Or Mexican rice. Whichever you prefer. I think this is the recipe I have made the most times in the last three years, even before I was blogging. Those of you who have read me for years may remember how often this made an appearance on my plate. And so it's high time it got a post of its own.
Spanish Rice
Ingredients
3 tablespoons grapeseed oil
1 1/2 cups uncooked long grain white rice
3 cloves minced garlic
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper (I like to use all red or red and yellow)
1/4 cup finely chopped jalapeno
1 teaspoon Kosher salt
1 teaspoon Mexican oregano
2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
2 1/2 cups chicken stock, preferably homemade
8-ounce can of tomato sauce
Method
Heat the oil in a skillet on medium heat and saute the rice until it is golden brown. Add the vegetables and seasonings, and continue to saute for 1 to 2 minutes longer. Add the broth and the tomato sauce, and bring to a boil. Cover and simmer for about 25-30 minutes or until the sauce is almost completely absorbed. Remove the rice from the heat and let it stand 3 to 4 minutes, still covered. Fluff and serve.
NOTES
This rice is a non-negotiable accompaniment to Mexican meals in our house. It's the best Spanish rice that either I or my Mexican husband have ever had and it just keeps getting better and better with time, experience and my own little touches. We're ruined on most restaurant rice because of this one. It's that good.
21 comments:
I am all over this. As in Friday. On our 'taco night'. I can't wait.
YES!! Steve said he's sure you'll love it. And even better, you'll know what adjustments you want to make, if you want to make 'em. YAY!!
This looks really good. And healthy too. Last time I tried a spanish rice recipe it had bacon in it and just plain was not too good for you! I will bookmark this one!
And why do I keep eating plain white rice? Laziness, maybe...
I think the "need to make this for him family" part is the biggest compliment!
LoooOOOve Spanish rice. Mine ALWAYS accompanies refried beans (that I mix with regular black beans.)
Your ingredient combo sounds better than mine, though, so I will absolutely try this next time.
Oh, and I think your a genius for eliminating the celery right out of the gate. Yes, I am a celery hater. But I also don't like green bell pepper. All the other color are great. Think it would make a huge difference if I used orange or yellow, along with the red? I know the green is the least sweet.
Love those first two pictures - reminds me of an Italian flag.
That would be you're...not your. And colors...not color. Good fucking grief. Can you tell I'm tired?
You never have to worry about that stuff with me Amy. For reals. But do make this!
PG - you should definitely try this one!
And Miss What's For Supper, you as well. Give it a go with your own know how, and I promise it will be awesome!
Okay...I'm making this! I have always disliked restaurant Spanish rice...but that looks delicious.
I bet in Mexico, they would never call it Spanish rice... I was at a dinner party with a Palestinian and she got a little testy when the host served the large grained cous cous and called it "Israeli" Cous Cous. Needless to say, she calls it "Middle Eastern" Cous Cous.
And I agree with PG.. I need to add this to my repetoire. I'm always making plain rice. But I would use the celery since I still have a ton in the garden.
Can I just say how happy I am to have you back. If you can't tell from my rambling comment, I missed your posts.
This is one of my husband's favorite dishes and I've always made it froma mix. I know, i need to be slapped.
I am printing this out...maybe he'll do something deserving for me to make this for him! ;-)
Seriously, it really looks impressive, I am going to try it!
You mentioned the basics of this rice a LONG time ago, and that is how I've made it ever since. Every time I make it people fall in love.
And to totally be the stupid food blogger commenter who says to do it a different way, here's a little spin on this that gives you a whole meal. Brown chicken thighs in the pan first, then set them on top of the rice after you pour the liquid in. Let them cook for the ~20 minutes right in with the rest of it. SUPER easy, and leaves the chicken very moist with a bucket load of flavor.
Or as that annoying guy on TV says: BAM!
Yum. One of my all-time favorite side dishes. I gotta try this. I think, though, that it prefers to be called Mexican-American or Spanish-American rice.
ha
Paula - Most restaurant stuff is bad. I feel like it's an afterthought.
Julia - Oh ouch, about the cous cous. And you're right, I bet they never would!
And I missed you too Julia. So glad we're still connected.
Katherine - *Smack* ;) You really should make this for him, he'd love it.
Tom - I'm so glad you make this. And you're not telling me how to do it better, you're giving me an idea for a great one pot dish! THANKS!
Cary - I'm SURE that's what it prefers haha. And you should try this.
This looks so healthy! and yummy :) I really love cooking spanish rice!
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Burn Belly Fat
i have to try this! we eat mexican food about once a week, so hopefully i'll get to try it sooner rather than later!
Thanks! I hope you get a chance soon. :)
I just made this. The recipe was delicious! But I would suggest cooking the rice for about 30 minutes.
You are right, Violet. It's about time I updated this. Thank you and I'm glad you enjoyed it!!
This looks so, SO good! Thanks for sharing. I'm pinning this.. :)
www.pinterest.com/katyapicello
Woops, that was www.pinterest.com/mrsapicello/
Thank you!
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