My family has a tradition of cooking a special meal every Sunday, and Spanish rice is a dish that has always been a staple at these gatherings. My grandma, who is of Spanish descent, would often prepare this dish for us. It is a recipe that has been passed down through generations in our family. Every time I prepare this dish, it brings back fond memories of my grandma and the wonderful times we spent in her kitchen. The aroma of the Spanish rice cooking on the stove would fill the entire house, and we would all gather around the table, eagerly awaiting the delicious meal she had prepared.
Over the years, I have made a few tweaks to the original recipe to make it my own, but the essence of the dish remains the same. This Spanish rice is flavorful, moist, and perfectly seasoned. It is the perfect side dish for any meal, and it is always a hit with my family and friends. I am excited to share this special recipe with you, and I hope it becomes a beloved addition to your family meals as well.
How to Prepare Spanish Rice
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Ingredients:
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped onion
- 1 1/2 cups white rice, uncooked
- 2 cups chicken stock
- 1 cup salsa
Directions:
1. Heat the vegetable oil in a large, heavy-bottomed skillet over medium heat.
2. Add the chopped onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
3. Add the uncooked rice to the skillet and cook, stirring frequently, until the rice starts to turn a light golden brown.
4. Pour in the chicken stock and salsa. Stir well to combine.
5. Reduce the heat to low, cover the skillet, and let it simmer until all the liquid has been absorbed by the rice, about 15-20 minutes.
6. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork before serving.
And there you have it – the best Spanish rice you will ever taste! Serve it as a side dish with your favorite main course, or use it as a filling for burritos or stuffed peppers. The possibilities are endless!
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice in this recipe. However, brown rice requires a longer cooking time and more liquid, so you will need to adjust the cooking time and the amount of chicken stock accordingly. Also, the texture and flavor of the dish will be slightly different.
Can I use vegetable broth instead of chicken stock?
Yes, vegetable broth can be used as a substitute for chicken stock in this recipe. It will give the dish a slightly different flavor, but it will still be delicious.
Can I make this recipe in a rice cooker?
Yes, this recipe can be made in a rice cooker. Simply sauté the onions in a skillet until they are soft and translucent, then transfer them to the rice cooker along with the remaining ingredients. Cook the rice according to the manufacturer’s instructions for your rice cooker.
Can I make this recipe ahead of time?
Yes, this recipe can be made ahead of time. Prepare the rice as instructed and let it cool completely. Transfer the rice to an airtight container and store it in the refrigerator for up to 3 days. To reheat, place the rice in a microwave-safe dish, cover it with a lid or plastic wrap, and microwave it on high until it is heated through, stirring once or twice during cooking.
Can I freeze the Spanish rice?
Yes, the Spanish rice can be frozen. Transfer the cooled rice to an airtight container or a resealable plastic bag, remove as much air as possible, and freeze it for up to 3 months. To reheat, transfer the frozen rice to a microwave-safe dish, cover it with a lid or plastic wrap, and microwave it on high until it is heated through, stirring once or twice during cooking.
What can I serve with the Spanish rice?
The Spanish rice can be served as a side dish with your favorite main course, such as chicken, beef, or pork. It is also delicious served as a filling for burritos or stuffed peppers.
Spanish Rice
Ingredients
- 2 tablespoons oil
- 2 tablespoons chopped onion
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup picante sauce
Instructions
- Heat the vegetable oil in a large, heavy-bottomed skillet over medium heat.
- Add the chopped onion and cook, stirring occasionally, until it is soft and translucent, about 5 minutes.
- Add the uncooked rice to the skillet and cook, stirring frequently, until the rice starts to turn a light golden brown.
- Pour in the chicken stock and salsa. Stir well to combine.
- Reduce the heat to low, cover the skillet, and let it simmer until all the liquid has been absorbed by the rice, about 15-20 minutes.
- Remove the skillet from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork before serving.
