Quick and Easy Rice Preparation
Recently I began preparing rice in a crockpot. I had heard about it years ago but never wanted to try it. it almost felt like I would be cheating, It took me years to learn how to make rice correctly so this couldn't be possible. There could not be any easy way to make well seasoned and good tasting spanish rice. I was so wrong. You will be using one pot, mine is small it makes two cups of rice which produces 2 1/2 cups of finished rice. It's a simple process and you will want to go and get a crockpot tonight if you don't have one so you can have this rice whenever you want it.
INGREDIENTS, SUPPLIES & THE RECIPE
2 CUPS PAR BOILED RICE (I USE A SPANISH LONG GRAIN)
1 TBS ALCAPARRADO (PITTED) CONTAINS PIMENTO, OLIVES, VINEGAR, CAPERS, FOUND IN ANY SUPERMARKETS SPANISH FOOD SECTION, MINCE THEM IF LARGE PIECES
1 TSP OLIVE OIL (I USE GOYA OR ANY SPANISH BRAND)
1-1/2 TBS ADOBO (I USE SIN PEPPER/WITH PEPPER)
1 TSP SALT, ONE PACKET OF SASSON (WITH CULANTRO)
2 TBS OF SOFRITO (FROZEN SECTION OF THE SUPERMARKET)
ONE CUP OR CAN OF GANDULES (PIGEON PEAS) DRIED, CANNED, FROZEN OR FRESH (FRESH & DRIED BEANS MUST BE PREPARED FIRST, LOOK FOR MY HUB ON DRY BEAN PREPARATION)
OPTIONAL ITEMS: ONE DRAINED CAN OF SWEET CORN, ONE CUP OF DICED BEEF, PORK OR TURKEY KIELBASA
PLACE FOUR CUPS OF WATER IN THE CROCKPOT, TURN THE TEMPERATURE TO HIGH. ADD THE SASSON, THIS PROVIDES THE COLORING, THE ALCAPARRADO AND A TSP OF ITS JUICE, ADOBO, SOFRITO & SALT TO THE WATER, STIR, POUR IN TWO CUPS OF RICE, I DO NOT RINSE MY RICE. STIR, ADD BEANS AND ANY OPTIONAL PRODUCTS, STIR AND COVER. SET YOUR CROCKPOT TIMER TO TWO HOURS. MY LITTLE CROCKPOT DOES NOT HAVE A TIMER SO I SET THE OVEN TIMER. I CHECK EVERY 30 MINUTES AND STIR. AFTER TWO HOURS TASTE THE RICE, IF IT IS NOT COOKED YOU MAY HAVE TO ADD 1/4 CUP OF WATER, STIR AND LET COOK AT 2O MINUTE INTERVALS CHECK IT. CROCKPOT TEMPERATURES MAY SLIGHTLY VARY BUT EVEN IF LEFT ON TOO LONG IT SHOULD NOT BURN.
WHEN ADDING ANY OF THE OPTIONAL INGREDIENTS PLEASE BE AWARE OF THE SIZE LIMITATIONS OF YOUR CROCKPOT. IF YOU ARE USING A LARGE POT U WILL BE FINE. IF YOU USE THE SMALLER ONE YOU MAY NEED TO MAKE 1-1/2 CUPS OF RICE. I USUALLY COMBINE SAUSAGE AND CORN. BUT ADDING THE KIELBASA ALONE WILL ADD A NICE FLAVOR TO YOUR RICE.
THIS SECTION IS ALL IN CAPS SO YOU CAN COPY IT, BLOW IT UP AND HAVE IT WITH YOU AS YOU PREPARE YOUR MEAL.
My small crockpot yields enough rice for 6-8 people. I take it to friends houses when we are having potluck and it is always a success and well received addition. It is also great for BBQ's. I keep the silver foil trays used for the tray and sterno setups. It fills one of the single pans 3/4 full. I place the matching foil top on it. You can place it on the top shelf of a BBQ out of direct heat to keep it warm. Please note that rice should be maintained at 100-120 degrees. It can spoil easily and it will make you sick if not properly heated, consistently. It goes bad before if smells bad. Since I have been catering for 20 years and doing street festivals I have an inexpensive thermometer. I also have a pyrex hot pack setup that keeps my foods warm while traveling. Just added this note for you to keep this in mind. If you are going 5 minutes away you will be fine. If it's a two hour drive and you don't have hot packs. Take the ingredients and make the rice where you are going. It's simple, quick, easy and it tastes great.
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SEXYLADYDEE (author) from Upstate NY on July 06, 2011:
Thanks. Let me know how it comes out. I also have a hub recipe for making it the old fashioned way in a dutch pot as well. Even during these hot summer months I find that arroz con gandules "rice & beans" has become a staple at our BBQ's.
I am working on a crockpot recipe for spicy bbq ribs, keep an eye out for that one if you really love spicy food!
Powerpoe1 on July 02, 2011:
I will try it. I love spanish rice or any creole dish.
EdwintheGreat on August 06, 2010: