Authentic Spanish Rice

Kathy T

By
@socrmom

It's difficult to find really good Spanish rice. Most restaurants totally miss the mark on this Mexican staple. This is just like my Mother-in-law used to make.


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Comments:

Serves:

10-12

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 1/2
long grain rice*
1/4 c
vegetable oil
14 1/2 oz
can of chicken broth
enough water to make 4 cups liquid
8 oz
canned diced tomatoes
1/4 c
diced bell pepper
1/4 c
chopped celery
1/4 c
chopped onion
1 tsp
cumin
1/2 tsp
chili powder
1/2 tsp
salt
1/2 tsp
garlic powder
1/4 tsp
ground pepper
frozen peas and carrots

Directions Step-By-Step

1
Heat oil in a large dutch oven over medium heat and brown rice once oil is heated.Fry until the rice is golden.
2
Add fresh vegetables and tomato (along with a little of the liquid). Stir and sauté for a bit to soften the onion. The frozen carrots and peas (mixed together in a bag found in the freezer section at the grocery store) is as desired but if I had to measure it out it’s probably about ¾ cup.
3
Add broth, water and seasonings. Mix well; Bring to a boil; reduce heat to simmer and continue cooking for 20-25 minutes. Rice is ready when the liquid is absorbed and the rice is fluffy.
4
*NOTE

Do Not use Uncle Ben's rice as it is "Converted" and will not puff up when fried. It will not be light when the cooking process is finished. I usually use an inexpensive store brand because it's what works best.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican