new recipe: Spanish Rice (A Home Cook’s Chatty Guide)
Let Me Tell You About My Spanish Rice (Or That One Time it Nearly Burnt)
So, Spanish Rice—have you ever had one of those days where you just want to make something warm and comforting, but all you’ve got is a random mix of pantry stuff and maybe a couple veggies rolling around in the fridge drawer? That’s actually how I first stumbled into making Spanish Rice years ago. I was probably supposed to be making a salad, but (let’s be honest) rice is way more exciting, especially when you can jazz it up with a bunch of stuff. Actually, my aunt came over once and just as the rice started simmering, I realized I’d forgotten the garlic. We ended up laughing so hard about “Spanish Rice with a surprise twist: no garlic!” that it just became a running joke in my family. Anyway, this dish just feels like home to me. Sometimes it even makes me wish I had a little Spanish abuela nearby, scolding me for using too much tomato.
Why You’ll Love This (If My Family’s Anything to Go By)
I make this when I want dinner to be easy, or when I need something that’ll hold up on the table during one of those long, chatty dinners—when we forget to actually eat because we’re too busy talking. My family goes a bit bonkers for Spanish Rice because it’s got all the good stuff: it’s hearty, flavorful, and you can sneak in extra veggies without anyone even raising an eyebrow (except my cousin, who once asked if I’d hidden spinach in there; I hadn’t…that time). Plus, no fancy ingredients—unless you count canned tomatoes, and who really does?
Let’s Talk Ingredients (Swaps Included!)
- 1 cup long grain white rice (I sometimes go rogue and use basmati if that’s what’s handy; honestly, just don’t use the really sticky rice or you’ll get a mushy mess…not that I’ve ever done that—okay, I have)
- 2 cups chicken broth (or veggie broth, if you’re going meatless; my grandma swore by Maggi cubes, but any store brand is fine)
- 1 can diced tomatoes, undrained (14 oz—salsa works too in a pinch, just go easy on the salt)
- 1 small onion, chopped (I sometimes use half a red onion if that’s all I’ve got left, it tastes just as good)
- 2 cloves garlic, minced (I once used garlic powder when I was out of fresh—didn’t love it, but hey, it’s better than nothing)
- 1 bell pepper, chopped (any color—green’s classic, but red or yellow brings a nice sweetness)
- 2 tbsp olive oil (or vegetable oil, if you’re running low)
- 1 tsp cumin (optional, but highly recommended—adds a certain je ne sais quoi, or whatever the Spanish version of that is)
- 1/2 tsp chili powder (totally optional; I sometimes leave it out if the kids are eating)
- Salt and black pepper to taste
- Handful of chopped fresh cilantro or parsley for topping (my brother picks this off, but I love it)
How I Make It (And Sometimes Mess Up)
- Heat the oil in a big ol’ skillet (with a lid!) over medium heat. Toss in your onion and bell pepper, and sauté for about 3-5 minutes until they’re soft and smell like dinner’s actually happening. Add garlic and cook for another minute—don’t let it burn. I always get distracted here, so set a timer if you’re like me.
- Pour in the dry rice and stir it around so it gets coated in the oil. You want it to toast a bit and get kinda golden—this makes it taste way better than just boiling everything. (This is where I sneak a taste, but don’t actually eat the raw rice. Learned that the hard way when I was 10.)
- Dump in the tomatoes (with all their juice!), broth, cumin, chili powder, and a healthy pinch of salt and pepper. Give it all a stir.
- Bring it up to a low boil, then drop the heat right down to low. Pop a lid on, and let it simmer for about 20-25 minutes. Don’t lift the lid too much—there’s something magical about letting it steam in peace. If it looks a bit soupy at first, don’t worry, it thickens up.
- Once the rice is tender and most of the liquid’s vanished, take it off the heat. Let it sit (lid still on) for 5 minutes—this is crucial, even if you’re starvin’ like Marvin. Fluff it with a fork, sprinkle on your cilantro or parsley, and you’re off to the races!
Some Notes From My Kitchen (Not the Experts)
- If you use brown rice, you’ll need more liquid and a lot more time (ask me how I know—one very late dinner party!)
- Forgot the bell pepper once; still tasted good, but it lacked that little bite. So, no stress if you’re short an ingredient or two.
- If you like your rice crispy at the bottom (sorta like socarrat in paella), let it go a teeny bit longer on low heat. But watch it doesn’t turn into burnt offerings.
Experimenting (Or, Things I’ve Tried That Weren’t Always Genius)
- Adding frozen peas at the end for color—kids loved it, husband did not. YMMV.
- Half a squeeze of lime juice at the end—kind of zippy, actually.
- Once tried making it with quinoa instead of rice. Yeah…not my best idea. Quinoa got a bit, uh, mushy. Maybe you’ll have better luck?
- For a protein boost, I’ve tossed in cooked chicken or black beans. Turns it into a meal if you ask me.
Don’t Have a Skillet With a Lid? No Worries
I know I said a skillet with a lid is essential, but honestly, I’ve used a regular saucepan and even covered a frying pan with a sheet pan once. It worked, mostly. Just try to trap the steam in, however you can—foil, another pot, whatever MacGyver tool you’ve got. If you’re shopping for a pan, I really do love my Lodge cast iron skillet, but use what you have, mate.
How To Store It (If It Even Survives That Long)
Truth be told, it rarely makes it past the first day in my place, but if you do have leftovers, stick them in a container and stash in the fridge. They’ll keep for about 2-3 days. Sometimes I think it tastes even better the next day, when the flavors have had time to mingle (maybe that’s just because I’m too lazy to cook again?). You can also freeze it, though the texture gets a bit funny—still edible, just not as perky.
How We Eat It (And Why I Always Make Extra)
Spanish Rice is a side dish, sure, but I serve it as a main with some fried eggs on top and a squirt of hot sauce—seriously, try it. My cousin insists on having it with shrimp fajitas (props to Simply Recipes for a killer shrimp recipe). Sometimes, for a full-on spread, I’ll make this as the base for a DIY burrito bar—everyone just piles on what they want. It’s fun, casual, and no one complains they’re hungry (for once).
Pro Tips (Learned The Hard Way)
- Don’t rush the toasting step—seriously, tried to skip it once and the flavor just wasn’t there. I regretted it for the rest of the meal.
- Actually, covering the pan tightly is more important than I used to think. Steam is your friend—don’t let it escape. Use a heavy lid if you can.
- Give the rice time to rest after cooking. I used to dig in right away, but it’s always fluffier if you let it chill for those 5 minutes.
FAQ (Because People Actually Ask Me These Things!)
- Can I use brown rice instead of white?
- Yep, but it’ll take longer and you’ll need more liquid. Plan for extra patience (or snacks).
- What if I don’t have diced tomatoes?
- I’ve thrown in tomato sauce, crushed tomatoes, and even leftover salsa—it all works. Just adjust the salt and liquid a bit.
- Is this spicy?
- Not unless you add chili powder or toss in a jalapeño. My version is kid-friendly (mostly).
- How do you reheat leftovers?
- Splash a bit of water or broth, cover, and microwave. Or fry it up in a skillet for crispy bits (my favorite, actually).
- Can I make this in a rice cooker?
- People ask this a lot! I usually stick to the stove, but my friend swears by her Zojirushi rice cooker for this—it’s worth a shot if you’re feeling adventurous.
Anyway, if you’ve made it this far, thanks for hanging out with me—next time, maybe I’ll tell you about my disastrous attempt at paella (or maybe not). Happy cooking!
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until lightly golden, about 3-4 minutes.
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2Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until the onion is softened and fragrant.
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3Stir in the diced tomatoes (with their juice), chicken broth, cumin, paprika, salt, and pepper. Mix well to combine.
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4Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
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5Remove from heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and garnish with chopped cilantro before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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