spanish rice
(2 ratings)
This rice is served when I make enchilada's, burrito's, taco's or any other mexican flare foods. I like to make it a day ahead, this helps the rice to be more less clumpy and looks better on the plate.
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(2 ratings)
yield
10 -15
prep time
20 Min
cook time
25 Min
Ingredients For spanish rice
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2 clong grain rice, uncooked
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1 clovegarlic
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1/4onion
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1/2jalapeno
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2 Tbspchili powder
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1 Tbspcumin
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1/2 tsporegano, dried
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1/2 tspcoriander
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4 cchicken broth, or base (i use better then bouillon and make my own)
How To Make spanish rice
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1Wash and let dry the rice (helps to make it non-sticky) cut up your garlic, onion and jalapeno and set to the side. -
2In measuring cup add broth, chili powder, cumin, oregano, and coriander. Heat for 1 minute
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3In sauce pan place your dried rice, and 1-2 tablespoons of oil. Brown rice stirring often as it will burn easily. Once it starts to brown add your cut up onion, garlic and jalapeno...the aroma will be most awesome! continue to brown letting the ingredients come together, add to this about 2 tablespoons of chili powder, stir and continue browning about another minute.
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4Add in your broth mixture, stir to mix, cover and let rice cook for approximately 25 minutes, or until tender. Refrigerate till next day. Take rice out fluff with fork and microwave
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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