Spanish Rice: Forget the Box and Make it Homemade

Rice is full of starch. It really is best to remove the starch prior to cooking. Now, you can purchase Par Boiled rice. It has the starch already removed. However, I've found the texture to be less than satisfactory for my Spanish rice recipe.

For my recipe you need long-grain white rice. Long-grain rice works better for most rice dish recipes. Short-grain rice is stickier and tends to melt away.

To remove the starch, take 1 cup long-grain white rice and soak it in water for approximately 30 minutes. You will see the water turns cloudy and a slight film will develop.

After your rice has soaked, rinse it again and drain it. A mesh strainer works best for this.

Allow the rice to completely drain prior to cooking. Shake your strainer a few times to ensure there is no water left.

What You Need:

1 tbsp Olive Oil, Vegetable or Corn oil may be used
1 cup Long-grain white rice
1 pinch Whole Comino
1/4 cup sliced White onion
2 cups Chicken Broth
1/4 to 1/2 can Rotel Original (diced tomatoes and chili)
2-3 dashes Lawry's Garlic Salt
Salt and Pepper to taste (if desired, we don't use it)

You will need a large lidded, non-stick fry pan and a broad spatula. Heat your oil to medium-high.

Throw in your rinsed and drained rice. Add 1 pinch Whole Comino squished and pinched from your fingers to break it up a bit. This releases the flavor.

Brown your rice stirring and tossing it through the oil. Once it starts to turn brown add your onion and Lawry's Garlic Salt. Continue to brown until golden in color.

Add 2 cups Chicken broth. Homemade chicken broth tastes best. To learn how I make my broth and store it see Recipes Using Cream of Mushroom Soup: Versatility in a Can!

Bring the broth just to a boil and reduce heat to low. Cover and allow to steam for 20 minutes.

After 20 minutes, add your Rotel. You be the judge here. The amount you use depends on how much tomato and kick you want for your Spanish rice dish.

Cover and continue to cook for another 10 minutes. Then give your rice a taste. At this point your Spanish rice should be firm yet tender. If it is a bitey or crispy, and there is no more liquid to be absorbed, add a little water--about a tablespoon--and allow it to steam a bit longer.

Enjoy Your Spanish Rice!