Prep 10 mins
Cook 30 mins
Spicey Spanish Rice
- 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)
- 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.
Fantastic, authenic recipe!
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.
Very good recipe. I need to spice it down a bit for my family as the teaspoon of cayenne was too much for them. Next time I will try less cayenne. Otherwise it was very tasty and had just the right consistency.