How do you make spanish rice like at mexican restaurants?

Can you give me the recipe that would be great! Also what are the secrets to the fluffiness of the rice? Thanks!

7 Comments

  1. Bring 2 cups of water to a boil and add 1 tbsp of chicken boullion (I use Knorr, found with the Mexican food) Separately, add a few tablespoons of corn oil to a hot saucepan. Add 1 cup of rinsed long-grain rice and cook, stirring, until the rice is golden to medium brown and smells toasted. Add 1 cup of finely chopped white onion and continue cooking for a couple minutes. To the rice, add one 14-oz can of tomato sauce and 1 1/2 cups of the hot chicken stock. Season with garlic powder. Cover and simmer on low until done. If liquid is evaporating you can add the extra 1/2 cup stock as needed. Fluff with a fork and serve.

    Charlotte Velarde
  2. Put about a tablespoon of oil in a large pan when heated add 1 1/2 cups of rice, lightly brown.Then add a can of tomato paste,seasoning (sazon is best) and two cups of water.Cover pan and reduce to a simmer.Cook for 20 minutes or until water is evaporated and rice is tender.
    You can also add gandules,chopped tomato,onions,olives or corn when you add the water.Just depends on your preference.

    777
  3. Rinse long grain rice in warm water and drain well. Put oil in a pan and put rice in and brown the rice slightly. In a blender puree tomatoes, garlic clove and onion. Strain and pour the juice in. one cup of rice to 2 cups of liquid is the standard, I usually add a little more water. add one chicken-tomato bouillon cube, I usually buy the knorr brand in the mexican food section. Now I personally like to leave my tomatoes and everything else in with the rice, but my mother in law in mexico strains the pulp. cook till tender adding more hot water if needed.

    Virginia C
  4. You want to make Spanish rice OK

    just follow this :-

    SPANISH RICE
    1 small can of tomato sauce
    2 cups of rice
    4 cups of lukewarm water
    1/3 or less of oil
    2 teaspoonfuls of chicken bouillon (or to taste)
    (optional) a can of corn kernel or Veg-all) drained

    in a pan, add the oil and the rice and brown the rice until golden brown. (Make sure to keep stirring.) Once it’s all golden brown, add the tomato, a small amount of tomato sauce, and the lukewarm water and the chicken bouillon. Add any optional stuff, you would like. Leave it covered at a medium to low heat. Should be ready in 30 minutes.

    now happy

    Scott Leger

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