authentic spanish rice
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.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
10-12 serving(s)
Ingredients
- 1 1/2 - long grain rice*
- 1/4 cup vegetable oil
- 14 1/2 ounces can of chicken broth
- - enough water to make 4 cups liquid
- 8 ounces canned diced tomatoes
- 1/4 cup diced bell pepper
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground pepper
- - frozen peas and carrots
How To Make authentic spanish rice
-
Step 1Heat oil in a large dutch oven over medium heat and brown rice once oil is heated.Fry until the rice is golden.
-
Step 2Add 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. -
Step 3Add 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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