Spanish Rice, Arroz con Pollo (Rice and Chicken), and Rice Pilaf

Spanish Rice is a basic Mexican side dish.  Adding shredded chicken to it makes a one-pot meal, known as Arroz con Pollo (Rice and Chicken), that is easy and quick to make.  We aim to create a fluffy (not sticky) and relatively dry rice dish.

I.A Spanish Rice- The Rice Pilaf Method

1. Rinse 1.5 cups of long-grained rice (rinse till water is clear, rinse 5-6 times, to rid starch). Note- Use a strainer to strain water out.
2. In a non-stick flat bottom cooking pot, turn on medium heat, add 2-4 Tbsp of vegetable oil, add 1 onion (diced), 3-4 cloves of garlic (minced), 
3. Add the fully rinsed 1.5 cups of long-grained rice into the pot, stir constantly till rice is golden brown (~5 mins).  Add 1.5 cups of chicken broth.
4. Season with 1 tsp salt, 1-2 tsp Chile Powder of your choice, 4-6 Tbsp Ketchup or Tomato Sauce, 1/2 tsp Cumin. Note- Some Chile powder is more spicy than other. Use as you see fit.
5. Bring the pot to boil, and let simmer for 20 -25 minutes with the lid on (till the rice is tender and fluffy).  Stir the rice every 10 minutes (to make sure the bottom is not turning crispy), and add 1/4 cup of water every 10 minutes (twice, at most).  Note- For 1.5 cups of rice, we added 1.5 cups of chicken broth in Step 3, and now 1/2 cup (at most) of water. 
6. In a separate pan, saute' some vegetables, such as 1-2 carrots (diced), 1 cup frozen peas, 1 green and 1 red bell peppers (diced), for 1-2 minutes. Add the veggies into the rice pot, mix and fluff thoroughly, and cook under medium heat for 2-3 minutes.  Season to taste by adding salt (1/4 tsp a time).
7. Garnish with minced Scallions (or Cilantro or parsley), and diced Fresh Tomato. Sprinkle black pepper on top, fluff and serve. 

I.B Spanish Rice- The Chinese Fried Rice Method  (see this previous post for the method there) 

1. Cook 1.5 cups of rice in a rice cooker (following the instructions of the rice cooker, use either long-grained or medium-grained rice), let the cooked rice cool and sit in fridge over night, 
2. (same as above)  In a non-stick flat bottom cooking pot, turn on medium heat, add 2-4 Tbsp of vegetable oil, add 1 onion (diced), 3-4 cloves of garlic (minced),
3. Add the rice from Step 1 into the cooking pot, stir and mix, 
4. (same as above) Season with 1 tsp salt, 1-2 tsp Chile Powder of your choice (some Chile powder mild, some spicy), 4-6 Tbsp Ketchup or Tomato Sauce, 1/2 tsp Cumin.
5. Stir till the rice is fully mixed with the seasoning. 
6. (same as above- Saute' veggies separately, then add into the rice pot.)
7. (same as above- Garnish and serve.)

II. Arroz con Pollo (rice and Chicken)
Before cooking rice using the method in I.A or I.B above, boil 2 pieces of chicken leg & thigh in salted water for 30 mins (immerse chicken in water, add 1 tsp of salt).  Drain out water, let cool, remove skin and bones, shred the chicken coarsely by hand. Add the shredded chicken along with the saute'd vegetables in Step 6 above. Garnish and serve as Step 7 above.  Here is a picture of the finished product.

III. Rice Pilaf
Use the same method in I.A above, except for Step 4- season with salt, saffron (optional), Step 6- use pea and carrot (not bell peppers), and Step 7- garnish with scallions (mined), raisins, and slivered almond or pistachios.