Spanish Rice, pressure cooked
Mystery solved. Laura of Hip pressure cooking asked me for a recipe for Spanish rice, and I was flummoxed. There´s no such thing as Spanish rice in Spain, I said, and gave her a recipe for arroz caldoso, which is Spanish, and rice, and very good.
Then, a couple of weeks ago I started to cook a rice that I call Emma´s rice, and then I understood. Emma is from Ecuador, so to me this is a recipe from far, far away, but in the USA Ecuador and Spain are just as Spanish. So we have a winner; a simple, winsome rice-and-chicken dish, easy to make and, in the pressure cooker, lightning quick.
And very much by the way, I have finally succumbed and opened a Twitter account, since two children, a job, a husband and two blogs weren´t enough of a drain on my time. You can find me as @Marujapolar.
Chop onion, red pepper, garlic small and sautee them until the onion is transparent.
Next, turn some chicken pieces, the size of a walnut, in this mix. You can brown them if you like but I don´t bother. Pour a glug of Sherry or white wine and let it bubble away.
When this is ready, add two cups of washed and drained long grain rice and let it soak up this goodness.
Now you can put in a few saffron threads and some turmeric, or nothing at all if you don´t want a yellow colour.
Add two cups of broth, close the lid.
Give it three minutes under pressure and let it come down for seven more.
Open the lid, fluff the rice, throw in some frozen peas that you´ve microwaved for a minute, and voilá, Spanish rice.
Serve with hot sauce and plantain chips, or plain corn chips and salsa.