Perfect Spanish Rice

Recipe by Leahferne
READY IN: 50mins
YIELD: 4 cups




  • In a medium skillet or frying pan, heat your oil and add onion.
  • Once the onion starts to brown on the edges add the garlic.
  • Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
  • While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
  • Pour the can of cut tomatoes in the pot with 1 can's worth of water.
  • Toss in the chicken bouillon and you are now ready for the rice.
  • Once your rice has developed a good color, transfer everything from the frying pan to the pot.
  • Cover and bring to a hard boil.
  • Once boiling reduce heat to a soft simmer for 15-20 minutes.
  • After most of the liquid has been absorbed stir the rice and remove from heat.
  • Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.