For years, I tried to make Spanish rice like my grandmother. I had devoured many a bowl full, and I wanted to duplicate the recipe to go with my refried beans and enchiladas, but my rice never turned out right. Good, but not good enough.
I was disappointed, but kept trying different recipes. I tried all kinds of ways to make it.
I made the white rice and then doctored it with tomato sauce. I browned the white rice first. I tried brown rice. Nothing worked. I even bought Rice-a-Roni out of the box, and with a bit of personal alteration. No go.
I finally created the perfect Spanish rice and the recipe is so simple. I substitute the plum tomatoes, garlic and onion with a brand name red sauce that contains the same ingredients. You know Bertolli tomato sauce is not just for Italian recipes. It is a great substitution in lots of dishes, but is perfect for Spanish rice. Olé!
Mom's Perfect Spanish Rice
1 1/2 cups long-grain white rice
1 cup Bertolli brand olive oil & garlic tomato sauce
1/3 cup corn oil
2 (14 1/2 oz) cans chicken broth
1/3 cup diced carrots
1/3 cup frozen corn
1/3 cup frozen baby peas
1 teaspoon chile powder
1/2 teaspoon salt
Dash of pepper
In a large bowl, soak the rice in very hot water for 30 minutes. Drain the rice in a fine strainer, and rinse in cold water. Let stand a few minutes to give the excess water time to thoroughly drip out.
In a large, non-stick skillet, lightly brown the rice in the oil over medium to high heat. Stir slow so the rice browns evenly and does not stick or burn. This is the most important step, because you can taste even one slightly burned rice. You don't want that.
Add the Bertolli sauce slowly so it doesn't splatter, and continue cooking and stirring for 7 minutes.
Stir in broth, vegetables, chile powder, salt, and pepper. Stir gently to mix well.
Bring to a boil, immediately reduce heat to low, cover and steam for 30 minutes.
Garnish with parsley, olives and grated cheese.
Serves 8 to 10
Ingredients:
1 1/2 cups long-grain white rice
1 cup Bertolli brand olive oil & garlic tomato sauce
1/3 cup corn oil
2 (14 1/2 oz) cans chicken broth
1/3 cup diced carrots
1/3 cup frozen corn
1/3 cup frozen baby peas
1 teaspoon chile powder
1/2 teaspoon salt
Dash of pepper
Directions:
In a large bowl, soak the rice in very hot water for 30 minutes. Drain the rice in a fine strainer, and rinse in cold water. Let stand a few minutes to give the excess water time to thoroughly drip out.
In a large, non-stick skillet, lightly brown the rice in the oil over medium to high heat. Stir slow so the rice browns evenly and does not stick or burn. This is the most important step, because you can taste even one slightly burned rice. You don't want that.
Add the Bertolli sauce slowly so it doesn't splatter, and continue cooking and stirring for 7 minutes.
Stir in broth, vegetables, chile powder, salt, and pepper. Stir gently to mix well.
Bring to a boil, immediately reduce heat to low, cover and steam for 30 minutes.
Garnish with parsley, olives and grated cheese.
Serves 8 to 10
This recipe makes perfect Spanish rice every time. Make ahead and warm in a slow oven or microwave when ready to serve. Add your garnish, and Voilla! Excellent.
It is so good and full of vegetables that you can even eat a bowl full as lunch. This rice side dish goes well with any Mexican food meal, especially when accompanied by Mom's refried beans.
That's it for today, blog.