Auténtico Spanish Rice

I hear a lot of friends talk about how intimidated they feel about cooking rice. Fortunately for some, the rice cooker was invented. But fortunately for YOU, I’ve just updated the ‘Tube with my latest video – easy and authentic Spanish Rice! No steenking rice cooker required!

When you’re craving a little side dish to go with your tacos, or a little extra stuffing in your burritos, you can whip this up no problem. I’ve made this recipe so many times, I can probably make it in my sleep. And with enough practice, you can make it in your sleep too!

mexican food, mexican recipe, spanish rice, mexican rice, rice, side dish, arroz, authentic, toasted rice, onion, tomato sauce — no-fuss Spanish Rice

**DISCLAIMER: do not attempt to make this in your sleep. This recipe is intended for fully conscious and awake kitchen activity only.

Without further ado!

Ingredients:

2 TB olive oil
1 cup short grain rice
1/2 brown or yellow onion
2 cups chicken stock
1 small can tomato sauce (8 oz.)
salt to taste (appx 1-2 pinches)
pepper to taste

Heat the olive oil in a large skillet over medium heat. Add rice and onion (cut side down) and stir continuously until the rice browns evenly into a golden toasted color, for about 15 minutes. Don’t walk away from the rice for too long, or else it will burn!
make sure it’s evenly toasted!
After the rice has toasted evenly, slowly add chicken stock. Be careful of the resulting steam! Add the tomato sauce, salt and pepper, and mix together until the tomato sauce has melded with the chicken stock. Turn up the heat to medium-high and bring to a simmer.
Once the rice has reached a simmer, turn heat down to low and cover the pan. Cook over low heat for 20 minutes.
After 20 minutes, remove the lid and stir the rice to re-mix the tomato sauce which has risen to the top. Cover the pan again for another 2-3 minutes to finish steaming.
Remove from heat and serve hot!

Spanish Rice is one of the few items that truly proves the authenticity of a Mexican restaurant or a person who claims he or she can cook Mexican food. I guarantee that this recipe comes directly from my Mexican roots, straight outta Jalisco – from a little town called San Nicolás de Ibarra outside of Guadalajara! Doesn’t get any more Mexican than that.