Recipe

Spanish Rice Recipe

Add Step-by-Step Photos	Gabe / All my dishes 2 years ago A basic spanish style rice dish. Prep:10m Cook:45m Servings:4	Gabe
	mexican rice easy vegetarian

Browning the rice

Add tomato sauce, st

Cover and simmer for

Add salt to taste, r

Add Photos

Does this look good? Yeah! / Nope

Fans

nickshalfp

flo1

ingaslefth

familyfirs

Ingredients

1 tbsp oil

1 cup rice

2 cups chicken or vegetable stock

2 tbsp tomato sauce

1/2 of an onion, chopped

2 cloves of garlic, diced

Salt to taste

Directions

Heat the oil on high in a medium sized frying pan

Add and fry the rice until it just starts to brown (don't over cook)

Add the tomato sauce, and stock, stir.

Add the garlic and onion, stir.

Reduce heat, cover and simmer until the water cooks off (about 40 minutes) stirring occasionally.

Add salt to taste.

Recent Gawkers

Not quite what you're looking for? See more Pasta And Rice / Rice

Or see more just like this

Comments

cherihannah 2 years ago said:
I love this !!!Thanks

linebb956 2 years ago said:
Yep... this is the real thing...
Great post... and directions a person can follow!

familyfirst 1 year, 10 months ago said:
Hello! Thanks for your recipe... I love spanish rice and make it all the time for my family. My kids call it organge rice! I'm always looking for improvements and saw a 40 minute simmer time. Usually white rice can't sustain 40 minutes boiling...is 40 minutes correct? Thanks for the clarification.

gabe 1 year, 9 months ago said:
It's not 40 minutes of boiling, it barely boils for a few seconds as you add the water, the rest of the time is at low heat, until the water absorbs and the rice cooks. Generally, when I make this it takes about 45 minutes total (prep + cook) so the simmer time may be closer to 30 minutes... I'll time it next time I make it and see how long I let it simmer.

familyfirst 1 year, 9 months ago said:
Thanks for the clarification. I think I cook my rice too fast. I'm going to try your low heat method next time and see the tenderness. Also, I forgot to mention I use Basmati rice, which cooks very fast. But, when I use regular long grain, I think your method must be the key I am missing. How funny, I even stopped using long grain because I was frustrated with its lack of flufiness. Thanks Again.

edsbrat 1 year, 2 months ago said:
I always find the rice has a much more authentic flavor if you use lard.

beldujour 10 months, 4 weeks ago said:
Love Spanish Rice and rice in general, but was having trouble cooking rice properly over here. (It's somewhat different from the Carolina I was used to in the US -- maybe it's a longer grain? Dunno, but it would come out watery and hard no matter how long I cooked it by the usual method.) This recipe produced perfect Spanish Rice on the first attempt. Bonus -- the cooking method works very well with other seasonings!

Add a Comment