Fluffy Spanish Rice (Print Version)
# Ingredients:
→ Rice Base
01 -
4 cups water or, instead, lower salt chicken broth (skip bouillon if using this)
02 -
1 small can (8 ounces) of tomato sauce
03 -
2 cups uncooked long-grain white rice
04 -
1 small chicken-flavored bouillon block
05 -
2 tablespoons of cooking oil
→ Seasonings
06 -
Pinch of garlic pepper, to taste
07 -
1 teaspoon of ground cumin powder
08 -
1 teaspoon table salt
09 -
1 teaspoon of finely chopped garlic
→ Garnish
10 -
Fresh cilantro, roughly chopped (use if desired)
# Instructions:
01 -
Warm up the oil in a big pan over medium heat. Stir the rice in and let it toast, mixing often for 5 minutes, or until it's golden and fragrant. This step really boosts the taste and texture.
02 -
As the rice toasts, dissolve a bouillon cube in water by microwaving it for 3 minutes in a safe container. If not using bouillon, swap with 4 cups of pre-made chicken broth.
03 -
Put the bouillon-water mixture (or chicken broth), tomato sauce, garlic, salt, cumin, and garlic pepper into the pan after the rice is toasted. Give it a good stir so it's all combined.
04 -
Put a lid on the pan and lower the heat to small flame or low. Allow it to cook gently for 30-40 minutes. Stir occasionally, making sure nothing sticks. The liquid should fully soak in, and rice should soften.
05 -
Once the rice has absorbed all the liquid and is tender, take the pan off the stovetop. Use a fork to fluff it up so the grains separate nicely. Sprinkle with cilantro, if you'd like, for a pop of flavor and color.
# Notes:
01 -
Serve this classic Spanish-style side with dishes like burritos, tacos, or enchiladas for a delicious match.
02 -
Don’t skip browning the rice! It’s the most important step to bring out the best flavor.
03 -
Make it vegetarian by replacing chicken-based ingredients with vegetable broth or bouillon.