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!

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 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)

Directions:

1. Pour rice into a deep pot and stir in enough oil so that every grain is coated.
2. 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.
3. Add onion and green pepper, cook until they become soft, add more oil if needed.
4. Stir in tomato, cook for 2-3 minute.
5. Tilt pot, remove any excess oil w/ spoon.
6. Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
7. Pour water over rice (DO NOT STIR), then cover.
8. 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).
9. 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).
10. *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

Reviews

[Chef #257581]

This was the best spanish rice I've ever had! Better than any restaurant's. Is a little more work than most recipes but well worth it. Be sure to allow for time needed to brown rice (20-25 min.) when making the recipe as it does take awhile and could burn easily if left unattended.

[kellypdx]

very tasty rice..i have made this many times. I do not always have a tomato on hand so I freeze garden roma tomatoes and if i don't have a fresh tomato on hand i just take 2 frozen romas out..run under hot water and the peeling comes right off. To me white rice is best but i have had it with brown and its good just not as good...thanks for an easy, yummy recipe.

[Lucky in Bayview]

This is a great recipe find. So simple to make and delicious. I followed the recipe exactly and made it the night before serving and reheated it in the oven. It was really good and was given high compliments by Hubby. I chopped everything up pretty small and loved the color and texture that they added to the rice. Thanks for sharing your recipe, I'll be making this again.