Tuesday, October 25, 2011

Spanish Rice

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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 Tbs. chicken bouillon
1/4 cup tomato sauce or salsa
1 Tbs. canola or veg. oil
Optional - you can add a few dashes of Pampered Chef Southwest Seasoning for a kick

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 or salsa and stir until the rice is completely coated.
Add hot tap water and the chicken bouillon and stir to combine. 

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.

Revised (just the chicken bouillon) 2/23/16

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