In posting this recipe for Spanish Rice, it is not my intention to start a riot. It is not my purpose to offend you, your family, your grandmother, your country, or your culture. Thank you.
I totally get it.
So don't hate me, okay? I just thought, since I personally know a lot of people who aren't really "cooks" at home, and they read this blog, that maybe they might want to learn how to make spanish rice. Or, at least, my version of it. So are we cool? Its nothing personal, okay?
I love you.
Start by heating up some oil in the bottom of a large skillet.
Then add some dry rice to the skillet and "brown" it. I'm a little confused about the use of this term because rice doesn't really brown unless you burn it. And you don't want to burn your rice.
Next, add some chicken broth to the skillet
Put the lid on the rice leaving a little crack for the steam to escape.
Allow the rice to come to a boil and then reduce the heat to a low simmer. Allow the rice to simmer for about 20-25 minutes until all the liquid had been absorbed.
Then you have to "check the rice." Use a spoon to push a little portion of the rice to the side so you can see the bottom of the pan. If the bottom is dry and none of the rice sticks to the bottom, its perfectly done. If you see a little liquid then let it simmer a few more minutes. If your rice is stuck to the skillet, its overdone and on its way to burning. Remove it from the heat immediately. Chances are only the very bottom layer is burned and the rest is fine so don't freak out.
Spanish Rice Recipe
2 tbsp. olive oil or vegetable oil
1 c. uncooked rice
1 tbsp. minced garlic
1 c. chicken stock
1 c. water
2-3 tbsp. tomato sauce or tomato paste
1 tsp. salt
3-4 sprigs fresh cilantro, optional
Heat oil in a large skillet and brown the rice and garlic together. Add chicken stock, water, tomato sauce or paste, and salt. Stir until evenly distributed. Add cilantro to the water (optional) and cover with a lid, leaving it slightly open for the steam to escape. Bring to a boil. Reduce heat to simmer for 20-25 minutes or until the rice is fully cooked and all the liquid is absorbed.