Spanish Rice

    Spanish Rice

    (2395)
    7saves
    30min


    1949 people made this

    About this recipe: Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything! This simple recipe uses chicken stock and chunky salsa to transform plain white rice into a marvellous side dish.

    Ingredients
    Serves: 5 

    • 2 tablespoons oil
    • 2 tablespoons chopped onion
    • 315g (1½ cups) shortgrain rice
    • 600ml (2½ cups) chicken stock
    • 250ml (1 cup) chunky salsa

    Directions
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat oil in a large, heavy frying pan over medium heat. Stir in onion, cook and stir for about 5 minutes until softened.
    2. Mix rice into the frying pan, stirring often. When rice begins to brown, stir in chicken stock and salsa.
    3. Reduce heat, cover and simmer for 20 minutes, until liquid has been absorbed.
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    Reviews and ratings
    Global ratings:
    (2395)

    Reviews in English (2383)

    by
    2945

    This is the best Spanish rice recipe on this site! I don't understand why people don't follow the direction to saute the rice! This is not supposed to be a "sticky rice" like Puerto Rican or Chinese rice, but that's what you'll get if you don't saute it first. I don't agree that you should brown it.... it should turn translucent, but not brown. If you are adding fresh garlic, add it after sauteing the rice and only cook it long enough for it to release it's aroma..don't brown it-it will turn bitter. After you add the liquid, bring the rice to a full, rolling boil before turning it down to low and putting the lid on. Also, make sure you have a tight fitting lid...cover it with foil to make it tighter if necessary. Don't peek while the rice it cooking! After 20 minutes move it off the heat and let it "rest" another 5 minutes. If you do these things you will have purfect rice! Even though I ususally use homemade salsa, I think the Pace "Make Mine Medium" gives the right amount of heat and flavor to the dish. Thanks for a great recipe that everyone can master and enjoy!  -  23 Dec 2006  (Review from Allrecipes US | Canada)

    by
    1416

    HELPFUL TIPS NOT MENTIONED: I've tried all the other recipes on this site & decided this is the best! I like using salsa more than diced tomatoes b/c it has more flavor and spice ...and it doesn't taste like you just dumped salsa in it like I expected. This is only for my family of 4, so I use 3/4C of uncooked rice, definitely a little more than half a tablespoon of olive oil (full recipe calls for too much), with 3/4 of the can of chicken broth (approx 1 1/2C), BUT still use 1C of salsa as I feel it's necessary, as well as a few dashes of pepper. I only brown rice a few minutes longer after it's turned WHITE (very apparent white color). Being Asian myself, I could cook rice w/my eyes closed it seems. lol Many times we don't add onions b/c I'm too lazy to dice them. If we do, it definitely needs more than suggested or it's pointless adding. It's even better when you add diced green & red peppers to the rice you are browning or use green onion instead of white/red. We eat the rice every time we make "Whit's Chicken Enchiladas" which is SUPER EASY and YUMMY! This takes less time than indicated for the rice to be done. Also great to put in baking dish, add cheese, and bake at 350 until it melts!  -  20 Apr 2008  (Review from Allrecipes US | Canada)

    by
    1299

    I made this spanish rice for Xmas Eve Dinner, it was excellent. However I did have to add some water & let it simmer a little longer to get the rice done. I added just 1/4 tsp. chili powder to it. My cousin who is a chef said, "it's perfect". That ought to tell you something. Thanks for the recipe.  -  26 Dec 2002  (Review from Allrecipes US | Canada)

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