After some tinkering, I finally came up with the Spanish Rice recipe. And yep, I did this several weeks ago, and have enjoyed this lovely side to my burritos a number of times. I’ve been dying to get the recipe on here, but really, how in the world can you get a fabulous picture of rice? Or even a great recipe of rice? Really, or even an appetizing picture of rice. I have made this rice several times trying to get a great photo. I’ve cooked it, shot pictures until it was cold and I was starving, and I just can’t figure it out. But since I did figure out the recipe, I’m finally going to post it and the photos will just have to do. (If anybody can make this recipe, which is easy, and then take a fabulous photo, which is difficult, then I would love to see it. I might even replace my photos with yours.)
So, the trick to Spanish Rice–you have to kind of stir fry it for a while before you cook in water. And, cook in chicken broth instead of water. Then, use salsa instead of plain tomatoes. The rest is more obvious–onions and garlic and oregano. That really is all there is to it. So stop looking at the picture and just make it already. I swear it tastes better than it looks.
Spanish Rice Recipe Makes 3-4 servings
1 tablespoon oil
1/2 cup chopped onion
1 clove garlic chopped
3/4 cup basmati rice
1 1/2 cup chicken stock (Use amount of liquid called for to make rice, as this varies. Substitute vegetable stock for vegetarian.)
1 cup chunky salsa
1/4 teaspoon dried oregano
- Heat oil and onion in a large skillet (that has a lid) over medium heat. Cook until onion becomes tender, about 5 minutes.
- Add rice and garlic, stirring often. When rice begins to brown, stir in chicken broth, salsa, and oregano. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.