Spanish rice

What is it about Mexican food? I'm positive that at some town hall meeting hundreds of years ago, some Latino genius stood up and said, "Let's add cheese to everything we make and fry everything — including our desserts — in order to fatten up the general population."

God bless 'em.

I occasionally meet my friend, Kylie, for lunch at our neighborhood cheap-yet-divinely-amazing Mexican restaurant for lunch. I thought I had life figured out with my chicken enchiladas and beans, but she has made me do a complete 180 in my obsession. I'm now wholly devoted to chicken quesadillas and Spanish rice. So it was only natural that I should end up traipsing around my kitchen, tirelessly attempting to recreate this new favorite of mine. I won't lie to you and say that this is as satisfying as the lard-filled rice you'll get at a restaurant, but this is really dang good, and it's really dang quick.

  • 1 1/2 cups rice
  • 2 1/2 cups chicken broth
  • 15 oz can plain tomato sauce
  • 3 cloves finely chopped garlic
  • 1/3 cup chopped onion medium onion
  • 2 tablespoons oil
  • In a medium sauce pan, heat oil over medium heat. 
  • Add the chopped garlic and onion. Saute for 1-2 minutes. 
  • Add in uncooked rice. Stir for about 5 minutes until rice becomes a golden brown color.
  • Add in broth and tomato sauce
  • Stir for about 5 minutes and bring to a boil. Once it starts boiling, turn the heat to low and cover.
  • Let simmer for 20 minutes, then fluff with a fork. 
That's it! Only about 10 minutes of prep time, and your stove does the rest.

Love and Spanish history lessons,

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