This is a simple and flavorful recipe for Spanish rice, a favorite in our family. It is prepared by browning the rice first with onions and garlic, before cooking it in rich chicken stock and tomato. The browning is essential to the nutty flavor of the rice. While Elise at Simply Recipes says you can use chicken bouillon to flavor the cooking liquid, nothing will add the depth and richness of homemade stock. Don’t let its simple appearance fool you – this side dish can certainly stand alone. But, if you know us well, it’s usually a side to be served alongside fajitas or pulled meat, vegetables, and some spicy refried or whole beans. Yup, that’s what for dinner tonight.
Spanish Rice adapted slightly from Simply Recipes
2 tbsp – 1/4 cup olive oil (you determine how much oil you wish to add)
1 onion, chopped fine
2 garlic clove, minced
2 cups of 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
Pinch of oregano
1 bay leaf
1 tsp salt
1 chili pepper, minced (optional)
- 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. (If using chili pepper, add now.)
- In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, bay 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.
- Note: I find that a rice cooker also works well. Simply place the toasted rice/onions in the rice cooker and add tomatoes, stock, etc. Set it and forget it!