This simple Spanish rice recipe came from SimplyRecipes so so many years ago. I think I have been using it for at least 3-4 years now. It's easy and it never fails to produce the best rice. You can double it for a huge crowd. The original recipe claims that it serves 4 to 6 but unless they are eating a gigantic portion, there is no way. I think it serves 8-10 and that is still a really good size portion.
- 2 Tablespoons Olive Oil
- 1 Onion, Diced
- 2 Garlic Cloves, Minced
- 2 Cups Medium or Long Grain Rice (DO NOT USE MINUTE RICE!)
- 3 Cups* Chicken, Turkey or Vegetable Stock
- 1 Heaping Tablespoon Tomato Paste
- 1 Can Rotel Tomatoes
- Pinch Oregano
- 1 Teaspoon Salt
In a large skillet, add olive oil and rice over medium/high heat. Toast rice slightly, being careful not to burn. Just bring out the color in the rice. Add onion and garlic. Cooke, stirring frequently, until onions are softened.
In a separate sauce pan, bring stock to simmer. Add tomato paste, Rotel, oregano and salt. Once heated and onions are soft, add broth to rice. Bring to a simmer. Lower heat, cover and cook 15-25 minutes (look at your package of rice for cooking time). Turn off heat and let sit for 5 minutes before serving.
Turns out moist and full of flavor every time.