I grew up eating this rice and my family still makes this rice at least a couple of times a week. Needless to say, its a staple in the Medina household and it will never away!
It’s so delicious yet simple and my friends have always asked for the recipe.
This is one of those recipes that I know is going to show up on this blog regularly, so here it is!
The Medina Family’s Recipe for Spanish Rice
a small cut of onion (less than 1/4 of the onion)
2 tbs canola oil (or if you want it to be really good use lard)
1 c long grain rice (Mahatma brand is my favorite)
3/4 – 1 c tomato sauce** (you can used the canned kind or make your own, which is sooo much better….see below for recipe)
2 1/2 c chicken broth (or water with 1 cube chicken bouillon)
Yes, its really that simple.
Tomato sauce recipe:
2 small or 1 large tomato
2 cloves of garlic
a small cut of onion (about 1/2 the size of your palm)
1/4 c water
Cut up tomato and onion into smaller pieces. Add all ingredients to blender and blend until smooth.
Ok, back to making the rice.
Place a skillet on med-high heat. Heat oil and add onion and rice.
Stir often until rice turns to a golden brown color.
Add the tomato sauce to the pan and stir into the rice.
Then add the chicken broth, allow to come to a soft boil.
Cover, reduce to low heat, and simmer until done (about 20 minutes), stirring occasionally.
….y listo!! You’ll love this as a side with tacos, tostadas, enchiladas, chiles rellenos, chile verde, grilled chicken, and anything other type of mexican food. Believe me, no restaurant or boxed spanish rices will ever compare.