloves, peeled
1/4 tsp cumin
3 tsp salt
1 tsp pepper
1/2 TBSP saffron threads, crushed
splash tabasco sauce

Directions
1. Add all of the ingredients to a large soup pot
2. Boil for 30 minutes (it should be pretty salty)
3. Cool, sieve and refrigerate

Sofrito (you will need 4 cups total)
Ingredients
3 medium onions
8 plum tomatoes with seeds and skin, cut in half
1/4 cup pimentos

Directions
1. Place onions in a cuisinart and process until finely diced.
2. Add the tomatoes and pimentos, process until everything is diced; set aside

Paella
Ingredients
1/4 cup olive oil
10-12 cups broth (remove from refrigerator a few hours before using)
4 cups sofrito
4 large garlic cloves, pressed
8 cups arborio rice
2 lbs. shrimp, shelled, deveined, lightly salt & peppered
3 lobster tails, shelled, sliced, lightly salt & peppered
2 lbs. chicken breast, cut into small chunks, lightly salt & peppered
1 1/2 lbs. pork loin, cut into small chunks, lightly salt & peppered
1 cup frozen peas, thawed and drained
1 cup artichoke hearts, quartered
fresh asparagus tips (for decoration)
pimentos, sliced into strips (for decoration)
green olives (for decoration)

Directions
1. Place the broth in a large soup pot and heat through, lower heat but don't allow to cool
2. In an 18 inch large skillet heat the olive oil, almost covering the bottom (this might seem like a lot but it's not)
3. Add pork and sauté until no longer pink
4. Add chicken and sauté until no longer pink; Add the garlic
5. Add sofrito and cook about 5 minutes or until onions are translucent
6. Add the rice and stir well
7. Start adding the broth slowly, stirring in between until you have added 10 cups (save remainder in case you need more later)
8. Continue simmering, add the peas, artichoke hearts, asparagus, pimentos and olives
9. Cover with foil and lower temperature to low for 10 minutes.
10. Do not uncover just shake the skillet from side to side to prevent sticking
11. Leave an additional 10 minutes, uncover if too dry add a bit more broth
12. Add the shrimp and lobster (do not stir in just place on top of the rice), cover and leave another 10 minutes or until seafood is done (when it turns opaque)
13. Take off heat and let rest for 10 minutes, covered

Servings 12

Rice Corn Casserole

You might read the list of ingredients and think this recipe doesn't sound very interesting (I thought that too at first) but once you try it, you will be amazed at how delicious it is. It has become a favorite, we usually have this with BBQ chicken or roast beef and a side salad. Besides being easy to throw together you can also do it ahead and keep in the refrigerator until ready to bake.

Ingredients
4 cups rice*, cooked
1 10 oz bag frozen corn, thawed and drained
3 TBSP onion, minced
2 cups sharp cheddar cheese, grated
1/2 cup milk
1 1/2 tsp salt
1/4 tsp black pepper
paprika

Directions
1. Combine all ingredients, except the paprika
2. Pour into a buttered shallow 2 quart casserole, sprinkle top with paprika
3. Bake in a preheated 350º oven for 45 minutes

* check out my entry for perfect white rice

Servings 4

Arroz con Pollo (Chicken and Rice)

Ingredients
3 cups rice

1 cup warm water

1/4 tsp saffron threads

2 tsp. turmeric
2 TBSP olive oil

2 cloves garlic, pressed

1 large yellow onion, finely chopped

1 cup celery, diced
1 cup carrot, diced
4 tomatoes, peeled, seeded and diced

2 slices bacon, chopped
1 tsp. cumin
2 tsp oregano, dried

1 TBSP paprika

2 tsp salt
1/4 tsp ground black pepper
1/4 cup ketchup
2 TBSP tomato paste
2 tsp white vinegar
8 oz. canned tomato sauce
1 lb. chicken thighs and drumsticks, skinless
8 oz beer, any variety

2 cups chicken stock

2 TBSP capers, drained
1/4 cup pimento stuffed olives
1 cup frozen peas, thawed and drained

juice of 1/2 lime


Directions
1. Place the rice in a medium-sized bowl. Stir the saffron threads and turmeric into the warm water, then add the water to the bowl with rice, stir. Set aside.
2. In a heavy pot over medium-high heat add the olive oil. Once the oil is hot, add the onions, and bacon and cook for 5 minutes. Add the garlic, onion, celery, carrot and tomatoes; cook 5-8 minutes.
3. Stir in the cumin, paprika, salt and pepper and continue to cook for another 5 - 10 minutes.
4. Add the ketchup, tomato paste,vinegar, tomato sauce and chicken to the pot, stirring to ensure the chicken is coated, then reduce the heat to medium-low. Cover and cook for 15 minutes, turning the chicken over every few minutes.
5. Add the beer, chicken stock and raise the heat to high. When the pot begins to boil, add the contents of the bowl with the rice. Add the capers and olives
6. Bring the liquid back to a boil, then cover and reduce the heat to low. Continue to simmer for 20 minutes, undisturbed. Remove from heat, stir in the peas and lime juice and let the pot sit for 5 - 10 minutes, covered.

Tip: At this point I remove the chicken from the pot, let cool slightly and shred into bite size pieces then add back to the rice, blend well and serve.

Serve with lime slices, aji and a squirt of ketchup. Also pairs well with ripe fried plantains or avocado slices

Servings 6

Perfect White Rice

I love rice and I eat it at least once a day - everyday. I mix it up a lot but I have to have rice in some form. I might add a bay or kaffir leaf during cooking, or a squeeze of lemon and might switch it up using vegetable broth instead of water or once cooked I might add shredded carrots, chopped parsley, raisins or almonds, just about anything - rice is very versatile (by versatile I mean what you can add to it, the cooking method has to be exact). I don't just eat plain white rice, I agree it doesn't taste like much, but if the main course is saucy that mixture with the rice is divine.

I don't buy into the whole 'cut the carbs' theory. It is customary in Colombia to eat a lot of rice so maybe I can tolerate carbs more than most - I spent most of my formative years there. I have brown rice occasionally, which is healthier but it's just different. After making rice for many, many years I have finally perfected it so here it is.
Note: Making rice is like baking, you have to be precise so don't change anything... I am very passionate about my rice, sorry!

Ingredients
1 TBSP olive oil
1 cup rice
2 cups water (heated 2 minutes in the microwave)
1 tsp salt

Directions
In a medium pan with a tight fitting lid add the oil over high heat.
Add the rice and simmer 3 minutes until very hot and the rice is translucent.
Add the tsp salt to the hot water, mix well and add to the rice (being careful it will splash a bit)
Stir quickly 1 second and leave it alone until water is mostly absorbed you will begin to see little holes in the rice (remember to leave on high heat and do not stir)Place a piece of foil over the pan (to secure no steam escapes) and then cover with the tight fitting lid.
Reduce heat to the lowest setting and cook for 22 minutes (DO NOT OPEN OR DISTURB THE RICE DURING THE 22 MINS)
Once the timer rings uncover, remove the foil and gently fluff with a fork, turn off the heat, cover again and let sit 5 minutes. Serve.

Tip: 1 cup raw rice equals 3 cups cooked

Servings: 4

Fried Rice (Chow Faan)

Ingredients
2 eggs, beaten
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup frozen peas, thawed
1/2 cup cooked shrimp
1/2 cup ham, diced
4 cups cold cooked rice
1 cup green onion, diced
2 TBSP dark soy sauce
1 TBSP light soy sauce
1 tsp salt
4 TBSP oil

Directions
1. Heat wok. Add 1 tsp oil and reheat. Stir fry eggs for 20 seconds. Set aside.
2. Add 1 tsp oil and stir fry onions and celery for 1 minute. Set aside.
3. Add 1 tsp oil and stir fry peas for 1 minute. Set aside.
4. Add 1 TBSP oil and stir fry ham and shrimp for 2 minutes. Set aside.
5. Add 2 TBSP and stir fry rice until heated through
6. Add all other ingredients season with salt and soy sauce. Mix well and serve.

Tip: Make sure all ingredients are diced to the same size as the peas.

Servings 4-6