1. first of all rice is asiatic not mexican or spanish and second of all the rice we cook here in mexico is like they said first in oil then until it get’s a little brown a then in the water instead of the consome we put vegetables like: onion, carrot, peas, corn, chayote and pimiento

  2. Spanish Rice Recipe




    12 inch frying pan, with tight fitting lid

    2 cups long grain white rice

    1/4 cup canola oil

    1 yellow onion cut into 1 inch chunks

    1 bell pepper any color, cut into 1 inch pieces

    3 cloves of garlic, minced or 3 heaping tsp garlic powder

    3/4 cup tomato puree

    2 tsp sea salt

    2 3/4 cups of chicken broth

    3/4 cup of frozen peas

  3. Measure out your rice to water ratio as normal. Example: 1 cup to 2 cups water.

    Brown the rice in a little veg. oil until golden. Put 1/2 a white or brown onion, 1-2 garlic cloves, 1-2 tbs powdered chicken consomme and a little water in a blender and puree. Add additional water to make the rice/water ratio. Add the liquid to the rice, add one small can of tomato sauce. Bring to boil; cover & lower heat to a simmer. Cook until the liquid is absorbed and rice is tender.

  4. put some oil in a pot and put as much rice as needed make sure the rice is coated well with the oil and fry it until the rice is light brown I add chopped cilantro,tomato and onion in and fry with the rice for like two minutes but keep stiring then add water remember rice is gonna puff after cooked so add a good amount probably equal amount of water as rice then add tomatoe sauce add depending on the color and taste u want now the seasonings are consome de pollo its a jar with green and yellow and a chicken on it or just ask someone to help you find it if you dont know if you can find it just get chicken stock and subsitute that for the water same thing equal amount of chicken stock as rice then for the rest of the seasoning salt,garlic powder,and very lil pepper add that in to your likeing of taste leave it on medium low heat stir every now and then so it dont get stuck to the bottom and when u see the rice start puffing up and look ready move away from heat and put a lid on it that well let it set and continue to puff but make sure it is ready and cooked before you remove from heat and put the lid good luck it seems hard but its very easy

  5. I can’t help with the measurements but……….

    Heat oil on med heat. Brown rice until lightly brown in color. Add canned diced tomatoes, low-sodium chicken broth, onion, cumin, salt, peper. Bring to a boil. Simmer & Cover. Cook for about 20-30 minutes. You can substitute (canned tomato sauce) or (fresh tomatoes cut into 4s) for diced tomatoes.


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