My Restaurant-Style Spanish Rice

Made This Recipe? Add Your Photo

Total Time
45mins
Prep
10 mins
Cook
35 mins

This fragrant rice is a kissing cousin to topgun's The Best Authentic Spanish Rice, retooled for those who can't (or won't) buy Caldo de Tomato con Sabor de Pollo bouillon. Easily doubled for large groups; cooking time includes a fifteen minute resting period. Heavenly flavor!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Pour rice into a deep pot and stir in enough oil so that every grain is coated. Cook rice on medium heat and stir with a spatula until lightly toasted (about 20-25 minutes). Be careful not to burn.
  2. Add onion and green pepper and cook until soft, adding more oil if needed.
  3. Tilt pot to remove any excess oil with a spoon.
  4. Add water to tomato sauce to make four cups of liquid; stir in bouillon, garlic, cumin, and red chili powder.
  5. Pour liquid mixture over rice. Stir once and do not stir again, or rice will be sticky, not fluffy.
  6. Cover tightly. Bring to a simmer then cook on very low heat for 20 minutes.
  7. Shut off heat—do not remove pan from burner and do not lift lid—and let rest for 15 minutes.
  8. Uncover, fluff with spatula, and let rice dry out for a few minutes before serving.