Monday, March 28, 2016

Spanish Rice




2 tablespoons olive oil or canola
1 1/2 cups white rice (jasmine works well)
1 small onion, minced or grated*
2 chicken bouillon cubes, crushed
1 beef bouillon cube, crushed
1 8 oz. can tomato sauce + water up to 3 cups total volume


Heat oil in large saucepan over medium to medium high heat. Add rice and onion. Brown rice and chopped onion until about half of the rice grains are turning light brown. Stir frequently to prevent burning/sticking. You don’t want to burn them but you want them pretty toasted. This is important for the final texture of the rice (slightly dry and not sticky). Add bouillon cubes and water/tomato sauce mixture and stir. Bring to boil, reduce to low simmer, cover, and cook for 18 - 25 minutes, or until most of the liquid is absorbed and the grains are tender. Fluff rice and serve.

*I like to chop my onion really small in a food processor or grate them with a cheese grater so I get the flavor but mask the texture. 

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