Tuesday, January 6, 2015

Spanish Rice

We love rice in our house... and pasta... and potatoes.  Basically anything starchy and bad for you.  But what fun is life if you don't eat what you love?  All in moderation, of course!!

This simple Spanish rice recipe came from SimplyRecipes so so many years ago.  I think I have been using it for at least 3-4 years now.  It's easy and it never fails to produce the best rice.  You can double it for a huge crowd.  The original recipe claims that it serves 4 to 6 but unless they are eating a gigantic portion, there is no way.  I think it serves 8-10 and that is still a really good size portion.  

Spanish Rice
  • 2 Tablespoons Olive Oil
  • 1 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 2 Cups Medium or Long Grain Rice (DO NOT USE MINUTE RICE!)
  • 3 Cups* Chicken, Turkey or Vegetable Stock
  • 1 Heaping Tablespoon Tomato Paste
  • 1 Can Rotel Tomatoes 
  • Pinch Oregano
  • 1 Teaspoon Salt
*Check the instructions on your rice package for the proportions of rice to liquid.  Some recipes call for 1:1 ratio, some 1.5:1 or 2:1.  Use the amount of liquid called for in two cups of rice from your package. 

In a large skillet, add olive oil and rice over medium/high heat.  Toast rice slightly, being careful not to burn.  Just bring out the color in the rice.  Add onion and garlic.  Cooke, stirring frequently, until onions are softened.

In a separate sauce pan, bring stock to simmer.  Add tomato paste, Rotel, oregano and salt.   Once heated and onions are soft, add broth to rice.  Bring to a simmer.  Lower heat, cover and cook 15-25 minutes (look at your package of rice for cooking time).  Turn off heat and let sit for 5 minutes before serving.

Turns out moist and full of flavor every time.

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