Smoked Spanish Paprika Rice with Moroccan Cured Olives6–8 cups of water
1½ cups long grain brown jasmine rice
Juice of 1 lemon or lime
3 tablespoons diced oil cured black olives
1 tablespoon smoked Spanish paprika
¼ teaspoon ground cumin
¼ teaspoon salt
1 teaspoon olive oil
½ teaspoon black sesame seeds (optional)
Arroz con Canela y Chile Cascabel (“Rice with Cinnamon and Cascabel Chili”)1 cup rice
1 cups water
1 teaspoon lemon zest (grated lemon rind)
¼ teaspoon salt
1–2 cascabel pepper
2 cups coconut milk (or soy creamer)
2 cinnamon sticks
1 vanilla bean (or 1 teaspoon vanilla extract)
1 tablespoon agave nectar (or sweetener of choice)
¼ cup raisins (optional)
Smoked Spanish Paprika Rice with Moroccan Cured Olives
- Boil 4 parts of water and 1 part of long grain rice in a pot for about 10 minutes.
- Meanwhile, peel the garlic and press it.
- Get the oil cured black olives cut up.
- When all the little rice grains have sucked up the water, strain away the excess water through a colander. Do not get rid of all the water because it’s going to go in a baking dish.
- Add in the smoked paprika powder. If you use a regular paprika powder, just throw in a little bit of extra chili powder, a few more extra olives, and some extra garlic so that the flavor will compare to the smoky paprika.
- Add in the garlic and the olive oil.
- Add in a pinch of cumin.
- Add in a little bit of oil on the rice to make sure the rice stays fully hydrated while it’s in the oven.
- Stir that around.
- To trap the steam in the baking dish, just got to cover it with foil.
- Bake it for about 20 minutes at 300-324 degrees.
Rice with Cinnamon and Cascabel Chili- Boil 2 cups of coconut milk, 1 cup of water and 1 cup of rice.
- Meanwhile, cut the vanilla bean open right down in the center or just use about a teaspoon of vanilla extract.
- Scrape the little tiny bean pods out from the vanilla bean. Add into the rice.
- Add in the cinnamon stick in the rice.
- Add a tablepspoon of the sweet agave nectar.
- Add in a pinch of salt to enhance the flavor of sugars.
- It is going to take about 30 minutes for the rice to cook.
- Just before the rice is done, throw in one cascabel chilies.
- Be careful with the chili, because the longer it cooks, the spicier the dish gets. Just get that nice subtle spiciness and that subtle chili flavor to it.
- Once the rice is done, put it in the dessert dish, put the little cinnamon stick on top, put the little cascabel chili on top, make a little line of sweet agave nectar on there, put the lemon zest on.
- The gourmet dessert is ready.