Spanish Rice
Back in the day (pre-internet), the most common way cooks got their hands on new and delicious recipes was from family and friends. Another source was from newspapers (most published a weekly food section) and, of course, from magazines. Good Housekeeping and Family Circle were always good for a keeper recipe or two, not to mention Bon Appetit and the now defunct Gourmet. Fast forward to these days, and all you have to do is google for any recipe your heart desires. Very efficient but so impersonal!
I am still so very happy when a friend shares a really great recipe with me. That was the case with this oh-so-flavorful Spanish rice. It’s always best when you can sample a recipe yourself; but, in this case, my childhood friend, who now lives in Texas, mentioned on Facebook how good it was. Since he is a fabulous cook, I immediately asked him for the recipe. Turns out he got it from a friend of his. So, the fine old tradition of friends sharing recipes hasn’t disappeared.
Recently, a Mexican stir fry was on the dinner menu at my house, and this Spanish rice was the perfect accompaniment.
I honestly don’t know the difference between Spanish and Mexican rice, but I don’t care what you call it. I just call it delicious.
Spanish Rice
Ingredients
- Approx. 2 tbl. cooking oil (I used olive oil)
- 1 1/2 cups long grain white rice
- 1 10-oz. can Rotel diced tomatoes & green chilies
- 1 cup water or chicken stock (I used chicken stock)
- 1/2 cup frozen peas (optional)
- Pinch of ground cumin
- 1 tbl. Knorr Tomato Bouillon with Chicken Flavor (available on Amazon)
- 1 to 4 tbl. chopped cilantro for garnish if desired
Fran’s Note
The chicken stock and the tomato bouillon pack a really nice flavor punch. I didn’t add any salt at all because it really didn’t need it. If you must add salt, be sure to taste test the rice first.
Directions
Put cooking oil in large skillet on medium heat.
Add rice and cook until golden brown.
Add Rotel and mix well.
Add water (or chicken stock), peas if using, cumin, and Knorr tomato bouillon. Stir to combine and cover pan. Cook until rice is tender—you may need to add additional water if the mixture becomes too dry before the rice is tender. It took 15 minutes for my rice to become tender, and I had to add some water twice during that time. Plan on checking the rice a few times during the cooking process.
Once the rice is tender, garnish with cilantro and serve.
Source: This very delicious recipe was given to me by my friend Jon, who got it from a friend of his.