Guy's Spicy Spanish Rice
This is the best Spanish rice you will ever have. the chayote squash has a mild flavor and goes well in this delicious side dish.Yield: 10 to 12 servings
|1||red bell pepper|
|1 ear||corn, shucked|
|1 tablespoon||olive oil|
|1||yellow onion, diced, about 1 cup|
|1/2||yellow bell pepper, seeded, ribs removed and diced|
|1||chayote squash, peeled, seed removed and diced|
|1 teaspoon||freshly cracked black pepper|
|1/2 teaspoon||cayenne pepper|
|6 cloves||garlic, minced|
|2 cups||basmati rice|
|5 cups||chicken stock|
|1/4 cup||roughly chopped spanish olives|
|1/2 cup||canned black beans, rinsed and drained|
|1/2 cup||diced tomato|
|1/3 cup||freshly chopped cilantro leaves|
Heat the grill or broiler to high.
Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.