I am using a phone camera and let me tell ya, Spanish rice is really hard to photograph with it. The colors just won’t come true.
My Spanish Rice Recipe With A Secret Ingredient
2 tablespoons cooking oil
2 cups uncooked white rice (you can use brown rice but add more broth and cook longer-till tender)
4 cups chicken broth
1/2 medium onion, chopped
1 teaspoon cumin
1 can tomato sauce
Heat oil over medium heat in skillet. I use cast iron.
add rice and stir until rice is golden brown all over around 8 to 10 minutes ( this cooks the starch off so the rice won’t be sticky)
when rice is golden brown add onion and stir till tender
I know its hard to tell but it is all golden brown.
I put the lid on the skillet and just leave a small part of one side open to add the liquids because it will splatter if totally uncovered.Now add the broth and tomato sauce.Once the sizzle stops you can remove the lid and add the cumin. If you are using low sodium broth you may need to add a teaspoon or so of salt.Stir everything together and put the lid on tightly. Reduce heat to low and allow the rice to cook and absorb the liquids. This takes about 20 minutes, longer if brown rice is used. when the liquid has been absorbed taste test for tenderness of the rice. If it is not tender yet add a half cup of water stir and let it absorb covered. Once the rice is tender remove from heat and serve.The cumin is my secret ingredient and makes the rice much more flavorful than what you usually get in restaurants and way way better than the stuff that comes in boxes. Some folks like to add diced carrots to their rice and if you wish to do so throw them in when you add the cumin. They will cook by the time the rice is done.
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