I’m sorry it was too much! What to serve with Spanish Rice? Then open the lid and rake the rice with a fork to fluff it up before serving. You can also swap brown rice as the flavors will help mask the traditional brown rice flavors kids don’t like, but remember brown rice takes longer to cook than white rice. Like this recipe? The Boy and I are back on the low carb thing. What kind of rice is best for Spanish Rice: I use long grain rice but you can also use basmati rice. This looks perfect and makes such a great side dish! You toast the rice until it is translucent then add in the rest of the ingredients. Best Homemade & QUICK Enchilada Sauce (Top 10 Ways to Use It!). I’ve been using slices of Jalapeño pickled,garlic salt , Roma tomatoes washed and a very quick Chop in a Small Cuisenart. Works great, You may also add the tomato sauce when rice is already translucent, and let it cook until it changes color. Adding my comment with the others–too much tomato sauce and my rice was sticky and clumped, even after following the recipe and tips. If you cooked on a temperature that is too high (you should always bring to a boil before reducing to a simmer) then the rice will be burnt on the bottom and raw on top. I hope you enjoy it! Chef approved recipes for dinners and desserts. I was confused too. Cook for 20-25 minutes or until the liquid is absorbed in the rice. It's so much better than those gummy and sticky rices that just feel like glop in your mouth. Can’t imagine with all that tomato sauce it would look like the pic. Followed the rest of the directions to a T, but the rice was still kind of sticky. I remember it and will cook next holiday. This egg hunt doesn't invo... Last Halloween The Boy and I were supposed to go as a loofah and soap I bought all the stuff for it and in my crazy mind of mine I some... Have you ever noticed how the rice in most Mexican restaurants is super duper fluffy? Authentic Mexican food are known for the freshness of their ingredients, and thus resulting in a mouthwatering meal. Thanks for the 5 star rating! IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded fresh jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped. So glad you enjoyed it! Total Carbohydrate Followed instructions, after 20 uncooked rice and most of the tomato sauce was floating on the top…what did I do wrong. Not that I'm a complete Rice-A-Roni snob, Heck, if I went on a game show and won a year supply I wouldn't turn it away, I'm just not particulalry fond of their "Spanish Rice" after having perfected my own, There are 3 main steps that contribute to the said "fluffiness" factor, Key Tip #1 is to rinse your rice in a strainer under cold water for about 2 minutes, Mix it around so that each grain of rice gets rinsed thoroughly, The reason this is so important is that it removes much of the excess starch which leads to gumminess, You can use it right away if need be, but if I know I am making the rice ahead of time I like to rinse it then let it sit out and dry, Next, prep your tomato and onion. Thank you! Thank you. Add onion and green pepper, cook until they become soft, add more oil if needed. Rice was a great texture though. BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes. Thanks in advance! My recipe for flavorful, fluffy Mexican rice. Disappointed with that. Well aside from not cooking in oil to prevent the starch from creating a sticky texture, if your rice is mushy you likely overcooked the rice. Haven’t made it yet, came back to figure out what the instructions meant with the rolling boil before adding any liquid. Enjoy! 26 %, (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle). I can’t wait to give this recipe a try! SO yummy! https://www.food.com/recipe/the-best-authentic-spanish-rice-183784 By translucent I just mean it isn’t as white as it started. If you don’t take the time to cook the rice in oil until translucent you’ll have the starch that is coating the rice create a sticky texture instead of a fluffy one. maybe you need to learn how to cook basic rice first, because her instructions are really clear, unless you have never cooked rice before. I haven’t tested it using one. Will be my new Spanish rice go to Recipe. IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat. ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed. Browning the rice gives it that fluffy and nutty taste that makes it so good. Added cilantro and lime at the end. Like this recipe? NOTE: DO NOT SKIP THIS STEP IF YOU WANT FLUFFY RICE! Yes but don’t forget step 1 before adding it to a rice cooker. Why is my Spanish Rice Sticky? Next stir in your broth, tomato onion mixture, and salt. Transfter into a 350 oven. Same here. Why is the bottom of the rice burnt? Your email address will not be published. Followed recipe as is & it was a big hit with both of us! What are we bringing to a boil? For added aromatics, try this using basmati rice (I don't recommend Jasmine rice, as it is a sticky rice more suitable for Asian dishes). All images and text © for Dinner, then Dessert. When you take it out, let it sit for a few minutes before stirring in chopped cilantro. I am not one to follow a recipe, but was at my wits end and did EXACTLY what this recipe said. Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert. Lost the white color etc. Third, make sure you don’t open the lid during cooking. Can’t wait to try this w/e. Also found your recipe for taco seasoning. Some may refer to this as a Spanish Rice, but I tend to think of Spanish rice as more of a yellow rice, thanks to the addition of saffron. Plan to make it again. Thanks for sharing! Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety.