Spanish Rice Recipe

by Katie Sweeney 1

When it comes to making Latin cuisine at home, I normally cook Americanized dishes like nachos. However, at a restaurant, I eat more traditional dishes that involve a side of rice and beans. While the beans vary, sometimes they're refried pintos other times they're saucy black, the rice is almost always Spanish rice. It's orange and has a distinct tomatoey taste.

My friend Emily has been making her grandmother's Spanish rice for years and with Cinco de Mayo on the horizon, I begged her to finally share the recipe. The secret is the tomato sauce. It gives the rice a delicious al dente texture and rich comforting flavor. To get the easy technique to this humble side you'll enjoy over and over again, keep reading.

From Emily Veith

Spanish Rice

Ingredients

1 tablespoon olive oil
1 medium white onion, chopped
3 cloves garlic, minced
1 cup rice
1/2 cup tomato sauce
2 1/2 cups chicken or vegetable broth
Salt and freshly ground black pepper
Cilantro sprigs, optional for garnish

Directions

1. Heat the oil in a medium saucepan (that has a good-fitting lid), over medium-low heat.
2. Add the onion and garlic and sauté for 5 minutes. Add the rice and sauté until it's white and silky about 3 minutes.
3. Add the broth, tomato sauce, and season generously with salt. Bring the mixture to a boil. Cook, boiling until the liquid has reduced by half.
4. Turn the heat down to low, cover, and steam until all the liquid is gone about 15 minutes. Serve garnished with cilantro sprigs, if desired.

Serves 4.

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