Best Spanish Rice

You guys, this recipe is a crowd pleaser! My sister and I LOVE Mexican food, and it doesn’t stop there! We enjoy the culture, the language, the dancing! Ahhhh! One of my favorite things to enjoy is Spanish rice.

Granted I love how rice is prepared from just about every culture! If I had to choose, the type of food I could eat every day it would be rice! I love the textures and flavors it takes on in such versatile grace! And today I will walk you through a step-by-step recipe for Spanish rice that is simple and sure to please! The perfect side dish to: beans, tacos, enchiladas, sopas – you name it!

Ingredients:

• 3-5 T chicken bouillon powder

I use Knorr Chicken Bouillon which adds more flavor than boxed or canned broth and you can adjust the suggested servings to your liking

• 2 cups of white rice

• 1/2 of an onion sliced
I typically use yellow or white but any onion will do

• 2-3 cloves of garlic chopped

• 6 T oil
Vegetable oil will do, olive oil for sautéing is healthier & won’t affect the taste

• 1 8oz can of tomato sauce
Double check that you’re using sauce and not tomato paste, paste is too thick

• 4 cups of water
You can substitute water for 4 cups of broth and omit the chicken bouillon

Instructions:

• Add chicken bouillon to 4 cups of water, stir and set aside

• Rinse and strain 2 cups of rice thoroughly
This step removes any debris and starches, preventing a gummy consistency when cooked

• Place rinsed rice into a pan on low–medium heat to dry your rice before frying, stir occasionally

• Once there is no more moisture add: onions, garlic, and oil to your dried rice
Ingredients should be evenly coated in a thin layer of oil

• Fry rice, garlic & onions
Stir constantly until rice turns from translucent to tannish brown (not burnt)

• Add: tomato sauce, chicken bouillon & water (or just broth) and stir

*Tip: once you’ve added your tomato sauce & chicken bouillon mixture be sure to taste the rice water; that way you will know if your rice will be too bland and can season accordingly

• Reduce from boil to simmer, cover the pan with a lid, and continue to cook on low for about 20 minutes

• Test a spoon of rice from the middle of the pan to see if it’s cooked all the way (rice should be tender and fluffy, not mushy or hard in the middle)

Afterwards Serve immediately and enjoy! Generously serves 6-8 (roughly 1 cup of cooked rice each)
Leftovers can be stored in an airtight container and placed in the fridge for up to 4-6 days)

If you enjoyed this recipe and are looking for another, check out this simple and delicious chicken and green sauce enchilada pie recipe!

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