Spanish Rice

Spanish rice is a delicious accompaniment to steak, chicken, and other Mexican entreés such as tacos or enchiladas. Spanish rice is prepared by browning the rice first with onions and garlic, before cooking it in chicken stock with added tomato. The browning is essential to the nutty, almost toasty flavor of the rice. And although bouillon can be substituted for the chicken stock, nothing beats homemade chicken stock, the rich flavor of which is absorbed by the rice.

Variations: add corn kernels and/or cooked black beans; juice of 1 lime with the cilantro

This recipe is similar to the Mexican Rice recipe I have, except this recipe adds cumin and chili powder and the Mexican Rice recipe does not. Also the Mexican rice recipe adds green bell peppers and garnishes the rice with green onion. Otherwise the recipes are similar. Both are good.

Pair this red rice with refried beans, and serve both with any Mexican entrée like enfrijoladas, chicken tacos, and tamales. It’s also delicious for breakfast with some easy chilaquiles, alongside fried eggs and beans.

FMM: The last time I made this, it did not taste all that flavorful. I cut back on the spices because I only used 3/4 cup rice. Maybe the chili powder and oregano should be increased for the entire recipe. I added more of each when I reheated it and it then tasted Mexican.

1 cup long grain rice
1/2 medium onion, chopped
2 tablespoons vegetable oil
4 tablespoons tomato sauce or crushed canned tomatoes
1 teaspoon salt
1/2 teaspoon ground cumin (increase to 1 teaspoon)
1/2 teaspoon Gebhardt's Chili Powder (increase to 1 teaspoon)
1/2 teaspoon dried oregano (increase to 1 teaspoon)
1 clove garlic, minced
1 1/2 cups chicken broth (or water)
fresh cilantro for garnish
lime wedges, for serving (optional)

In a 2-quart sauce pan saute the rice and onions in the oil until golden brown. In a bowl combine the tomato sauce, salt, cumin, chili powder and garlic. Add the chicken broth or water and whisk well. Add the liquid mixture to the rice and bring to a boil for a minute. Stir and cover the pan. Let simmer, without stirring, for 30-40 minutes (I start checking after 20 minutes - it all depends on your rice), or until the rice is cooked and there is no liquid left. Taste the rice. If not done add more chicken broth or water, without stirring, and continue to cook until done.

Remove from the heat and let stand for 5 minutes (do not uncover). Uncover and fluff with a fork. Garnish with chopped fresh cilantro.

Serve with lime wedges, if desired.

4 - 6 servings