How to Make Easy Spanish Rice | The Stay At Home Chef

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Today on The Stay At Home Chef
I'm showing you how to make
Spanish Rice
Spanish Rice is a bit of a misnomer because
it doesn't come from Spain
It's actually a Mexican dish
so it's also called Mexican Rice or Spanish Rice
depending on your location or just what your family
has always called it
To start you'll need 2 vine ripened tomatoes
and I've cut mine into quarters
You'll also need a white onion
which I've also cut into quarters
1 jalapeno
and I've seeded mine
as well as 3 to 4 to 5 cloves of crushed garlic
since mine are small I'm using 5
We're going to slide all of this into a blender
Once you get all of that in there
Add in about 4 ounces of tomato sauce
which is pureed tomatoes
and 1 teaspoon of salt
Now technically you could just add in another tomato
but the tomato sauce is a little bit more
concentrated of a tomato flavor so I like to use that
Then we're going to pop the lid on and blend.
You want this mixture to be fairly smooth
Set this aside and we're going to head on over to the stove
Add 1/3 cup of olive oil into a saucepan
over medium-high heat and then pour in
2 cups of white rice
Now we're not using a minute rice
or any kind of other quick rice
You want to make sure you use a real, traditional white rice
and it can either be long grain or short grain
just as long as it is a white rice
Then we're going to take a spoon and
we're going to toast the rice until it's golden brown
Toasting your rice adds additional flavor
so while you can skip this step
and the recipe will still work
I highly recommend toasting because you want that flavor
You can see that we're getting that nice golden brown look
to the grains of rice and that is exactly what we're looking for
Then we're going to take our tomato puree
pour it in with our rice
and you'll also need to add in
2 cups of chicken broth
Then I like to give it a quick stir
and we're going to bring this to a boil
Once it comes to a boil, reduce the heat to low
and pop a lid on it
We're going to let the rice cook, covered,
for 15 to 20 minutes until all of the liquid
has been absorbed by the rice
After 15 to 20 minutes take off the lid
and set that aside
and then I like to give it a little bit of a stir
so that some of that tomato stuff
gets mixed right in with the rice
since it does tend to float to the top
Then pop the lid back on and let it sit
without any heat applied to it for 10 minutes
Then after 10 minutes, you are done
I'm going to scoop this into a bowl
and garnish it with a little freshly chopped cilantro
and some lime wedges
because this is delicious with a little bit
of fresh lime juice squeezed on right before you eat
Thanks for watching!
You can find the full written recipe in the video description
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How to Make Easy Spanish Rice | The Stay At Home Chef

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