October 3, 2011: Spanish Rice

Making Spanish rice is much like making a risotto. The rice is fried first, then bits of liquid are added slowly and absorbed before adding more. It really doesn’t take a whole lot more time than making a box of Rice-a-Roni and this homemade Spanish rice is far tastier!

During the cooking process - this rice still needs to cook a bit longer because it hasn't yet absorbed all the liquid.

Spanish Rice

1 T. olive oil

1 clove garlic, finely minced

½ cup minced yellow or white onion (optional)

½ cup white rice

½ cup peeled and seeded tomato, chopped (about 1 medium sized tomato or use canned tomatoes)

½ t. dried cilantro

½ t. dried sage

1 t. garlic salt blend with parsley

¼ t. black pepper

About 3 cups chicken broth

Heat oil to medium low in a saucepan. Add garlic and sauté for about one minute, being careful not to burn garlic. Add rice and sauté until it just begins to turn golden brown. Add 1 cup of the chicken broth, the tomatoes, and spices, stirring occasionally. When the liquid is almost all absorbed, add another cup of chicken broth. Continue cooking and adding broth until rice is tender, at least 20 – 25 minutes. 

Serves 3 - 4