For dinner on Tuesday I decided to make tacos. I made fish tacos with frozen fish sticks (DON'T JUDGE ME) and my gentleman made some chicken. I chopped up some avocado, tomatoes, and purple cabbage, and made a chipotle crema to put on top. They were yummy and delicious, but needed a side dish. So! I found this recipe. It is supposed to be the best recipe ever. I was shocked that it actually is. It rivals the best rice I've had at any Tex-Mex restaurant. I used a can of Rotel tomatoes in place of the tomato paste on a recommendation from the comments on the original blog post, and it was an excellent idea. Also based on comments, I added a sprinkle of Adobo seasoning and a little saffron for color. This made some delicious, perfect rice. I would definitely make it again.
Spanish rice is browned first with onions and garlic, then cooked in chicken stock with added tomato.
2 tablespoons olive oil -- (can use up to 1/4 cup)
1 onion -- chopped fine
1 garlic clove -- minced
2 cups 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
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.
In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.
In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
Yield: Serves 4 to 6