Spanish Rice Recipe
Tomatoes, onions, garlic, oh my! This authentic recipe for Spanish Rice is sure to impress as it is quick, simple, flavorful, and technique-driven to ensure the perfect texture every time! All your missing is a side of beans and a margarita to go with it.
Servings 8 servings
- 2 medium vine-ripened tomatoes
- 1/4 medium onion peeled and coarsely chopped
- 1/4 cup vegetable oil
- 2 cups long-grain white rice
- 1 clove garlic minced
- 1 cube tomato-chicken bouillon (Consomate) or 1 tablespoon tomato paste
- 1 teaspoon chicken base or vegetable base
- 2 1/2 cups water
- 1 cup frozen peas, carrots, and corn blend thawed
- Salt to taste
In a food processor or blender, puree the tomatoes and onions until smooth. Pour into a liquid measuring cup; you should have about 2 cups of puree.
Meanwhile, heat oil in a large Dutch oven or a 3-quart saucepan until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
Stir in garlic until fragrant, about 15 seconds. Stir in tomato puree, bouillon, chicken base, water, vegetables, and 1 ½ teaspoons salt. Bring to a boil.
Cover and simmer until rice is tender, about 13 to 16 minutes. Fluff rice with a fork and season to taste with additional salt if desired.
- To make the Spanish Rice in a rice cooker, follow the recipe through Step 4. After bringing the rice to a boil, transfer it to your rice cooker (coated with nonstick spray), close, and cook according to manufacturer instructions. Mine takes 33 minutes on the "White Rice" setting.