My mother's signature Spanish rice recipe, a delicious accompaniment to steak, chicken, and Mexican entrees such as tacos or enchiladas
My mother browns the rice in a separate pan from the pot she uses to heat the stock. This is just to save time. You could easily brown the rice and onions, and add cold stock and tomatoes to it, bring to a simmer, cover and cook, all in one pot.
If you have homemade stock, use it! That's what will take this Spanish rice from good to great.
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, finely chopped (about 1 cup)
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock (or vegetable stock if vegetarian)
- 1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
- Pinch of oregano
- 1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
1 Heat olive oil in large skillet on medium/high heat. Add the rice and stir it so that the rice is lightly coated with the oil. Cook on medium high heat, stirring often, until much of the rice has browned. Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften. Add the garlic and cook until the onions are translucent and softened, about a minute more.
2 To save time you can bring the stock to a simmer in a separate saucepan, with the tomato sauce, oregano, and salt. Add the browned rice to the simmering broth (or broth to the rice, depending on which pan has a cover). Or you can skip the simmering step and just add the broth (and tomatoes etc) to the rice. Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer. Cook for 15-25 minutes, depending on the type of rice and the instructions on the rice package. Remove from heat and let sit for 5 minutes.
Fluff with a fork or spoon to serve.