SPANISH RICE RECIPE

 

This recipe honestly took me YEARS to perfect. So if you are reading this, you’re probably tired of the hit or miss too. It seems more complex than it is. Trial and error for sure. 

KEY HIGHLIGHTS:

• 9 IN. Sauce pan or large wide sauce pan should work. Feel free to send me photos of your pan if you’re unsure.

• Oregano and cumin should be a small dash, NO MORE THAN A TEASPOON. Sorry I’m not yelling. 

• You don’t need fresh tomatoes for this recipe. An 8 oz can of tomato paste of whatever brand you want will do it. 

•Chicken Bouillon is healthier if you use the chicken base instead of the powder. Some people make their water base chicken broth instead but that’s honestly not necessary. Stick to the 2 TBSP of Bouillon. 

• When you brown your rice, you’re not browning the entire thing just let a few grains turn brown and move on to the paste.

• MAKE SURE: that you turn off the heat for the tomato paste step. 

High heat for the water mixture, don’t forget onion and ground pepper.

•Let it cook on its own on low heat WITH the lid on. WARNING: do not take off the lid. Don’t do it. Wait at least 20-25 mins then turn off the heat to let the rice rest for ANOTHER 10-15 mins. Then it’s officially safe to open your lid away from the pan. Don’t let that lid moisture get into your pan. Remove it quickly and fluff that rice. However I personally still let it sit another 5 mins after I fluff. Then serve! 

All done. Enjoy your Spanish rice. :’) 

If you want to only make 1 cup, everything stays the same except the water, rice, and bouillon. 

1 CUP RICE, 2 CUPS WATER, 1TBSP BOUILLON