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Spanish Rice

October 26, 2011

Here is the rice recipe I have been making for years and always serve with Mexican food.  I got the original recipe from my friend Lupe, but have changed it many times over the years.

Here’s what you need:

1 cup medium grain white rice
2 cups hot water
1/3 cup yellow onion, finely diced
2 garlic cloves, micro grated or pressed
1-2 Tbl. chicken bouillon
1/4 cup tomato sauce
1 Tbs. canola or veg. oil
In at least a 3 Qt. stock pot heat the oil on high and add the rice and stir until rice turns opaque (white), about 3 minutes.

Add the onion and stir for about 1 minute.  Press two garlic cloves into the rice and stir continuously for about 30 seconds to 1 minute.  You don’t want the garlic to brown.  Add the tomato sauce and stir until the rice is completely coated.
Add hot tap water and 1 Tbs. of chicken bouillon and stir to combine.  If not too salty for your taste add another Tablespoon of chicken bouillon and stir.  I always use 2 Tbs.  
Cover, bring to a boil then reduce to low and cook for 25 minutes WITHOUT LIFTING THE LID OR PEEKING, and believe me when I say this is the hardest part about cooking rice.  Give the pan a swirl with the lid in place about half way through the cooking time to distribute the liquid. 
Take lid off and quickly stir with a fork, put lid back on and remove from heat and let sit for at least another 10 -15 minutes with the lid on and no peeking.   Fluff with a fork and serve with dinner.

Serves 4 – 6


Here’s the handy printable – Spanish Rice

**Note – This recipe had many different variations over the years and I have now gone back to the original way of making it so I revised this recipe to reflect that.  Sorry for the inconvenience, but if you printed this before 3/26/12 please re-print. 

From → Mexican, Rice, Side Dishes

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