Vera’s Spanish Rice

Vera is my Sister-in-Law,  and she lives in New Mexico where Spanish Rice is as common on the every day table as Pinto Beans!

As I have mentioned in previous posts…Vera, makes the best Mexican Food I have ever tasted.  She makes her dishes with a love of food and it shows in her cooking.

Below is her recipe for Spanish Rice….and as with most great cooks…they don’t measure something they have been making for years with recipes handed down generation after generation…I have had to “modify” this recipe a bit.  Forgive me Sis…if I have altered your recipe in the wrong direction.  🙂

I have taken liberties and tried adding a salsa instead of the tomatoes…that is good too.  I have also used the Rotel tomatoes and green chiles….and that is good too.

Our family likes the original Spanish Rice recipe (printable below) and I hope you like it.

Me

Spanish Rice

2014-02-23 17:25:18

A simple Spanish rice recipe that is nice and fluffy and delicious! But don't peek at the rice too soon.....

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Total Time

30 min

Total Time

30 min

Ingredients

1. 1 cup of uncooked white rice
2. 1 teaspoon olive oil or vegetable oil
3. 1 can of tomotoes (diced)
4. 1 small chopped onion
5. 1/2 medium sized green bell pepper (chopped)
6. 1 clove minced garlic
7. 1/2 teaspoon chili powder
8. 1/2 teaspoon comino (or cumin)
9. salt and pepper to taste

Instructions

1. Brown the uncooked rice in heavy skillet in small amount of oil....(Vera doesn't use oil...but she stirs constantly until the rice is lightly browned.)
2. Add the chopped onion, garlic and bell pepper and keep stirring until slightly tender.
3. Add the tomatoes, comino, chili powder, salt and pepper.
4. When the rice mixture begins to boil, cover the skillet and reduce the heat to a simmer.
5. Cook 12 to 15 minutes and do not remove the lid for the full 15 minutes.
6. After the 15 minute period, turn stove off and let the covered skillet stand for another 12-15 minutes.
7. DO NOT remove cover until after the final 15 minutes has elapsed or you may end up with wet mush!
8. Serve and Enjoy!
9. Cooking times vary, but I find that about 30 minutes total cooking time gives me the dry, fluffy rice I am looking for.

Notes

1. I have to share something funny regarding this recipe.

Years ago, when I asked my Sister-in-law how long to cook the Spanish rice....here was her answer

1. "a good long while"
2. I actually have that written on the recipe card....
3. I love you Sis....;)

By Vera

Adapted from Kari

Adapted from Kari

Me and My Captain https://meandmycaptain.com/