Monday, April 18, 2011

Spanish Rice with Steak

 Spanish Rice with Steak

Spanish Rice and Steak
Yesterday, Allen made this delicious dinner. We used Vigo Authentic Saffron Yellow Rice (Authentic Spanish Recipe) which is completely seasoned so all the work is done for you. They also have a low sodium alternative, which we plan to use next time. A handful of Spanish Stuffed Queen Olives (stuffed with pimiento) sliced in half, were added to the rice during the last 5-7 minutes of cooking time just so they warmed up. The rice is cooked within 20-25 minutes according to the package instructions. We have tried different brands of Spanish yellow rice such as Goya, but we love the taste of Vigo the best. It tastes so close to my Mom's Spanish rice, which is why I like it so much.
For the steak, Allen used London Broil and cooked it in our indoor grill pan. Apartment living makes these adjustments necessary. Olive oil was added to the pan, and the steak was seasoned with coarse salt and McCormick's Steak Seasoning. Make sure the pan is real hot before you put the steak in. He cooked it medium since that is the way we prefer it, but if you want it medium rare suit yourself. Let the meat rest for 5-10 minutes before you slice it to keep all the juices in the meat. For an added touch and more flavor, I sprinkled some basil on top of the rice. This entire meal took Allen about 25 minutes to make.

Allen and Sophia/Two Frys

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