My husband is half Mexican, and grew up eating authentic Mexican food, cooked by his mother. I always wanted to try and recreate some of the flavors he had growing up. Never having received any lessons, I was left to find my own way, which has been fun. I have tried my hand at Spanish rice many times, before I came to make it the way I make it now. Simplicity is key here. It’s a great go-to side dish that pairs with any Mexican meal, but also can easily go with other kinds of dishes too. Use it in burritos, tacos or with eggs and beans for breakfast. It’s just so simple and yummy, and kids like it too. I like to make a batch of this rice, and a pot of refried beans (recipe to come in the next issue) to have on hand, to help make quick meals all week long. Give it a try…
Ingredients:
- 3 tablespoons of olive, or avocado oil
- 2 cups long grain rice
- 10 ounces of canned tomato sauce
- 1 onion roughly chopped into chunks
- 2 tablespoons vegetable or chicken bouillon
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 3 cups water (you can use vegetable or chicken stock and omit the bouillon)
Let’s make this…
Soak the rice overnight, or for at least 15 minutes if you are rushed. Rinse the rice till the water runs clear, and strain well. While the rice is straining… add the roughly chopped onion, bouillon, tomato sauce, salt, cumin, and 3 cups of water to a high-speed blender and blend till smooth. Next, pour the oil into a pot or Dutch oven, and heat over medium heat. Add in the strained rice, stir and cook the rice until golden brown, about 5- 10 minutes. When rice is nice and golden, add the liquid ingredients—the blended tomato sauce mixture. Stir the rice well, and then cover the pot. Check on it, and give it a stir about 10 minutes into cooking time, and remove the lid. Let simmer for a total of 20-25 minutes on low heat, checking on it occasionally to make sure the bottom isn’t burning. Cook times may vary, so keep a close eye on it. Cook until all the liquid is gone. Remove from heat, and let rest for 5 minutes with the lid on. Fluff before serving, and top with chopped cilantro if desired.
Try using it as the filling for stuffed peppers, set it out as an ingredient for a taco bar, make a burrito bowl, taco salad, or have it alongside any protein, or vegetable to make a meal. Leftovers will keep in the fridge in an airtight container for 4-5 days. Reheat on the stove top, over low heat with a small splash of water or broth. This rice is easy and delicious. My husband is happy. Once you give it a try, you’ll come back to this recipe again, and again. Wishing you good health and good luck on all of your cooking adventures.
