SPANISH RICE FOOL PROOF By Freda

Name: SPANISH RICE FOOL PROOF By Freda
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8 easily
Cuisine: Mexican
Ingredients: VEGIES FIRST SAUTE IN BUTTER; 1/3 Cup diced jalapenos, fresh or canned ( if you don't like spicy, use bell pepper); 1/3 Cup diced onions with green onions ( cut extra for topping on rice when you serve it.); 1 Clove garlic, crushed; 2 TBS butter or oil; SECRET # 1: BE SURE YOU COAT THE RICE WITH OIL AS YOU SAUTE VEGIES; 2 Cups long grain white rice; SPICES FOR THE SPANISH RICE:; 1 tsp paprika; 1/2 tsp chipole or ceyenne pepper, ( this is optional but i like spicy); 1 tsp cumin, i really like this in my spanish rice but also optional; 1/2 tsp salt, (note: add more if not using chicken broth); ADD STOCK AND TOMATO TO THE RICE; 2 1/4 cups chicken stock ( or you can add water for vegetarian); 1/2 Cup tomato sauce

By FREDA GABLE
@cookin4me

Easiest PERFECT "SPANISH RICE" recipe I ever made. Tasty too!!
You can make this as spicy as you like. This is Just like the restruants make in Mexican cafe's, only better, Its Homemade.
There are "two Secrets" to this rice. I even surprised My sister whom is Mexican, with my rice.
NOTE:
Be sure you follow Directions exactly. . . for Fool Proof, right down to the Minutes.

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You voted, and you're right. This will go well with your next Mexican meal! Adjust the hotness of this one to suit your taste with your use of peppers. The Test Kitchen

Rating:

★★★★★ 12 votes5

Comments:

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Serves:

6-8 easily

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

VEGIES FIRST SAUTE IN BUTTER
1/3 Cup

diced jalapenos, fresh or canned ( if you don't like spicy, use bell pepper)
1/3 Cup

diced onions with green onions ( cut extra for topping on rice when you serve it.)
1 Clove

garlic, crushed
2 TBS

butter or oil
SECRET # 1: BE SURE YOU COAT THE RICE WITH OIL AS YOU SAUTE VEGIES
2 Cups

long grain white rice
SPICES FOR THE SPANISH RICE:
1 tsp

paprika
1/2 tsp

chipole or ceyenne pepper, ( this is optional but i like spicy)
1 tsp

cumin, i really like this in my spanish rice but also optional
1/2 tsp

salt, (note: add more if not using chicken broth)
ADD STOCK AND TOMATO TO THE RICE
2 1/4 cups

chicken stock ( or you can add water for vegetarian)
1/2 Cup

tomato sauce
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How to Make SPANISH RICE FOOL PROOF By Freda

Step-by-Step

Saute in saucepan, with a tight Fitting Lid, on low heat.
Butter, Jalapenos, Onions and garlic.
ADD 2 Cups rice, Toss & saute again to coat the Rice in the Oils.
NOTE:
when you coat all the rice in the Oils its going to help the rice to stay seperated when it cooks, so it don't get gummy or sticky.
Saute on low heat, ONLY 2 MINUTES ( set the Timer)
Now your going to ADD SPICES:
Paprika, Cayenne, Cumin, Salt.
Stir in and toss well.
Then ADD; LIQUIDS,
Add 2 1/4 Cups Stock or Water
also add 1/2 Cup tomato sauce.
Turn heat to Medium High, Bring to simmer.
then turn down to Low, COVER, with tight fitting lid.
Simmer & cook, ONLY 20 MINUTES. (Set Timer)
After 20 Min. . . . DO NOT PEEK
Now, Set timer for another 9 Min, (DO NOT PEEK!!!)
After 9 min,
(Secret # 2 & Very Important Step). . . .
FLUFF RICE, with a big Meat Fork.
you should have very fluffy rice, full of Flavor, that seperates with the fork, and does not stick together.

GARNISH WITH chopped "GREEN ONIONS" ON TOP TO SERVE.
SECRETS to this "FOOL PROOF" Spanish RICE ARE:
1. Coating the rice in the Oils.
2. Fluffing the Rice with a fork after the 9 Min of Resting. . . That is the KEY!!