Community Pick
The Best Authentic Spanish Rice
"If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!"
photo by AZPARZYCH
- Ready In:
- 1hr
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 cups long-grain white rice (Riceland)
- 1 -2 medium green pepper, sliced
- 1 medium onion, sliced
- 1 medium tomatoes, sliced
- 2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
- 1⁄8 teaspoon garlic salt (to taste)
- 4 cups water
- vegetable oil (no olive oil)
directions
- Pour rice into a deep pot and stir in enough oil so that every grain is coated.
- Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
- Add onion and green pepper, cook until they become soft, add more oil if needed.
- Stir in tomato, cook for 2-3 minute.
- Tilt pot, remove any excess oil w/ spoon.
- Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
- Pour water over rice (DO NOT STIR), then cover.
- Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
- Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
- *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.
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Reviews
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I modified the recipe a little : <br/><br/>I didn't used garlic salt, I used fresh crushed garlic, and salt. I like garlic, a lot. um, hence the username. <br/><br/>I used chicken broth instead of water. <br/><br/>I like this recipe. It doesn't taste like any restaurant rice I've had before, but that may be my modifications. I thought it could use a little more tomato flavor to be more like the restaurant versions I like, so I will attempt to tweak that next time. I used a large tomato and the suggested Knor from the recipe. <br/><br/>The first time I lifted the lid after the simmer/boil phase I thought - this looks like it absolutely Needs some quesadilla shredded style chicken in it. Next time, for sure. <br/><br/>Final verdict: VERY DELICIOUS! Again, not like my favorite authentic restaurants over the years, but a malleable recipe that does, indeed, taste even better when allowed to fully cool, then be reheated. LOVE THAT because I make BIG portions and subsist on leftovers :) -
Tried this for the first time and it was perfect. I don't know what the last person did wrong, but it was not overcooked or too moist. My husband hates soupy rice and this was anything but. All the ingredients were just right and blended well together. Next time I may add a bit of cayenne for a little heat. I also took the advice of one other review and added a small can of diced green chili peppers. I simply cut down on the green pepper a little. Thanks so much for this wonderful addition to my mexican recipes. Yum -
3.5 stars. My version came out a bit too moist (I like a really DRY and fluffy spanish rice) because of the tomato, I think. And the 25 minute cook time resulted in too-soft, overcooked rice. But with a touch of extra salt the flavor was nice. A little less cook time and a little less liquid, and this might be a real winner.
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This was the best spanish rice I've ever had! Better than any restaurant's. Is a little more work than most recipes but well worth it. Be sure to allow for time needed to brown rice (20-25 min.) when making the recipe as it does take awhile and could burn easily if left unattended. -
I am still giving this recipe 4 stars because it was good. I want to be clear why I deducted a star. Authentic Spanish Mexican Rice is kind of well, insulting. Mexicans are not Spaniards. And Spanish rice and Mexican rice are not one in the same. Mexican rice is called arroz rojo or red rice. Authentic Spanish rice is yellow in color and uses saffron. Spanish is the language Mexicans speak not what they are. So deeming this as authentic Spanish rice is wrong. This may not be a big deal to you, but it is culturally insulting to Mexicans and Spaniards. I followed the directions for the most part. I omitted the garlic salt and opted for real garlic and the rice turned out quite good.
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Tweaks
-
I modified the recipe a little : <br/><br/>I didn't used garlic salt, I used fresh crushed garlic, and salt. I like garlic, a lot. um, hence the username. <br/><br/>I used chicken broth instead of water. <br/><br/>I like this recipe. It doesn't taste like any restaurant rice I've had before, but that may be my modifications. I thought it could use a little more tomato flavor to be more like the restaurant versions I like, so I will attempt to tweak that next time. I used a large tomato and the suggested Knor from the recipe. <br/><br/>The first time I lifted the lid after the simmer/boil phase I thought - this looks like it absolutely Needs some quesadilla shredded style chicken in it. Next time, for sure. <br/><br/>Final verdict: VERY DELICIOUS! Again, not like my favorite authentic restaurants over the years, but a malleable recipe that does, indeed, taste even better when allowed to fully cool, then be reheated. LOVE THAT because I make BIG portions and subsist on leftovers :)
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I've been trying to make Spanish rice at home for a long time and every attempt til now has resulted in disappointment. My wife is very, very picky about Spanish rice. She dislikes anything store bought and 75% of the Mexican restaurants we've visited, so for her to like this is a big deal. One change I made to the recipe was to use a can of green chilies instead of green peppers. Also, this recipe is way more than 4-6 servings. -
OOps, forgot to add that I added chopped garlic also with the chopped onion. This recipe is excellent. I added 3/4 tsp. of cumin and also some chopped, canned jalapenos for a little extra kick. Instead of fresh tomatoes, I used canned stewed tomatoes (mexican style) and chopped them up. I also used frozen chopped bell peppers, since I didn't have any fresh at home, but probably will try fresh next time for better flavor. It turned out great, I will use this recipe again and again. It tastes just like the rice I love at my favorite mexican restaurant. Always wondered how they made it, and now I can make it on my own. Thanks!
