Spanish Rice

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Donโ€™t ever buy store bought Spanish Rice again! This is so easy and cheap to make and it was really delicious! I already had all of the ingredients and there is nothing special you need to buy. It makes about four cups of rice so there is enough for the entire family.

Adapted from http://www.lilluna.com

 

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Ingredients

 

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If you use Better Than Bouillon, add it to

hot tap water and stir until dissolved. If you

use canned chicken broth skip this step.

 

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In a large non stick frying pan, heat the

oil over medium heat and add the rice.

 

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Cook the rice until it starts to turns brown.

 

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Add the chicken broth, salt, garlic,

pepper, cumin and stir.

 

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Add the tomato sauce.

 

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Mix well, bring to a boil and reduce heat

to a simmer.ย Cover and cook for 20-30

minutes or until liquid is absorbed.

 

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Remove from the heat and fluff the rice.

 

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Serve immediately.

 

Spanish Rice

http://www.InDianesKitchen.com

C716A17A-85BE-4BE2-A473-2B4852C4D03A

Ingredients

  • 2 cups long grain rice
  • 1/4 cup vegetable oil or your favorite
  • 8 oz tomato sauce
  • 1 tsp salt, optional
  • 1 tsp minced garlic
  • 4 cups chicken broth (or 4 tsp Chicken Better Than Bouillon & 4 cups hot water)
  • 1/4 tsp pepper
  • dash of cumin

Directions

  1. If you are using water with the Better Than Bouillon, mix the two together and set aside. If you are using chicken broth, skip this step.
  2. In a large non stick frying pan, heat the oil until hot over medium heat.
  3. Add the rice to the pan and stir. Continue to cook until the rice starts to turns brown.
  4. Add the chicken broth, salt, garlic, pepper, cumin and then stir.
  5. Add the tomato sauce and stir.
  6. Bring to a boil then reduce heat to a simmer. Simmer, covered, for 20-30 minutes or until the liquid is absorbed. My liquid was gone in 20 minutes.
  7. Remove from the heat and fluff the rice with a fork.
  8. Serve immediately.

http://www.InDianesKitchen.com

Categories: Rice

87 Comments »

  1. ;Learn something every day.Never heard of Spanish rice having lived there for two years. I have cook savoury rice almost that same way which is English/India Empire dish. In Spain they make piella in the market places on saints days and feed hundreds of people. Big pan the size of a table top and just as you say slowly built it up with chicken fish and rice with stock from bones and herbs. I had one plate of this in Torro and in Granada high street nera the old Almhambra road to palace. Watched it all from start with three helpers on chef. I was surprised and honoured by being given a portion along with all the Spanish crowd. They said God loves us all English forget us not. I found peace that day like never before in the very nation we bankrupted when the Pope sent Spain to build navy and attack England with 1588 Armada. Being historian sometimes builds bridges into peoples hearts. It did that day for me. We are all Gods children dear one.

    Liked by 3 people

  2. This Spanish Rice sounds so wonderful! I can’t wait to make it! I have a Vermicelli recipe that calls for browning the pasta before cooking. It really makes it taste amazing. I’ve never seen it with rice but I can imagine that it really does improve the taste.

    Liked by 1 person

  3. Never heard of Spanish rice in England we call this Indian Madras base dish.The curry then sits in centre of circle of this rice. I add turmeric to rice after cooking with crushed fennel seeds too. Spanish rice must be American take on things. Rive once swelling stops taking of flavours so steep rice on stock all day and then boil it up. It is what we do in England they cover it over once most of liquid is boiled out and leave for 20 minutes and fluff with fork and serve with cut limes. It also can be called China rice as they eat loads instead on potato. Im of that school myself rather have rice dishes than potato. Then not always have agreement and so cook what she wants instead. Latvian like the Irish eat massive amounts of potato as it is easy to grow where no shops exist in the past.

    Liked by 1 person

  4. This sounds good, Diane. I almost always order double beans instead of rice in Mexican restaurants because it is done so poorly. But when it is cooked properly, it is delicious. I bet your recipe is a good one.

    Liked by 1 person

  5. Quick update here Diane as I always say I am going to use your recipes and then never tell you the results.

    I always struggle with rice, it is my absolute downfall and usually turns out all claggy and horrible. I scaled this down (cooking for one size) and it worked a treat. I actually grated a small red onion, which sounds an odd way to prep it but I often do it when I want the taste but not the bits, sauteed it off and then added and fried the rice as per the recipe. I added a couple of very finely chopped birdseye chillies as I was going for a bit of a heat kick to accompany spicy chicken breast and it worked a treat.

    I know it was not exactly your recipe but it was the cooking technique I wanted to comment on, which is now my default rice position. Thanks so much for giving me this great option for carbs in my meals.

    Liked by 1 person

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