When my sister-in-law called me and asked if I had my mother’s recipe for Spanish rice, regrettably, I had to answer in the negative. Spanish rice holds very fond memories for our family. Consisting of long grain rice sautéed with onions, celery, and peppers and cooked with tomato sauce, this often requested side dish made regular appearances at Friday night dinners and other special occasion gatherings. I’m quite certain that this recipe originated on the back of the box of Uncle Ben’s rice, circa 1963. Surely recreating it wouldn’t be too difficult.
Spanish Rice
Spanish rice, also known as Mexican rice, red rice, or arroz rojo, is a Mexican side dish made from white rice, tomatoes, garlic, and onions. The name Spanish rice is only used in the USA; it does not originate in Spain. It is traditionally made by sautéing the rice in a skillet with oil or fat until it is colored golden brown. Water or chicken broth is then added, along with tomatoes in the form of chopped tomatoes or tomato sauce.
A quick internet search yielded some very good facsimiles of my mother’s prize recipe. After tweaking and combining ideas from several sources, including Kathi @LaughingSpatula.com, I am happy to share this recipe for Spanish rice with you today (and just in time for my niece’s birthday). It’s got a little bit more of a kick than Mom’s chef d’oeuvre . Feel free to dial down the heat if you prefer it that way. This easy one-pot, festive rice will soon become a family favorite in your household as well.
Assemble your ingredients. Dice the peppers, onions and celery. Grate or mince the cloves of garlic. If using a jalapeno pepper, mince finely after removing both the seeds and membrane. It is a good idea to wear gloves when handling the jalapeno pepper.
In a large skillet heat the olive oil over medium heat. Sauté the onion, peppers, celery and garlic until starting to soften. Add the tomato paste and stir to combine. Add the rice and mix well. Add the water, consommé powder, tomato sauce and canned tomatoes. Add the spices and bring the mixture to a boil. Reduce the heat to low, cover the pan and allow the mixture to simmer for 10 minutes. Stir the rice, clap the lid back on the pan and allow it to continue to cook for another 10-12 minutes until the rice is tender and the liquid is almost completely absorbed. (No more than 1/2 cup of liquid should remain. The rice will continue to absorb the liquid off the heat).
Spanish Rice
Long grain rice sautéed with onions, peppers and celery, cooked with tomato sauce and ripe, diced tomatoes.
Ingredients
- 1 tablespoon olive oil
- 1 red pepper and 1 green pepper, diced into 1/4-inch pieces
- 1 large yellow onion, chopped
- 1 jalapeno pepper, (optional) finely chopped, seeds and membranes removed (wear gloves!)
- 2 stalks of celery, finely diced
- 3 cloves garlic, minced or grated with a microplane
- 1 tablespoon tomato paste
- 2 cups long grain white rice, uncooked
- 1 19 oz. can diced tomatoes, undrained
- 3 cups chicken broth or 3 cups water and 1 tablespoon consommé powder
- 8 oz. tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- a few grinds of fresh pepper
Instructions
In a large skillet heat the olive oil over medium heat.
Sauté the onion, peppers, celery and garlic until starting to soften. Add the tomato paste and stir to combine.
Add the rice and mix well. Add the chicken broth or the water and consommé powder, tomato sauce and canned tomatoes.
Add the spices and bring the mixture to a boil. Reduce the heat to low, cover the pan and allow the mixture to simmer for 10 minutes. Stir the rice, clap the lid back on the pan and allow it to continue to cook for another 10-12 minutes until the rice is tender and the liquid is almost completely absorbed. (No more than 1/2 cup of liquid should remain. The rice will continue to absorb the liquid off the heat).
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