Spanish Rice
My favorite rice is Spanish rice. Not any and all Spanish rice sides, but my Mom’s rice. Most Mexican restaurants’ rice don’t come close to the texture, flavors and fresh vegetables that make up the rice I now serve at home too. My Mom even makes it with brown rice now! It turns out delicious and even better for you because it’s brown rice. I haven’t mastered that yet (truth is, I haven’t tried), but I do enjoy and crave my own rice. Is that vain? Maybe.
I’ve made some slight changes to my version of Spanish rice over the years. So what’s the secret? Maybe it’s the fresh vegetables, the chicken broth, the variety of rice or just knowing when to turn the stove’s heat off to let the rice fluff and arise to the delicate texture it becomes.
I use Calrose rice (a medium-grain) almost exclusively, whether I’m making plain white or Spanish rice. The rice variety is my own preference due to its shape, texture and its retention of flavors.
This is one of those dishes that I don’t usually measure, and if you make it enough times and add your own changes to it, you won’t need to either. It’s quick, it’s easy and best of all…it’s fresh (well, as fresh as your vegetables are). You control how much salt substances are used and once you’ve successfully served your beautiful, fresh ingredients Spanish rice, you probably will never go back to any other way.
- When using chicken broth for the rice, I’ll either use low-sodium or homemade broth (this usually works out well if I’m making a soup or chicken enchiladas to serve with the rice as I’ll have homemade broth on-hand).
- You can substitute the vegetables in the rice for your favorites. My mom used to use peas. If I have a variety of sweet peppers on hand, I’ll use them for color, as well as for their flavors.
- Adding sweet corn kernels is a tasty addition.
2-3 tablespoons extra-virgin olive oil (olive oil, canola or vegetable can be substituted)
3 cups Calrose rice (or your variety preference)
1-2 cloves garlic, minced (optional)
4 Roma tomatoes, diced
1/4 – 1/2 cup brown onion, diced
1 green bell pepper, diced
1/2 – 3/4 cup sweet corn kernels (optional)
4 1/2 cups chicken broth (about 2 1/2 (14-ounce) cans of low-sodium chicken broth)
Salt and black pepper, to taste
In a 4 1/2 quart pan or larger that has a lid, add olive oil and warm on medium heat. Add rice and allow to brown (if you are using garlic, add to the oil with the rice). Avoid uneven browning by stirring occasionally and coating the rice with the olive oil, about 5-7 minutes. Take care not to over-brown.
Add the tomatoes, onion and bell pepper to the rice and gently distribute the vegetables with the rice. Cook until vegetables are softened (not mushy) about 8 – 10 minutes. Adjust stove’s burner temperature to low. Add enough chicken broth to the pan so that the liquid is about 1 1/4-inch above the rice/vegetable contents. Add the corn, salt and pepper.
Bring the stove’s burner heat up to medium and gently stirring occasionally. When the rice and vegetables are viewable due to the broth/liquid’s evaporation (see image below), cover the pan and turn off the burner.
Let rice steam and fluff with the pan covered for about 10-15 minutes. Lift lid to gently turn rice over after the first 10 minutes.
Enjoy!
Emily @Cleanliness says
Good and healthy! The colors are gorgeous.
denise @ quickies on the dinner table says
Don’t think I’ve ever had Spanish Rice before but this looks so pretty Cristina, and so bright and fresh! I’d love to try it – sounds so healthy too!
Teenie Cakes says
Denise…you gotta try it. So good and you can make it such a healthy treat for your family (and they don’t have to know it’s healthy!) 😉
Shree says
Gorgeous! I love spanish rice… well any rice for that matter :)))))
Teenie Cakes says
Thanks Shree! Did you make a choice on your new camera purchase?
Angie says
Love your rice, so pretty! I think one of the best secrets, like you said, is a good rice variety.
Teenie Cakes says
Thanks Angie! It’s really preference on the variety. Maybe some dishes require a certain type?
redkathy says
Beautiful rice! I’m preparing a pot of basmati rice now. I too prefer home made chicken broth. Have a great Sunday.
Teenie Cakes says
Thanks Kathy. Rice is so universal, isn’t it? Hope you had a great Sunday too!
Roti n Rice says
What a lovely and colorful dish! The vegetables make it look festive. I recently made tomato rice but used regular long grain. I normally use calrose for sushi and Japanese dishes. I do agree that the type of rice used is a matter of preference 🙂
Teenie Cakes says
Thanks Biren: It’s totally preference on the rice variety. 😉
Belinda @zomppa says
A meal into itself – lovely!
Teenie Cakes says
Hi Belinda: It can be! It’s certainly hearty enough =)
C and C Dish says
Thanks for sharing your tip about Calrose rice, this looks delicious BTW!
Daydreamer Desserts says
Love your spanish rice, it looks perfect! I’ve never tried making it with calrose rice, I think it’s time to give it a try.
citronetvanille says
Hi Cristina, beautiful rice! Not sure I had Spanish rice before, but it looks very colorful and healthy, so it is my kind of dish, funny because I had in mind to make some risotto today! Seems like we are having the same food cravings :o)
Teenie Cakes says
Oh no Silvia!! You’ve gotta try Spanish rice…some good, fresh Spanish rice. =)
bunkycooks says
This is really pretty with all the fresh veggies! I am sure that it is way better than anything in a restaurant. Looks delicious!
Simply Life says
I looove spanish rice and this looks perfect!
Lauren says
I love making rice dishes, but most are the paella and risotto type ones, where it is the whole meal. Normally when I make a side dish of rice it is just plain – but i guess I have been missing out! This looks fantastic. (And your photos look wonderful too!)
Liren says
Mmm, I love Spanish Rice, too! This looks so delicious. I’ve never worked with Calrose Rice before – I think the next time I run out of rice (I tend to favor Jasmine), I’ll try this out!
MaryMoh says
Simple ingredients. Looks healthy and delicious.