What is the best Spanish rice recipe? The one that tastes great, is authentic, and is easy to make. My husband, who is originally from Mexico, taught me how to make it. I had to watch him a few times and write down exactly what he did and how much of each ingredient. He never measures. He just cooks! But I knew that you all wanted the recipe, so we have it!
I need to take a new photo. My food photography skills have improved since I did this one!
Put vegetable oil in a large frying pan, and place on a medium/high heat burner. When the oil is hot, add the rice. Stir constantly while browning. After 30-45 seconds or so, add the chopped onion and minced garlic, and continue to stir and brown the rice. The rice should turn dark brown but not black (now is not the time to walk away!) Keep stirring.
When rice is fairly evenly browned, add half of the small can of tomato sauce, and stir a bit. Watch out as it may pop. Cook sauce with rice for a 10-15 seconds, and then add water, chicken bouillon, cumin, & cilantro. Optional: This is also when you could add a small can of mixed vegetables.
Give it a quick stir.
Cover with a lid, and turn the heat down to medium/low. Let it simmer, and cook the water down. If you have a glass lid, this helps you be able to watch it.
It will take approximately 15-20 minutes to cook down. You can stir it once or twice in the beginning while there is plenty of water, but pretty much cover it and leave it alone. If you stir it towards the end of the cooking process, it will get mushy. Mushy still tastes good, but it sure doesn't look pretty. Keep one eye on your rice as the water cooks down. It goes from a little watery to none really fast at the end. When the water is gone, remove from heat.
Enjoy this fantastic Spanish Rice. All of my friends and family LOVE to eat my husband's rice. I know you will too!