Wednesday, May 14, 2008

HOW TO: Spanish Rice

Ever since I have been married and having people over for dinner, I've always been asked to share my recipes. Problem is, I never really measured anything to be able to write a recipe. I learned to cook by looking on when mom cooked and used her "measurements" - a dash of this, a pinch of that, and so forth. I decided I'd waited long enough and set forth to make a recipe. I also decided to take step-by-step pictures... cause I totally suck at giving instructions. So here we go...

(Before we start, forgive my point-and-shoot pictures. It's the best I can do at this time.)

Ingredients: Rice, Oil, Chicken Bouillon
Garlic Powder, Ground Cumin, Tomato Sauce
Note: I use this specific brand of bouillon and it produces good rice.
I definitely recommend it and you can find it in the Latino/Ethnic food
section of any local Wal-Mart.
Also you can use fresh garlic instead of powder, I just use this because it's faster.

Add 2 TBS of oil to your hot pan.
Heat the oil a bit since it will help the process of browning move faster.

Add 1 CUP of rice to oil.

Coat the rice in the oil so that it can all brown evenly.

Keep stirring making sure your rice doesn't burn.
Once you get this golden brown color you are ready to move on to the next step.

Add 1/3 CUP of tomato sauce. Stir and coat rice evenly.

Add 3 cups of water to the rice.(I know I measured 2.5, but I didn't want to use the huge cup.)
Make sure to stir the rice just a TAD to break up any clumps of rice stuck together.

Add 1/2 TSP of Ground Cumin

Add 1/2 TSP of Garlic Powder

Add 2 TBS of Chicken Bouillon. Stir to distribute spices evenly.

Bring to a boil and then bring to a low heat. Cover and let simmer until all the liquid is absorbed or about 20 minutes. If you use a clear lid, it's easier to tell when all the liquid is gone. Let stand for 5 minutes after you've turned off the heat.



And you're DONE.
Your rice should "bloom" - you'll see that it splits and curls at the tips.
That's totally, okay - it's how it should be.

1 comment:

  1. Thanks for the link on my Spanish Rice post! This is pretty similar to my (also Mexican-American) friend's recipe when she's not using leftover rice. :-) But next time I think of making the rice before it's cooked I might use this as a reference!