Real Recipes From Real Home Cooks ®

not authentic spanish rice

a recipe by
Elaine Douglas
Vancouver, BC

Recently I had dinner at a Mexican restaurant on Camano Island. The dinner was excellent and the rice was amazing. I decided to make it at home. I discovered many recipes with many variations on JAP. I wanted to use my very old-fashioned rice cooker. I also wanted to use ingredients that I have at home. After reading many recipes I decided to create my own. I think it is good with the right amount of heat for me. If you don't like heat just eliminate the chili powder.

serves 4-6
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For not authentic spanish rice

  • 3/4 c
    rice, raw
  • 1 sm
    onion (about 1/2 c.) chopped
  • 1 sm
    celery stock - chopped
  • 1 can
    fire-roasted diced tomatoes
  • 1 clove
    garlic, chopped fine (garlic press)
  • 2 tsp
    chipotle paste
  • 1/4 tsp
  • 1 c
    chicken bouillon
  • 1/4 tsp
    chili powder
  • 1 Tbsp
    bacon grease (or other fat)
  • 1/4 c
    black bens (optional)

How To Make not authentic spanish rice

  • 1
    Melt bacon grease in skillet at medium heat and add onions, celery and garlic. Sweat the onions for a few minutes and then add the rest of the ingredients except the rice. Stir.
  • 2
    Put rice in a rice cooker and add the skillet mixture to the rice cooker. Cover and turn on the rice cooker.
  • 3
    After the rice is cooked, take off the lid and fluff up the rice.
  • 4
    I am sure this would work by adding the rice to the skillet and finishing the cooking on the stove top. You would have to monitor it more to be sure the moisture doesn't evaporate too quickly.