Spanish rice recipe

My mother’s Spanish rice (aka Mexican rice) is a mandatory accompaniment to any Mexican dish we serve at our residence, whether or not it’s with enchiladas or tostadas, or with steak and black beans.

This rice is our family’s comfort meals. My mom always helps make a big batch when she makes it, due to the fact we can’t get ample!

Spanish rice is in essence a rice pilaf, but with southwestern flavorings. To make it you brown the raw rice initial with onions and garlic, and then cook the rice in chicken broth with extra tomatoes.

The browning is essential to the nutty, nearly toasty taste of the rice. And even though bouillon can be substituted for the chicken stock, practically nothing beats homemade chicken stock, whose wealthy flavor is absorbed by the rice as it cooks.

Mom has perfected the art of preparing the rice quickly. She heats the tomato-y stock in a separate pot whilst the rice is browning, and then combines the two to cook even though she prepares the rest of the meal. You could simply make it one pot if you desired.

how to make spanish rice

Spanish Rice Recipe

  • Prep time: five minutes
  • Cook time: 30 minutes
  • Yield: Serves four to six

My mother browns the rice in a separate pan from the pot she employs to heat the stock. This is just to conserve time. You could very easily brown the rice and onions, and include cold stock and tomatoes to it, deliver to a simmer, cover and cook, all in one pot.

If you have homemade stock, use it! That is what will take this Spanish rice from excellent to wonderful.


  • two tablespoons added virgin olive oil (can use up to 1/four cup)
  • 1 onion, finely chopped (about one cup)
  • one garlic clove, minced (about one teaspoon)
  • two cups of medium or long-grain white rice
  • three cups* chicken stock (or vegetable stock for vegetarian version)
  • 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
  • Pinch of dried oregano
  • 1 teaspoon salt

*Examine the directions on the rice package deal for the proportions of liquid to rice. They can assortment from one:1 to two:one. If your rice calls for 2 cups of water for each cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

one Brown the rice: Heat olive oil in large skillet on medium/large heat. Include the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring typically, right up until much of the rice has browned.

2 Include onion, garlic: Include the onion and cook, stirring frequently another three minutes, until finally the onions get started to soften. Include the garlic and cook until the onions are translucent and softened, about a minute a lot more.

three Mix broth, tomato, oregano, salt, and browned rice and onions: To save time you can carry the stock to a simmer in a separate saucepan, with the tomato, oregano, and salt.

4 Mix the rice and broth mixture: Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering phase and just add the broth and tomatoes to the rice.

five Simmer, cover, cook right up until the rice has absorbed the stock: Carry every thing to a simmer, cover the pot and reduce the heat to barely preserve a minimal simmer.

Cook for 15-25 minutes, dependent on the type of rice and the guidelines on the rice package deal.

Remove from heat and let sit for 5 minutes.

Fluff with a fork or spoon to serve.

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