Community Pick
Authentic Spanish Rice
"the perfect spanish rice can go along side any dish! try it in my chicken and rice soup recipe!"
photo by ajuanito.aj
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 1⁄2 cups long grain white rice
- 2 garlic cloves, minced
- 2 tablespoons vegetable oil
- 1⁄4 cup onion, finely diced
- 4 ounces el pato salsa fresca (or tomato sauce if you cant find el pato sauce)
- 2 1⁄2 cups chicken broth
- 1 teaspoon cumin
- 1 tablespoon chili powder
- 1⁄2 teaspoon sea salt
- pepper
directions
- in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
- brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
- add diced onion, minced garlic, sauté for 1 minute.
- add seasoned broth, bring to a boil.
- reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
- most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
- after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.
Questions & Replies
-
Ever make it with brown rice?
-
How do i remove all of these pictures?
-
I was trying to find out how many calories are in a serving of authentic mexican rice? Cause I BEEN eating it since I was very young..basicly ALL my life.. So I just wondering n interested to find out. -
I added a bit to much chili powder to my rice should I add a pinch of sugar to tone it down a bit?? -
This sounds delicious, but please clarify the amount of el pato to be used. Looks to me like we are to use 4 oz of el pato and disregard the half a can instructions since we don't know what size can is referred. Appreciate input on this!
Reviews
-
It was AMAZING. I added a tad too much chili powder, but aside from that it was absolutely delicious. 10/5. -
-
Excellent! This is the absolute best Spanish Rice recipe I have ever prepared. Thanks for the post.
-
Have made Spanish Rice from the "Fannie Farmer Cookbook." It is not Mexican rice but is very nice. This recipe is excellent. About the same with a little more flavor.
-
Made this with regular tomato sauce and vegetable broth. Super delicious. Not over seasoned and came out cooked perfectly. I used jasmine rice. Thanks for the recipe. -
So good! I LOVE Mexican food-had to hunt for the el pato salsa fresca, but worth the search. Followed directions to a "T" and it came out perfectly cooked. To me, right amount of spice - for younger children, I would back off the chili powder maybe a bit - but again, to me it was just right. I will never use any other recipe for Spanish Rice - this one is so good, it's already been uploaded into my Paprika app as my "go to" recipe. Thank you!
see 17 more reviews
Tweaks
-
Like I said before I BEEN eating this type of rice ALL MY LIFE! But my mom never put chillie powder in it.She BROWNED THE RICE "FIRST" ( ALL YOU HAV TO DO IS PUT LITTLE OIL IN YOUR PAN PUT RICE N LET IT BROWN UP..B CHECKING ON IT CAUSE IF IT BURNT IT WILL NOT TASTE GUD!! BROWNING RICE GIVE IT A DIFFERENT FLAVOR TOO.) YOU HAV TO TRY IT TO TASTE THE DIFFERENCE!!...WEN RICE IS BROWNED YOU GOTTA PUT THE TOMATO SAUCE N A CAN N HALF OF WATER...(USE THE TOMATO SAUCE CAN FOR WATER...OR IF YOUR GONNA USE chicken broth hav it ready to add to rice, cumin powder, garlic powder/fresh, onion (cut large so if you don't want it you can take it out easier), n sometimes bell peppe (easier to do same as onion)"YOU BASICLY JUST WANTING THE FLAVOR OF THOSE TWO INGREDIENTS; little salt N Cover it up wit foil paper n let it steam up for a while n check on it...if most I Of the rice is cooked you can move it to the side off flame n let it sit COVERED WIT FOIL...FOR A WHILE..WEN YOU CHECK IT AGAIN IT ALL SHOULD BE READY TO EAT! This is my GO TO FOR MY GRANDBABY....HE LOVE MY RICE!!
-
Making this now however list of ingredients states 8 oz can el pato sauce but recipe reads use half a can. Is this correct as no further instructions on using remainder of can. -
Added 1/4 cup of lime juice to the broth mix along with a can of rotel. Topped it off with shredded cheese, a spoonful of guacamole and garnished with fresh cilantro. Yuuuuummmmmmyyyyyy!
-
Add just a drop of milk it helps the flavor along with the chicken broth
-
I did not use broth, but I will next round, however, it was fantastic without it as the garlic, onion, cumin and salt gave it everything...don't be afraid to omit the broth if you forget or don't have any.
