How to Make Spanish Rice

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Preparing Spanish rice like a pro will take a bit of time and practice to get it right. Spanish rice combines the flavors of chicken broth and tomato sauce to infuse the rice with all of the delicious taste for which it is known. The problem is that tomato sauce burns much quicker than water or chicken stock, and it takes longer to cook the rice as well. In order to ensure that your Spanish rice does not burn, it is important to follow a specific procedure.

To begin, you will need to fry the uncooked rice with some olive or vegetable oil. Frying the rice with some garlic and onions helps to add extra flavor, and heats the rice to ensure that it will cook faster. By frying the rice before you cook it, you make it much more difficult for the rice to burn and you ensure that your rice is prepared as flavorful as possible.

Once the rice has fried for 5 to 10 minutes, you will need to add the chicken stock and tomato sauce. The ratio is roughly 5 parts chicken stock to 2 parts tomato sauce to three parts rice. If you follow this ratio, you will get rice that is delightfully flavorful, but that is thoroughly cooked. Add the liquids into the rice, as well as a few canned vegetables for extra color and flavor. Let the liquids heat until they boil, then turn the fire onto a low setting and cover the pot with a lid. Within 15 or 20 minutes, your rice will be done.