Find A Recipe
Select Page

Spanish Rice

by | May 18, 2017 | Recipe Posts, Side Dishes

Here’s another on of my Sissy’s recipes. At the risk of sounding like a broken record, you’ll never go back after tasting her version of Spanish Rice. This is the farthest thing in the world from the bright red, either sticky or too dry rice you get at many restaurants. Her secret? She uses basmati rice for starters, and uses a very light hand with the tomato flavors. She has some other tricks up her sleeve as well, and her rice turns out light, full of flavor, and deliciously moist. Tricia and I snuck up on her in the kitchen so we could find out her secrets, so come on along and I’ll share them with you…

The rice is the thing – this is no surprise.  But what might surprise you is that Sis uses basmati rice.  She explains it this way, “Other types of rice don’t have the best flavor to stand up to all the broth and spices, and Basmati can always be counted for each grain to stay separate so you don’t get that mushy thing going on”.  The rice is first sautéed in oil until it starts to turn golden with diced white onion, then the spices get stirred in.

Get some chicken broth hot on the stove or in the microwave, stir in just a tad bit of tomato sauce, and pour onto the rice.

And now for another of her little tricks….turn off the heat on the stove, grab a bunch of paper towels or a cotton dish towel, and drape it over the pan. This takes some practice due to the fact that you really do not want the towels to touch the rice/broth mixture, so it has to go on tight and then pop the pan lid on over the towel to hold it in place.  Tuck it all up nice and tight, and let it sit there and do it’s own thing for about 20 minutes.  Isn’t it cute?

At this point, you are essentially done – all that needs doing is fluffing with a fork and chowing down.  Can you believe how light and fluffy this is?  And even better, it reheats just as well.  Another Sissy miracle!

Right at home on a big old plate with enchiladas and the works.  Hope you enjoy!!   xoxoxxo

Spanish Rice

Roberta Reynolds
Here’s another on of my Sissy’s recipes. At the risk of sounding like a broken record, you’ll never go back after tasting her take on Spanish Rice. This is the farthest thing in the world from the bright red, either sticky or too dry rice you get at many restaurants. Her secret? She uses basmati rice for starters, and uses a very light hand with the tomato flavors. She has some other tricks up her sleeve as well, and her rice turns out light, full of flavor, and deliciously moist.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 Servings

Ingredients
  

  • 2 cups basmati rice
  • ½ cup finely chopped white onion
  • 2 tablespoons canola oil or other neutral flavored oil
  • 4 cups chicken broth
  • ¼ cup canned tomato sauce
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • Salt to taste about ½ teaspoon

Instructions
 

  • In a medium saucepan, heat the chicken broth until simmering. Stir in the tomato paste. NOTE: This can also be done in the microwave using a microwave safe bowl
  • In a large saucepan or Dutch oven, heat the canola oil.
  • When oil is hot, add rice and sauté until rice begins to brown. Stir in onion and cook until onions have softened.
  • Add the ground cumin, garlic powder, and salt to the rice.
  • Slowly pour in the heated chicken broth with tomato sauce, and bring rice to a simmer.
  • Once the rice has come to a simmer, turn the heat OFF.
  • Place several layers of paper towel, or a light cotton dishtowel over to top of the rice pan (towel should NOT touch the rice). Cover the pan with a tight fitting lid, and allow to sit off the heat for 15-20 minutes.
  • Fluff the rice with a fork and serve.