{"id":151,"date":"2009-05-10T17:57:01","date_gmt":"2009-05-10T21:57:01","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=151"},"modified":"2013-06-16T22:08:01","modified_gmt":"2013-06-17T02:08:01","slug":"spanish-rice","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=151","title":{"rendered":"Spanish Rice"},"content":{"rendered":"<p><em>Sitting on the subway to work, I saw a recipe in the Metro paper and was inspired to come home and make my own version of Spanish rice. Needless to say, having some cold leftover rice was most useful. I&#8217;m really into remaking leftovers &#8211; nothing goes to waste in my kitchen &#8211; so I love this kind of recipe which can be used a base for using anything that&#8217;s sitting around in the fridge. You can add lunch meats, cold cuts, leftover roast chicken or beef dinners &#8211; the concept remains the same.<\/em><\/p>\n<p><strong>Total time: 30 minutes<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-152\" title=\"Spanish Rice\" alt=\"Spanish Rice\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/05\/img_5593.jpg\" width=\"440\" height=\"330\" \/><\/p>\n<p><strong>Ingredients<\/strong><br \/>\n2-3 spicy Italian beef sausages<br \/>\n1\/2 cup peas<br \/>\n1\/2 onion, diced<br \/>\n2 green onions, sliced on the bias<br \/>\n1\/2 red or green pepper, diced<br \/>\n1\/4 cup chicken stock<br \/>\n1\/4 cup chopped tomatoes<br \/>\n1 garlic clove, crushed and diced<br \/>\n3 cups cooked short grain American rice<br \/>\n1 chipotle chili, diced<br \/>\n2 tbsp olive oil<\/p>\n<p><strong>Instructions<\/strong><br \/>\nSaut\u00e9 onions, white part of the green onions, peppers, garlic and chipotle until softened. Meanwhile, cook the sausages (boil, steam or fry &#8211; I prefer boiling as it removes excess fat and then slip off the casing) and slice into thin 1\/4 inch rounds. Add the sausages to the pan and saut\u00e9 for a few minutes till lightly golden, add in the rice, peas, tomatoes and stock, and fry on medium-high heat until the water is absorbed. Sprinkle sliced green onions and serve hot.<\/p>\n<p><em>Note: Chipotle chilis are extremely hot so be very careful in handling them &#8211; wear gloves. Use 1 in this recipe if you like mild heat. 2 will really up the ante. I usually buy canned chipotle chilis, they store well in the fridge for ages!<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sitting on the subway to work, I saw a recipe in the Metro paper and was inspired to come home and make my own version of Spanish rice. Needless to say, having some cold leftover rice was most useful. I&#8217;m really into remaking leftovers &#8211; nothing goes to waste in my kitchen &#8211; so I &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=151\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":152,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[20,33,32,8],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-151","6":"format-standard","7":"has-post-thumbnail","8":"category-main-courses","9":"post_tag-rice","10":"post_tag-sausages","11":"post_tag-spanish","12":"post_tag-spicy"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/151","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=151"}],"version-history":[{"count":11,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/151\/revisions"}],"predecessor-version":[{"id":861,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/151\/revisions\/861"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/152"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=151"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=151"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=151"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}