Rice, oh how we love rice around here! I adore Spanish rice and can literally eat it by the bowlful without any other accompaniments. Foodie Jr. loves his with beans. I had been on the search for the perfect Spanish rice recipe for a long time and finally just decided to piece several ideas together until I came up with something that I like. This works well for my family, even my onion boycotting husband. An entire onion may seem like a lot while you are making it, but it cooks down and does provide a nice mild flavor, it is not overwhelming. I like to serve this with some sort of steak, chicken or pork but I’m sure it would make a great side for enchiladas or fajitas and the like. I generally do not like my Spanish rice overwhelmingly tomato-y or too spicy, I like a nice mild flavor and that is what this dish offers for me. This recipe makes a lot since I like to have some leftovers to snack on.
2 Cups Medium Grain Rice
2-3 TBS Olive Oil
1 whole medium onion, minced fine (I have been known to grate it to get it past Mr. Foodie’s onion hating ways.)
2 Cloves Garlic, minced
4 Cups Water
Chicken Boullion (use enough to make 4 cups of liquid, depends on the brand and form you use – cubes, powder, paste, etc…)
1 Heaping Cup of fresh tomato, diced
1 Tsp Sea Salt
Dried Oregano to taste, I’d say a bigger than average pinch
1. In a large, deep skillet, brown rice in olive oil over medium heat.
2. Add the aromatics – onion and garlic – and cook until onion is soft and tender, about 5 minutes.
3. In a separate stock pot, bring 4 Cups of water to a boil and add boullion, making sure it is well-blended.
4. Add the tomatoes to the stock.
5. Stir rice mixture into the stock, adding salt and oregano and then bring to a boil.
6. Once the mixture is boiling, lower the heat and cover. I generally cook mine about 20 minutes or until the liquid is absorbed, but your cooking time may change depending on the package directions of the rice you use.
7. Let the rice rest for a few minutes and the fluff with fork before serving.