Recipe by top gun
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!
Top Review by GarlicAndBacon
I modified the recipe a little : <br/><br/>I didn't used garlic salt, I used fresh crushed garlic, and salt. I like garlic, a lot. um, hence the username. <br/><br/>I used chicken broth instead of water. <br/><br/>I like this recipe. It doesn't taste like any restaurant rice I've had before, but that may be my modifications. I thought it could use a little more tomato flavor to be more like the restaurant versions I like, so I will attempt to tweak that next time. I used a large tomato and the suggested Knor from the recipe. <br/><br/>The first time I lifted the lid after the simmer/boil phase I thought - this looks like it absolutely Needs some quesadilla shredded style chicken in it. Next time, for sure. <br/><br/>Final verdict: VERY DELICIOUS! Again, not like my favorite authentic restaurants over the years, but a malleable recipe that does, indeed, taste even better when allowed to fully cool, then be reheated. LOVE THAT because I make BIG portions and subsist on leftovers :)
- 2 cups long-grain white rice (Riceland)
- 1 -2 medium green pepper, sliced
- 1 medium onion, sliced
- 1 medium tomatoes, 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)
Directions See How It's Made
- Pour rice into a deep pot and stir in enough oil so that every grain is coated.
- Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
- Add onion and green pepper, cook until they become soft, add more oil if needed.
- Stir in tomato, cook for 2-3 minute.
- Tilt pot, remove any excess oil w/ spoon.
- Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
- Pour water over rice (DO NOT STIR), then cover.
- Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
- Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
- *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.