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.
Prep Time 30 minutes mins
Cook Time 10 minutes mins
Total Time 40 minutes mins
- 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
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.