This easy recipe for Spanish rice was told to me by my girlfriend's mother-in-law from Mexico. I had to measure the ingredients. Never before have they been measured, always a "handful of this and equal parts of that" until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!
Ingredients
- olive oil: 2 Tbsp
- ½ cups long-grain rice: 1 piece
- water: 3 cups
- roma (plum) tomatoes: 2 piece (chopped)
- onion: 1 cup (chopped)
- fresh cilantro: 0.75 cup (to taste, chopped)
- tomato bouillon with chicken flavoring (such as Knorr®): 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
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Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil, then turn off heat. Cover the pot tightly with a lid and let sit until liquid is absorbed, about 20 minutes. Adjust seasonings as needed.
