The Pioneer Woman Tasty Kitchen
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Spanish Rice

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Level: Easy

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Description

For about 6 months when I was in 8th grade I only wanted to eat Spanish rice. The stuff you add water and a can of diced tomatoes to and boil. I still like that stuff, but this recipe is just as quick to make and I think tastes a heck of a lot better.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 whole Medium Onion, Diced
  • 1 cup White Rice
  • 1 can 15 Oz Can Of Chicken Stock (or 2 Cups Homemade)
  • 1 can 14.5 Oz Can Of Diced Tomatoes With Green Chiles, Undrained
  • 2 cloves Garlic, Minced
  • 1 dash Cumin
  • 1 dash Cayenne

Preparation

Heat the olive oil in a medium pot over medium high heat. When oil is hot (not smoking, just hot), add the onion and cook, stirring occasionally for a couple minutes (if they brown a little, that’s OK). Pour in the rice and stir to coat it with the oil. Saute rice for a couple minutes. You’ll notice the rice goes from opaque to white when heated. Try to get most of the rice white, but be careful because if you walk away it will burn.

Add the chicken stock (pot will sputter when you add the chicken stock, so watch your hands) and the rest of the ingredients. Stir to combine, and bring to a boil. Once it reaches a boil, cover the pot and lower heat to a simmer. Simmer until you no longer see moisture bubbles breaking on the top of the rice, about 10 to 15 minutes. Turn off heat and leave the rice covered for 5 minutes. After 5 minutes, remove lid, and stir to combine everything, because the tomatoes will be sitting on the top. Serve immediately. Enjoy!

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