Authentic Spanish Rice
My mother-in-law taught me to make her Spanish rice. When my husband told me mine was better than hers, well, I admit, that was a good day. 😂 This Spanish rice is a staple in our house just like it is at Lola's. Her mother makes it several times a week. So do I. It's easy and tasty.Enjoy!
- 2 T Olive or Avocado oil, or any mild oil
- 1 cup long grain white rice
- 1 6- oz can tomato sauce
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- You can use 1 tsp Adobo instead of the garlic/onion powder
- 1 tsp salt
- 2 cups water or broth
- Cilantro, chopped (for garnish)
- 1/4-1/2 white or yellow onion diced
- 2 cloves garlic minced
- Chopped tomotoes
- Heat oil in heavy saucepan or deep frying pan. Add rice and brown. Browning the outside of the rice grains allows the outside and inside to cook at the same rate, thereby preventing mushy rice. Don't skip this step!
- Once the rice is browned, add the tomato sauce. You can use 3/4 of the can, up to the whole can, depending on how tomatoey you want the rice.
- Add water or broth, garlic, onion, and salt. Bring to boil.
- Reduce heat, cover, and simmer for about 20 minutes, or until liquid is absorbed and rice is cooked.
- You can use minced garlic (1 clove) and 1/2 an onion, finely diced, instead of the powdered spices. Add these ingredients to the pan while the rice is browning.
- This is an easy recipe, and you'll love it!
- Garnish with chopped cilantro, if desired
- If you are using onion and garlic, sauté these in olive oil (my preferred oil) or avocado oil for a few minutes, until they start to become aromatic. Add the rice and proceed as above, but omit or reduce the onion and garlic powders, or Adobo.