Hope you all are well! With the weekend right around the corner, I thought I’d share something very weekend appropriate that will be enjoyed by everyone!
It’s recipe time yet again. Today I’m sharing my easy to go meal that is not only easy to make but oh so delicious! Yup, Spanish rice it is! There are a lot of variations to spanish rice and everyone has their take. Some like to add vegetables and some prefer taco seasoning. This recipe that I’m sharing is pretty easy and requires very few ingredients .
When I first tried spanish rice I fell in love with it but was always overwhelmed at the thought o making it at home thinking it will be really hard and long. To my surprise it is so easy and even more delicious made at home.
There are a certain things you need to keep in mind when preparing this. Make sure to read through the notes below!*
Let’s start with the recipe shall we?
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 cup white rice
- Approximately 1 cup chicken OR vegetable broth or stock *
- Approximately 1 cup tomato sauce or paste *
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 3 to 5 minutes, until rice is toasted. Don’t over toast!
- While the rice is being toasted, take a bowl of hot water and add your stock cubes to it incase you do not have broth on hand.
- Stir in chicken/ vegetable broth, tomato paste, salt, chili powder, cumin, garlic salt and oregano. Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes*. If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Add enough water occasionally so that the rice gets properly cooked. Don’t leave it unattended because the water does get absorbed fast and you may end up with burnt rice on the bottom of the pan
- Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.
*The amount of water depends upon the rice you use. When using broth, I like to keep the proportion of the broth more than the tomato puree. In simple terms, use more stock or broth compared to tomato paste. This not only balances the flavor of the spanish rice but also keeps the strong scent and flavor of the tomato in control. For the rice, try using small grain rice since it gives better results.
Pair this up with sautéed vegetables, mashed potatoes, grilled fish ,grilled chicken, the choices are endless. Serve hot and enjoy! I hope you do try this out!