Everyone has their personal kitchen essentials! Although mine may be different from yours, I’d like to share!
My top essential is a really good chef’s knife. I know they can be very pricey, but it is a great investment. The difference between a good knife and a bad knife is your time and energy. You will be able to slice or dice in less than half the time, freeing you up to do other things. It will cut your tomatoes to perfection; who hasn’t had the experience of trying to cut a tomato with a dull knife? Definitely not pretty.
Next is a Dutch oven. You can make anything in a Dutch oven, from soups to stews to casseroles to bread! It is very proficient and can go straight from the stove to the oven. It also keeps your food warm for a longer period of time. What’s best is, you should be able to find a good brand at an affordable price.
Then, a wooden cutting board. For two good reasons; wood harbors fewer bacteria than other materials, and it is gentler on your knives.
Another piece I would struggle without is a 12-inch cast iron skillet. This is an extremely versatile cooking pan that can go from searing a steak to making a pizza, cornbread or a frittata.
Last but not least, (you may have already heard me rave about) Barkeeper’s Friend. It takes all the guesswork out of what is the best way to clean your pots, pans, skillets, cooktops, and countertops. It is an amazing product that is safe and easy to use.
These are just a few of the things that I believe makes every cook’s life a lot easier! Now, to today’s wonderful dish. If you are bored with basic white rice, this is the recipe for you. Many versions of this call for you to toast the rice, but I think this is just as tasty. My rice recipe works perfectly every time. It comes out white and fluffy. The onions add an additional depth of flavor, as does the tomato paste and sauce. It is simple to make, yet has an elaborate tasting outcome.
This recipe will serve 4-6 people who will be awed by this delectable Spanish-like rice.
Ingredients for Spanish Rice:
2 cups long grain white rice, rinsed well
2 1/2 cups chicken broth
4 tablespoons olive oil, divided
1 1/2 teaspoon kosher salt
1 1/2 tablespoon tomato paste
1 (8-ounce) can tomato sauce
2 garlic cloves, minced
1/2 medium onion, chopped
Pinch of cayenne pepper
To make the rice:
Bring the chicken broth and 2 tablespoons of the olive oil to a boil.
Add rice and salt.
Cook on medium heat until the water has cooked down.
Turn the heat to medium-low or simmer and cover.
Cook for 15 minutes.
Fluff and cover for an additional 10 minutes.
In a medium-sized saucepan, heat oil over medium heat.
Add onion and cook until the onions just start to turn brown.
Add garlic and 1/2 teaspoon salt cook for 1 minute.
Stir in tomato paste and let brown cook stirring often, about 4-5 minutes.
Slowly add in tomato sauce and pinch of caynne pepper and let simmer for 8 to 10 minutes.
Pour sauce into the pan with the rice and mix to combine.
Serve immediately.
It’s that simple!
