Hawaiian Style Spanish Rice Recipe
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Okay, I must admit, I was just like you - What?! Hawaiian Spanish Rice??? This is flying by the seat of the pants cooking at it's finest. You will be very surprised with the results. Yes, this one was a risky mix, but what the heck - we need to take more risks in the kitchen, right? I've taken the liberty to use the fire roasted tomatoes to bring a little excitement to the whole fusion, and it really worked out well.
Please read up on the instructions when it comes to boiling the coconut milk since it is totally different from how the usual water additive to these packets result. I used the freedom and ease of the packet style convenience because if it didn't work out, I didn't want to make Spanish rice from scratch.
I am happy to report that it all worked out in the end, and now, if you'll excuse me, I'm going to eat it. Peace. Kawi.
- 1 packet Spanish rice mix, Your favorite mix
- 14.5oz Diced tomatoes, I used fire roasted
- 1-1/2 cups Coconut milk, Coconut milk replaces water
- 1 Tblspn Butter or margarine
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- Mix coconut milk, diced tomatoes (undrained), butter, and spanish rice mix into a pan.
- Use medium-high heat to bring your pot of mixed ingredients to a boil. But be very careful, you are not using water, and normally you would bring your mix to a boil before turning heat down to simmer, With coconut milk, the texture is much different from water, and it also boils differently. Instead of a rolling boil, the coconut milk will simmer on the outside edges. This is a boil.
- Once your ingredients reaches a boil, turn down the heat and let simmer for 25 minutes or until most of the coconut milk is absorbed and rice is tender. While the rice is simmering, don't be afraid to move the rice around to make sure it is cooking alright. Coconut milk is very different, so sometimes all the moisture rises to the top, and it looks overly soupy, but if you mix it you'll find that below the top, the rice may be dry. Move the rice around to ensure an even spread of moisture.
- Remove from heat and let your Hawaiian Style Spanish Rice recipe stand for 5 minutes. Fluff it up with a fork before serving.
What is Coconut Milk?
Coconut milk is a very popular cooking aid, and should not be confused by the actual 'milk' that they produce that are available in the dairy section of your grocery store. Rather, the coconut milk that I (and most other recipes) will refer to the coconut milk found in your store's freezers, or on the shelf as a canned good.
Coconut milk is used in several dishes from Polynesian, Micronesian, and Asian styles of cooking. The milk is used in cooking with fish and other sea creatures, but also with green bananas, taro, breadfruit and several other vegetarian dishes.
Coconut milk is made by shaving the insides of the coconut shells where all the coconut meat is. It is graded into very small shavings that is then squeezed dry of it's juices. The juice from the coconut is white, and very milk-like, hence the name became coconut milk and not juice.
If you taste the raw form of coconut milk, it is not very flavorful or impressive at all, but the second you put heat to it, a whole different set of possibilities opens up. It can be subtle in it's taste, or it can pull the whole dish together. With coconut milk and it's many possibilities, I don't think I'm quite done with coconut milk and other recipes. Peace. Kawi.
|Serving size: 1 cup prepared|
|Calories from Fat||81|
|% Daily Value *|
|Fat 9 g||14%|
|Saturated fat 8 g||40%|
|Unsaturated fat 0 g|
|Carbohydrates 43 g||14%|
|Sugar 1 g|
|Fiber 1 g||4%|
|Protein 5 g||10%|
|Cholesterol 0 mg|
|Sodium 520 mg||22%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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