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. Basmati Rice, purchased from Costco, was used lately. 
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 1/4-1/2 tsp salt, 1/4-1/2 tsp of black pepper, 1-2 tsp turmeric powder, 1-2 tsp of paprika powder, and 1 14.5oz can of diced tomatoes. 
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 5-10 minutes (to make sure the bottom is not turning crispy), and add 1/4 cup of water every 10 minutes (twice, at most).  Remove the lid, and stir the rice at medium heat, till the rice is fluffy. 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 stir thoroughly, and cook under medium heat for 2-3 minutes.  Season to taste by adding salt (1/4 tsp a time). Note- optionally, we could also sauté some shelled shrimp (~1 lb, marinated for 30 minutes with rice wine and 1/4 tsp of baking soda), and diced chicken breasts (~1 lb, marinated for 30 minutes with rice wine, corn starch, and soy sauce).
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) add seasoning. 
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.