Rice Like My Abuelita Made - aka Spanish Rice

I really dont know why its called spanish rice cuz I dont think there is anything really spanish about it. I guess it just sounds better than Mexican rice. Hee Hee.
OK This dish, like any rice dish, can be challenging - sometimes it takes a few tries to get it right. There are lots of variables like the pot you cook in (it should be stainless steel copper bottom) PLS DO NOT USE ALUMINUM its considered unhealthy and has been linked to early Alzheimers - I dont know about you but I have enough issues without the Alzheimers....

OK so here are the ingredients:
- Rice 1 cup (long grain is best but Ive used basmati and jasmine)
- Chopped white or yellow onion about 2-3 Tablespoons
- Chopped small clove garlic
- EV00 Xtra virgin olive oil 4-5 Tablespoons
- small can of Tomatoe sauce
- 2 Cups Chicken Broth or Water


So having been taught to cook with no measuring cups or spoons so dont look for any specific measurements but knowing that this is difficult I will try to help you out. Remember that rice doubles in size so if you measure one cup of dry rice you will get 2 cups cooked. For this recipe its just one cup - you can double it if you want.

Before getting on to the rice in a separate pot put on your 2 cups of water on high heat. If I have chicken broth I use it. If I dont I use water and add a chicken bullion cube if I have some...Most of the time I dont have either so its tap water on Maita Circle....

On medium heat Heat oil in pan - drop in 3 or 4 grains of rice.
When they start to bubble or look like they are frying its time to add the remaining rice....pour it all in.
Stir it, then stir it again, Keep stirring for about 15 min.
The rice will turn white and will eventually turn light brown.
I know that sounds like a long time and you will be tempted to turn up the heat - Resist that temptation cuz you'll just end up with smelly burnt rice. I know this by experience...



When about half the rice (or less) has turned a toasty brown its time to add the Onion & Garlic.
Stir it in and let it smell up your kitchen with the onion and garlic.
Let it cook in for about a minute - the onion should be translucent.
Now go ahead and add the can of tomatoe sauce.

The water in your separate pot should be boilING OR really hot...Careful adding that to the rice and dont let it boil too long cuz you'll lose the water and end up with crunchy rice. Yuk


Stir the rice and hot water which will be nice and red or orange.
If its just plain water, flavor it with salt to taste and pepper.
To give just a little more flavor add a couple of sprigs of corriander.
Cover it. Lower the heat to low.
Check it in 15 minutes.
Cover it. Turn it off but leave it on the stove and cover it.
Part of the secret to good rice is the steam.
Check it again in 10 minutes. DO NOT STIR IT UP you will destroy the rice.
My mom is a stickler for this - taste the rice on the edges - it should be fully cooked and not crunchy (raw). If its not fully cooked take a spoon gently nudge some rice over and add a bit more water - I said a bit! Dont add too much cuz then it gets mushy...Practice will help. Let me know if you need more detail or if you have questions....