Baked Spanish rice from Thug Kitchen / Bad Manners: The Official Cookbook : Eat Like You Give a F*ck (page 81) by Thug Kitchen and Michelle Davis and Matt Holloway

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on May 09, 2021

    This didn't make undercooked rice, but it didn't make good rice. This method left me with blown out, soggy grains in a pleasantly tomatoey sauce. Nope.

  • Hannaha100 on October 02, 2016

    Pretty easy - in the oven and forget about it for an hour. Used the liquid proportions as given, came out fine. Would make again!

  • Zosia on June 26, 2016

    The ratio of liquid to rice looked very high so I used the proportions from Alton Brown's recipe in Food 52's Genius Recipes which meant reducing the liquid (sauce plus stock) to 3-1/4 cups. I used canned tomatoes (about 5 small) and added the frozen vegetables during the last 10 minutes of baking so their liquid could be absorbed. The rice was perfectly cooked and very flavourful.

  • johnhowell on April 06, 2016

    not tried baking rice before but this is awesome - thought liquid was too spicy at first but it tempered during baking. Excellent texture and flavour

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.