Truly Authentic Spanish Rice

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.

Rice is served at every meal at Abuelita's, the Cruz family restaurant, and it's in all the books. Here is a passage from Drop Dead Lola featuring it--along with some other deliciousness! (Check out Living the Vida Lola, book 1 in the series.)

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“Next we have chicken mole, three varieties of tamales, and carnitas.” He swept his arms out and grinned. “Bien, eh?”

My mother started clapping. Even from where I stood on the fringe of the crowd, I could see tears of pride glistening in her eyes.

“What about the beans? And the rice?” Tía Roselia’s frown was the exact opposite of my mother’s proud smile, but Antonio didn’t let it faze him. “Por supuesto, tía. Frijoles y arroz, guacamole, salsa, chips, and a fresh corn tortilla station. We’ll have it all.”

“It’s perfect, Tonito,” Leti said. “Can we taste now?”

“Absolutely,” Antonio said. He handed a stack of paper plates to our dad and before long, the half circle of people had reorganized themselves into a buffet line. I’d have been leading the pack if I hadn’t filled up on tacos already. Too bad, because Antonio had outdone himself. It all looked—and smelled—so good.

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Enjoy!

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Ingredients

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)

Optional

1/4-1/2 white or yellow onion diced
2 cloves garlic minced
Chopped tomotoes

Instructions

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

Optional

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.