Home > Recipes > Rice Recipes by Country > Spanish Rice > Spanish Rice

Spanish Rice

Makes about 4

2 cups of long grain rice (white medium)
1 finely chopped onion
2 tbs. to 1/4 cup of olive oil
1 minced garlic clove
3 cups of chicken or vegetable (if vegetarian) stock *
1 pinch oregano
1 cup of freshly diced tomatoes (they could also be already cooked)
1 tsp. of salt

* Chicken stock is preferred to chicken bouillon or broth for its nicer flavor absorption into the rice.

Put the olive oil in a large frying pan. Incorporate and fry the dry rice, onion and garlic while stirring for about 4 minutes or until the rice gets nicely goldened and the onion soft. This frying of the rice is important to add an extra little toasted flavour to the rice.

At low heat in a saucepan, simmer the chicken stock and add to it the tomatoes, oregano pinch and salt. This will create a very nice broth. Incorporate the rice to the broth, cover and simmer for about 20 minutes. This time could vary plus/minus 5 minutes depending on the type of rice you are using. Take off the heat a set aside for a few minutes.

This Spanish recipe makes a tasty side dish to chicken, steak and Mexican dishes.

Note: Contributed by Gen C.

Reviews of Spanish Rice Recipe:

---

1-2 of 2 reviews  

  chris drinkwater in montreal  Dec 3, 2008
Would make this again.
Good basic recipe, could use some cumin and a spronkle of fresh coriander at the end

Thanks three stars

  A cookie baker  Sep 21, 2008
Would make this again.
. four stars

Recipe Info

three and a half stars
100% would make this again
Rate this recipe
Read all reviews
 Send to a friend
 Print recipe