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Spanish Rice Made Easy!

When I first met my husband many years ago, he asked me if I knew how to make Mexican food. I did know how to make killer Green Chile, but he and his mom schooled me up on the proper method of making authentic Spanish rice. There are variations to how people make this dish, but this is our recipe, and it’s a staple in our household.
spanish-rice-bowl

My kids love it so much! We sometimes eat it in a tortilla with a bit of sour cream, but usually it’s on the side of other Mexican dishes, like chicken tacos! Mmmm.

Here is all you need:

spanish-rice-ingredients

  •  Long Grain White Rice
  • Chicken Bouillon (I use the kind in the “ethnic” section – it’s cheaper and yummier!)
  • Tomato Sauce
  • Onion
  • Corn (optional)
  • Vegetable Oil
  • Water

 And here is how you make it!

spanish-rice-collage

Heat up a bit of oil in a hot skillet. Add a cup of rice and stir until the rice is transparent. Slowly pour in the water and stir to combine. Add a tablespoon of bouillon, the tomato sauce, the amount of onion you prefer, and a can of corn, drained. Let it get all bubbly and hot, and then turn the heat down to low. Cover and walk away for twenty minutes. Return to delightful, savory rice. Stuff your face and enjoy!

Note: if I were making this for me, I would dice the onion and saute it along with the rice. However, my husband and children are under the mistaken notion that onion is a bad thing, so I usually just halve it and place it directly in the rice mixture for flavor, removing the entire onion after the rice cooks. Do it how you like it. 

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Spanish Rice Made Easy!

Ingredients

  • 1 c. Long Grain White Rice
  • 2 c. Water
  • 8-oz. Can Tomato Sauce
  • 1 T. Chicken Bouillon
  • 1 T. Vegetable Oil
  • 1/2 Onion, Diced
  • 15-oz. Can Corn, Drained

Instructions

  1. Heat oil in large frying pan or skillet over medium high heat. When oil is hot, add rice to pan. Cook rice, stirring constantly, until rice is transparent (2 to 3 minutes.)
  2. Slowly pour water into pan. Stir to combine. Add bouillon, tomato sauce, onion, and corn. Stir to combine.
  3. Allow ingredients to come to a boil, then turn down heat to low and cover pan. Cook on low for 20 to 25 minutes, or until liquid is absorbed and rice is soft.
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