1/4 Photos of The Best Authentic Spanish Rice
top gun's Note:
If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!
My Private Note
Units: US | Metric
- 2 cups long-grain white rice (Riceland)
- 1 -2 medium green pepper, sliced
- 1 medium onion, sliced
- 1 medium tomato, sliced
- 2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
- 1/8 teaspoon garlic salt (to taste)
- 4 cups water
- vegetable oil (no olive oil)
- 1Pour rice into a deep pot and stir in enough oil so that every grain is coated.
- 2Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
- 3Add onion and green pepper, cook until they become soft, add more oil if needed.
- 4Stir in tomato, cook for 2-3 minute.
- 5Tilt pot, remove any excess oil w/ spoon.
- 6Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
- 7Pour water over rice (DO NOT STIR), then cover.
- 8Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
- 9Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
- 10*This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.
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Nutritional Facts for The Best Authentic Spanish Rice
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 360.7
- Calories from Fat 6
- Total Fat 0.7 g
- Saturated Fat 0.2 g
- Cholesterol 0.0 mg
- Sodium 45.5 mg
- Total Carbohydrate 79.1 g
- Dietary Fiber 2.5 g
- Sugars 2.8 g
- Protein 7.4 g