This Spanish Rice recipe is the one I use all the time in my home. I decided awhile back to stop buying prepackaged rice dishes. They are overpriced, over salted, often full of chemicals and well, nothing spectacular. This homemade Spanish rice recipe is the result of many batches of rice (we eat Tex-Mex a lot). I purposely kept ingredients to typical pantry ready items. This Spanish rice recipe is quite easy, and I think you will be pleased with the results. I always make a side of this rice to go with my Chicken Enchiladas recipe, but it also gets made for many other main dishes, as well. My husband loves it with meatloaf.
- 1 1/2 cups converted/parboiled rice holds up well to simmering with the tomatoes without getting too soft
- 15 oz can of Hunt's fire roasted tomatoes
- 3 cups water
- 2 packets of powdered chicken base*
- 1 tsp. paprika
- 1 tsp. dried cilantro
- 1 tsp. chili powder
- 1/4 tsp. minced garlic
- 1/4 tsp. Kosher salt
- Put all ingredients except rice into a sauce pan and bring to a boil.
- Add the rice, allow to come back up to boil. Reduce heat to simmer & cover.
- Rice will be done when liquid is absorbed (about 20 minutes)
*I now use organic chicken base, stock or other no MSG bouillon.
This Spanish rice recipe makes an excellent side dish for tex-mex food, meatloaf, spicy grilled meats and a host of other meals. I have also added meat while cooking to make a stuffed pepper filling, as well.