Spanish Rice
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1 cup long grain rice
- 1 tablespoon lard or 1 tablespoon vegetable oil
- 1 small yellow onion, finely diced
- 2 -3 garlic cloves, finely diced
- 1 (8 ounce) can spicy tomato sauce
- 1 3⁄4 cups chicken broth or 1 3/4 cups stock
- 1 pinch cayenne pepper
- 1⁄2 teaspoon cumin
- salt and pepper
- 1 serrano peppers (optional) or 1 jalapeno pepper, finely diced, for heat (optional)
directions
- Remove lids from can and set aside.
- Heat lard or oil in a saucepan on medium high.
- Add rice, stirring constantly.
- When rice is brown, add onion, garlic and diced pepper.
- Continue to stir.
- Add Chicken Broth, Tomato Sauce and spices.
- Stir well.
- Bring to a full boil, cover and reduce heat to medium low.
- Let simmer until rice is tender and most of the broth has evaporated (20-30 minutes).
- If your rice is still a little hard add a touch of water.
- Remove rice from heat and leave covered until ready to serve.
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Reviews
-
We had this with chicken enchiladas and conquistador quiche last night and I and my family and guests thought it was very good. I liked the spice in it but I am a mexican food fan. I was a little confused about how much tomato sauce you used so I used the little one (8 oz I think) since it had the can of tomatoes with the juice and I didn't want it too tomatoey and I added a 4 oz can of chopped green chilies. This dish was very easy to make and very good for an average spanish rice recipe. My dinner guest did request some salsa to pour over it so perhaps next time I make this (and I will make it again) I will use chunky salsa instead of the Rotel tomatoes and leave out the cayenne and let the salsa spice it up for me.
Tweaks
-
We had this with chicken enchiladas and conquistador quiche last night and I and my family and guests thought it was very good. I liked the spice in it but I am a mexican food fan. I was a little confused about how much tomato sauce you used so I used the little one (8 oz I think) since it had the can of tomatoes with the juice and I didn't want it too tomatoey and I added a 4 oz can of chopped green chilies. This dish was very easy to make and very good for an average spanish rice recipe. My dinner guest did request some salsa to pour over it so perhaps next time I make this (and I will make it again) I will use chunky salsa instead of the Rotel tomatoes and leave out the cayenne and let the salsa spice it up for me.
RECIPE SUBMITTED BY
Christine Bettiga
Corpus Christi, TX
I was born and raised in Pueblo, Colorado.
I moved to Corpus Christi, Texas in 1998.
I enjoy camping, sewing and gardening.
My husband and I love to cook. We are always trying new recipes and adding to old ones. We BBQ every weekend and always have a crowd of friends over to taste our creations! Usually we are watching Nascar and/or football while we BBQ!
I am a Denver Bronco Fan, but I also like the Houston Texans.