Spanish rice is a great side dish that can be used as an accompaniment for more than just Spanish food. Serve it with your grilled chicken, pork chops, or anything that you would serve with Rice Pilaf. So simple to make.
In deep pan with lid, on medium heat, toast the rice with the light olive oil and onions (optional). Rice should be a light color and not burned.
Add remaining ingredients and bring to a boil. Reduce heat to a simmer, cover and cook for 20 minutes.
Remove from heat and keep covered for at least 5 minutes to rest. Fluff with a fork and serve.
I got this recipe for Spanish Rice from the Guadalupe Society when they were making their rice for the Arts & Wine festival that they served with their homemade tamales. They added onions when they toasted the rice, which works great, but my son tends to pick it out, so I sometimes add it and sometimes I don’t. Pictured above does not include onions.
This is the seasoning that I use to make this simple and tasty rice. It can be found in the Mexican aisle in your grocery store. If you can’t find it, you can just use the Tomato Bouillon and add a little chicken bouillon, or use 1/2 chicken broth and 1/2 water. Note that another popular seasoning is ‘Sazon Goya’ seasoning.
Other modifications you can make is to add diced tomatoes (be careful to measure your total liquids and keep it at no more than 4 cups) and/or peas.
So, go make this Spanish Rice and enjoy!