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spanish rice

(2 ratings)
Recipe by
Christine Whisenhunt
Visalia, CA

I finally did it! I made good Spanish Rice! I have attempted this many times, but I have always put tomatoes, tomato sauce, or onion in it, and it was always gooey and clumpy. Sometimes inedible, I admit. So, after eating out the other night at one of my fave Mexican restaurants, I thought...I'm going to try one more time. I noticed their rice didn't have all that stuff in it. Thinking about it, most of the Mexican rice I have had didn't. Don't know why I thought it did. I decided try something else. This time I only added spices and revved it up a bit and it came out great! I hope you try it!

(2 ratings)
cook time 25 Min

Ingredients For spanish rice

  • 2 c
    white rice (i used jasmine, but i think long grain would be just as good)
  • 1-2 Tbsp
    olive oil
  • 4 c
    hot water (tap, as hot as you can get it)
  • 1 Tbsp
    chili powder
  • 1 Tbsp
    garlic powder
  • 1 Tbsp
    celery salt
  • 1 Tbsp
    dried cilantro
  • 1 tsp
  • 1 tsp

How To Make spanish rice

  • 1
    Coat bottom of large skillet well with oil and heat until oil ripples. Add rice and saute until rice changes color and begins to brown, stirring constantly.
  • 2
    Add water and spices. Stir. When rice begins to boil, stir again, then reduce heat to simmer, cover, and allow to cook for 20 minutes(or time called for on your rice package). Do not lift lid!
  • 3
    When rice is done, take a fork and fluff rice. Allow to sit, uncovered, for a couple minutes before serving.

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