When I was planning my Cinco de Mayo feast I knew I had to make spanish rice. But I was a little concerned about finding a good recipe. I’ve made several recipes in the past and none tasted as good as my favorite restaurant’s version. I did some homework and found a strong contender from Simply Recipes.
On paper (or more like on the screen) it looked good. A basic recipe without a lot of extra fluff. I think that had been the problem with the others – they were trying to fancy up a recipe that at its core is simple.
But the proof lies in the taste and this one passed with flying colors. I had a friend over to enjoy my pre Cinco de Mayo feast, and she called it “crack” rice. It’s true; it’s very addictive. It’s a good thing it makes a big batch.
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Recipe from Simply Recipes
- 2 tablespoons olive oil (can use up to 1/4 cup)
- 1 onion, chopped fine
- 1 garlic clove, minced
- 2 cups of medium or long-grain white rice
- 3 cups* chicken stock
- 1 heaping tablespoon tomato paste
- Pinch of oregano
- Salt to taste
- In skillet over medium-high heat, cook onion and garlic for about 4 minutes. Stir occasionally.
- Add rice to onion mixture and lightly brown rice for 1-2 minutes. Stir frequently to keep rice from burning.
- In a separate sauce pan bring stock to a simmer. Stir in tomato paste and oregano. Add rice to broth. Bring to a simmer and cover.
- Lower heat and cook 15-25 minutes, or according to the instructions on the rice package. Turn off heat and let sit for 5 minutes.
- Salt to taste and sprinkle with chopped cilantro before serving.
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.