If you're anything like us, you've probably taken advantage of every opportunity you've had to order Spanish rice when you're eating out. Even though this rice looks fairly simple to make when it's sitting on our plates, we always thought we'd mess it up if we ever tried ourselves.
We were so glad to hear that we weren't alone — and that Holly from Food Love took the plunge and tried making Spanish rice at home for herself. She's developed a recipe that she thinks still provides the essential taste of traditional Spanish rice, but is also easily tweaked to fit anyone's particular taste.
She wrote on her blog, "The great thing about Spanish Rice is that once you have the recipe and process down, you can make however you’d like depending on your tastes or what you have in the pantry."
Here's how you can make it tonight.
Heat 2 tablespoons of vegetable oil in a medium-sized sauce pan over medium heat.
When the pan is hot, add 1 cup white rice and break apart while stirring. You want all the grains to be completely coated in oil. Cook about 2-3 minutes, until the rice is lightly toasted.
Then, add about 1-2 cups of chicken broth. The actual amount you need really depends on how much rice you use, so add less broth to start. You can always toss in more later.
Also add in 1 cup tomato sauce, and 1½ tablespoons taco seasoning. Holly added 4 oz diced green chiles as well, but you can omit those, or add your own selection of vegetables.
When everything is in the pan, turn the heat on high and bring it all to a boil.
Once the mixture starts to boil, cover the pan with a lid and reduce the heat to low. Let it sit there, simmer for about 20 minutes, or until all the liquid has been absorbed by the rice.
When the rice is finished cooking, remove the pan from heat and allow it to cool for about 5 minutes.
Fluff the rice with a fork, then re-incorporate any tomato sauce that may have bubbled to the surface.
Serve, and enjoy!
You can find the original recipe here.