Easy Spanish Rice

"This is just a simple recipe that came from my mom's mom. Its not the most authentic, but it is easy, quick, and good. I always have the ingredients on hand."
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
15mins
Ingredients:
8
Serves:
6
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ingredients

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directions

  • Melt Butter in sauce pan.
  • Add onions and saute until translucent.
  • Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,.
  • Add tomato sauce, water, salt, pepper, and mustard. Stir.
  • Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.

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Reviews

  1. This is a great base recipe for a very easy spanish style rice! Super fast and easily adaptable based on the ingredients you have on hand and your taste. I followed your recipe with the following exceptions...added a few shakes of cayenne, ~2 TBS of cumin, ~1 TBS tumeric instead of mustard, 1/2 can diced tomatos instead of tomato sauce, a handful of chopped cilantro, and the juice of 1/4 of a lime. I also used leftover cooked white rice instead of instant. Thanks! It all came together in less than 10 minutes!
     
  2. Very easy and tasty rice! I don't care for onion so left it out, othewise made as specified. This rice came out very firm, not gummy at all. I'll probably add some minced garlic next time. thanks for posting this great recipe! Made for Spring PAC 2009
     
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Tweaks

  1. This is a great base recipe for a very easy spanish style rice! Super fast and easily adaptable based on the ingredients you have on hand and your taste. I followed your recipe with the following exceptions...added a few shakes of cayenne, ~2 TBS of cumin, ~1 TBS tumeric instead of mustard, 1/2 can diced tomatos instead of tomato sauce, a handful of chopped cilantro, and the juice of 1/4 of a lime. I also used leftover cooked white rice instead of instant. Thanks! It all came together in less than 10 minutes!
     

RECIPE SUBMITTED BY

<p><span style=color: #000000;>I have always loved to cook, and went to the California School of Culinary Arts, Le Cordon Bleu in Pasadena, CA. I graduated in 2006. Although I have been schooled in classic French cooking, I find I enjoy making the great comfort food that I grew up with, with that gourmet twist. <br /></span></p> <p><span style=color: #000000;>I am an Executive Kitchen Manager for the 23rd fastest growning company in Orange County CA, and manage a Gourmet Chocolate Company, as well as a company that makes and delivers low fat, low sodium, and low cholosteral meals. </span></p> <p><span style=color: #000000;>I am married to the most wonderful man in the world, and have 3 amazing kids (2 girls (5 and 6) and a boy (2). Because we&nbsp;both work full time I use&nbsp;the crock&nbsp;pot&nbsp;3-4 times a week, and make&nbsp;simple, quick meals. On the weekends I tend to get elaborate and tend to be a bit over the top,&nbsp;but no one complaints!!!!&nbsp;</span></p> <p><br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg alt= /></p>
 
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