I have attempted this many times, but I have always tried to put tomatoes, tomato sauce or onion, or all three, 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 notices that their rice didn't have all that stuff in it. As I thought about it, most of the Mexican rice I have had that I like didn't. Somewhere along the way, I had it in my head that had to be in there, at least the tomato sauce. So, I decided to chuck all that and try something else. What was the worst that could happen?? I'd have to throw it out??? Been there, done that, so here we go. This time I only added spices, and I revved it up a bit. Well, can I just say...I FINALLY DID IT! So, I thought I would share. If you want a tasty rice without all the junk in it, this is for you. Enjoy!
Note: Photo borrowed from the internet.
2 cwhite rice (i used jasmine, but i think long grain would be just as good)
1-2 Tbspolive oil
4 chot water (tap, as hot as you can get it)
1 Tbspchili powder
1 Tbspgarlic powder
1 Tbspcelery salt
1 Tbspdried cilantro
How to Make Spanish Rice
- 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.
- 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!
- When rice is done, take a fork and fluff rice. Allow to sit, uncovered, for a couple minutes before serving.