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Momma’s Spanish Rice
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Description
I finally figured out how to make GOOD Spanish/Mexican rice. It’s taken me a couple years of trial and error with the basic ingredients but I finally got it! My kids will eat this and nothing else, they love it that much.
Ingredients
- 1 cup Raw Long-grain White Rice
- 1-½ Tablespoon Cooking Oil
- 1 whole Onion, Diced
- 6 cloves Garlic, Minced
- ½ teaspoons Kosher Salt
- ¼ teaspoons Ground Black Pepper
- 1 teaspoon Ground Chili Powder (optional)
- ½ cans Tomato Sauce (small Can)
- 2 cups Chicken Broth
Preparation
Add cooking oil to deep skillet that you have a tight fitting lid for.
Add rice and cook over medium heat until rice JUST begins to brown, stirring frequently. Add onion and garlic and continue to cook until onion begins to become translucent, STILL stirring frequently. (If you don’t stir, it will burn.) Add salt, pepper and chili powder. Stir again.
Add chicken broth and tomato sauce and stir. Reduce heat to LOW and simmer for 25 minutes. (Stir halfway through cooking time but try to keep that lid ON or the rice will be undercooked.) After 25 minutes, check rice. If it seems too crunchy or sticky, cook for 5 more minutes.
Serve with whatever you like. We enjoy this with tacos, burritos, fajitas, enchiladas – any kind of Mexican dish! 
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Leave Happier on 8.9.2009
I’ve tried several Mexican rice recipes and this is a great basic one. The rice was cooked well and the flavors were nice. It’s a good versatile recipe, so I tinkered with it a bit based on our family’s preferences:
Ingredients: Go for the chili powder (it’s not too spicy), and I also added about 1/2 teaspoon ground cumin. I don’t know exactly what the “small” can of tomato sauce is, but I ended up using about half of a 15 oz can, so if you don’t want half a can of tomato sauce floating around your fridge I think you could use a whole 8 oz can with no problem. Be sure to use low sodium chicken broth, or reduce the salt way down until you taste it. I used a red onion because that’s all I had, and I also tossed in a generous handful of chopped fresh cilanto because my husband and I agree cilantro is the best herb.
For the process, I threw the onions in almost immediately with the rice, because I like them to get pretty soft and I find any time I put onions and garlic in at the same time, the garlic burns before the onions are ready. I also put the tomato sauce in to “fry” a little bit before I added the chicken stock. I could be making this up, but I think it deepens the flavor a little bit (just watch for splattering!). After a couple minutes with the tomato sauce I just let it simmer away until the liquid was absorbed, and tossed in the cilantro at the very end. My husband likes to top a pile with shredded cheese and a dollop of sour cream.