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Spanish Rice

I made Spanish rice today and it came out really good. My rice is more consistent these days. Before some days it will come-out to salty or bland.

Here is what I did. I put a few tablespoons of oil in a cast iron pan. Added two cups white rice. I toasted the rice or let it brown a little. When my cousin April was teaching me how to make rice she said that some like to toast/brown until it is almost burnt. Toasting the rice gives it more flavor. I use to skip the whole oil and browning to save calories but it never tasted as good as my cousins.
Once toasted I add two cups chicken stock, two cups water, one small can of tomato sauce, one whole garlic clove, and two tablespoons of McCormick Beef or chicken base (add more or less according to taste). Let the water come to a boil, reduce heat, cover and simmer for 20 minutes.
Once done you can take the garlic out.

You need to be careful when you add the liquids because the pan is hot and it steams and bubbles. I usually hold a lid to the pan as I pour in the liquids.

I have tried to make this more nutritious by using brown rice but it just doesn't taste as good. You can get away with adding flax . I buy this at Costco.

Next time I make this rice I'll take a picture of how it looks when done.


Edited to add some pictures.

Toast/brown the rice.

Bring to a boil.

Cover and simmer on low heat for 20 minutes.

Done! This one was made with chicken stock so it's lighter. With beef it will come out a bit darker.

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