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Looks divine but I will sub cumin for the oregano and add green and red peppers as well ;)
It turned out good, I do believe I will add more garlic next time.
Elise, your help, please. I want to make this recipe, but need to feed 30, as a side dish. Any suggestions for how to modify the rice/stock ratio?
Hi Mike, great question! I’ve never scaled this recipe up by that much. The ratios of rice to stock should be pretty much the same. You’ll just need to multiply everything by about 6 as the base recipe serves an average of 5 people.
Hi Elise, thank you for your reply! I used 4 cups (dry) long grain rice, rinsed and drained several times, ’til water ran clear, then left to drain. Browned in 1/2 cup oil. Added 6 cups of Knorr (1 tsp/cup) and 6 fresh, processed Roma tomatoes (for color). Pepper, cumin, bring to boil, lower to simmer cook for about 25 minutes. Thank you again. mike
Youre gonna need 9-10 cups of rice to feed 30 Mike!
Currently making this as we “speak.” LOL I am not a fan of oregano in my Spanish/Mexican dishes, so I substituted cumin instead. It is smelling SO good up in here! I have no doubt it will be delicious!
I don’t like oregano either, cumin is the best ;)
Sounds delicious, and am going to make for this weekend’s housewarming party. If I make it ahead of time, will it keep for a couple of days and reheat well?
Hi Rich, yes, it reheats well! I love having enough for leftovers.
Just made this spanish rice as a side dish to my chicken fajitas and it just flew out of the pan. OMG, great taste, easy recipes the type you can walk away after assembled.
I love to cook and most of what comes out of my kitchen makes me and my family pretty happy. But I have never been on good terms with rice, especially anything Mexican or Spanish. This was amazing! So incredibly easy (I used my instant pot to sauté and then cook the rice). My husband, who loves rice, and Spanish rice in particular, finally loved rice that I made.
Maybe depends where you are from what you consider Spanish Rice. Found this bland, dry, and needing much more tomato. Added poblano pepper which helped some but ended up dumping salsa on it to add flavor.
Hi Diane, hmm, if it was bland, it needed more salt. If it was dry, it probably cooked a little too long or without enough moisture for the rice you used. This is a very simple recipe with few ingredients. Because of that, the outcome is completely dependent on the quality of the ingredients that go into it. I almost always use a rich homemade chicken stock for this Spanish rice. My parents these days rely more on “Better than Bouillon” which tastes pretty good, though you have to watch the salt level. You can also easily add chopped carrots, peas, chopped chiles (as you found) to this rice to dress it up. Some people have complained that the recipe has too much tomato, for you, obviously not enough. But you can add more to taste, the recipe is wonderfully flexible that way.
Thank you for sharing this delicious recipe! I have made it several times now.
Excellent! I added a little cumin! Thanks
My family loves this rice. Its our new go to recipe for Spanish rice!
This was really good! I made it with brown jasmine rice (1.5 cups) and just cooked it longer. Used tomato paste. Gave us that simple and good rice that we enjoy in Mexican restaurants.
Can u make this in a rice cooker?
Hi Cynthia, perhaps, if you browned the rice and onions on the stovetop first.
This is by far the best Spanish rice recipe I have ever tried. It never fails, and we absolutely love it.
First I will say this recipe it very authentic as my mother made it in much the same fa shion.I made it with a few alterations…Knorr chicken bouillon instead of homemade stock. Stewed tomatoes left unstrained and water to fill the balance needed. Came out great…family loved it.Thanks for sharing it!
I have made this several times in the past. Lightly browning the rice takes the rice over the top.
This is now a staple in my household. Love it. I have used garlic powder in place of garlic at times but no doubt real garlic adds the best flavor. Thank you for sharing this recipe.
Great start to Spanish rice. We made this yesterday and it was a bit bland so Personally Cumin and garlic salt is a must in this dish. I altered it a bit by adding a spoon full of diced tomatoes and a spoon and a half of tomatoes paste. But to get the flavors of Mexico in the dish definitely add cumin and garlic salt to taste to get the recipe to a 5 star.
This is similar to my mom’s (3rd generation Mexican Angeleno) recipe. Simple and excellent.
She would pre-fry the rice in the oil but not till brown, just white and opaque “like little maggots – Mom was unique).
Onion and garlic the same but El Pato spicy tomato sauce and cilatro (with about 10 min left) were all she added. Mom would sometimes toss in a few stray mixed veggies just to put a signature on it.
The trick is watching the rice to catch it just before the liquid exhausts, this rice is very easy to burn.