The perfect side dish for enchiladas, chalupas, tacos, and so much more!
It has taken me years to perfect this recipe! Spanish rice for so long felt like something I could never get quite right. One day I found Cooking Con Claudia on YouTube and her recipe was the closest to the real deal! After about a year of experimenting with that recipe I finally feel like I've got it down to a science.
Perfect as a side or on its own!
I hope you enjoy this recipe as much as I do! Once you get the hang of it, it's a five minute prep and such a quick and easy side to make. It makes excellent leftovers as well, if you can resist eating it all! The recipe makes about four to six servings depending on portion size.
Spanish Rice
Ingredients
1 cup white rice
1 tablespoon oil
2 cups water
1/2 of a roma tomato
1/3 of a small onion
1 tablespoon Knorr caldo de pollo
1 tablespoon Knorr caldo de tomate
Directions
Put oil in pan and set to medium heat, then add rice and coat with oil.
Combine water, tomato, onion, caldo de pollo, and caldo de tomate seasonings into blender or food processor and blend until smooth.
Toast rice in oil until it reaches a golden brown color. Then add in water mixture.
Bring rice to a boil, then cover and reduce heat down to low.
Simmer for 20 minutes then fluff rice and continue to cook for another 5-10 minutes until fluffy.
Enjoy!
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