Spanish Rice - Tomato, garlic, onion-flavored
Spanish Rice is a popular side dish in Mexican and Spanish cuisine, known for its vibrant color and rich flavor. The dish is made with white rice that gets sautéd with garlic and onions until lightly browned, then simmered in a savory tomato sauce with a blend of herbs, spices, and vegetables. It's typically seasoned with cumin, chili powder, and sometimes bell peppers or peas for added texture and color. This aromatic and hearty rice can complement a variety of main courses, such as tacos, burritos, or grilled meats, and is often garnished with fresh cilantro or lime wedges for a zesty finish. Description by ChatGPT.
Welcome home cooks and flavor enthusiasts! Today, I'm excited to share a cherished family recipe, straight from the ArnieTex kitchen. This Spanish Rice, or Mexican Rice if you prefer, has been passed down through generations and perfected over time. It's the perfect side dish to complement a hearty bowl of charro beans or serve with your favorite Mexican entrees. Let's dive into the warmth and comfort of my mother's favorite recipe that has delighted both our family and catering clients alike.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4-6
Equipment:
- Dutch oven or heavy-bottomed pan
- Measuring spoons and cups
- Stirring spoon
Ingredients:
- 1 tablespoon of cooking oil
- 3/4 cup of long grain white rice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- A pinch of dried oregano
- 1/2 teaspoon cumin (Cominos)
- 1 tablespoon chicken bouillon powder (Maggie brand recommended)
- 1 teaspoon salt (adjust to taste)
- 1/3 cup of tomato sauce
- 2 to 2 1/2 cups of chicken broth (preferably homemade from chicken bones)
- Water (if needed)
Instructions:
1. Heat the Dutch oven over medium heat and add the tablespoon of oil, spreading it around the pan.
2. Add the rice to the pan and start stirring it around gently to toast it evenly. You want the rice to reach a beautiful golden color, which should take a few minutes. Keep a close eye on it to avoid burning.
3. Once the rice is toasted and has a nice color, add the tomato sauce carefully. Stir it in and let it sauté briefly, imparting a deeper flavor to the rice.
4. Mix all the dry spices and the chicken bouillon together, then add them to the rice. Stir everything together, allowing the spices to get a bit toasted with the heat. This will enhance their fragrance and taste.
5. Add 2 cups of chicken broth to the pan. If the mixture looks like it needs more liquid, add up to an additional 1/2 cup of water or broth. The key is to keep the rice moist but not over-saturated.
6. After adding the liquid, allow it to come to a slight boil, then reduce the heat to a low simmer, cover with the lid, and cook for at least 10 minutes. Do not stir the rice during this time as you want it to become fluffy and not mushy.
7. After 10 minutes, check the rice by gently moving some grains aside to see if the water has been absorbed. If it's still too wet, cover and cook for a few additional minutes.
8. Once the rice is cooked, fluff it up with a fork and serve it warm alongside your favorite dishes.
Cooking Tips:
- To achieve the perfect fluffiness, do not lift the lid too often and resist the urge to stir the rice while it's cooking.
- Adjust heat as necessary. Cast iron retains heat very well, so you may need to cook at a slightly lower temperature to prevent sticking or burning.
This recipe is proudly brought to you by ArnieTex. Check out more delicious recipes and cooking adventures on my YouTube channel: https://www.youtube.com/@ArnieTex
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