Help with Spanish Rice

Sautee your rice with a little bit of diced onion with oil until it's golden, not too dark, but not too light either. Then I use fresh, very ripe tomatoes (puree them in the blender with a clove of garlic)add them to the sauteed rice and let the tomatoe cook for just a bit, add about a teaspoon of cumin. Then add your water of chicken stock. Use twice as much as rice (one cup rice, two cups stock). Bring to a boil, lower the heat to a simmer, put a lid on it and don't check it until 20 ,minutes have passed. After 20 minutes, take the lid off and do not stir. Make a well in the center of the rice and put the lid back on and turn off the heat. Do know why, but that works. My mom taught me that and I do it religiously. Use a heavy pan with a good fitting lid so the steam that is cooking the rice does not escape, if your lid loses steam, you might need to add more liquid and extend the cooking time. Good luck.

here is mine:
brown some white rice in oil and 1 garlic clove, handful of diced onions. Use 1 cup rice to 2 cups water or chicken broth.
1 can tomato sauce. Spanish rice seasoning, maybe some cilantro or slice of green bell pepper on top while it's steaming.
Bring it all to a full boil. Then put the lid on it with the lowest heat setting. Don't open the lid until about 20 minutes into the steam. check it then cook it to your desired texture.

Those are all great ideas and recipes. What I was taught by my mother and grandmother was to rinse the rice until the water is no longer foggy. Then drain well. I then fry it in about a tablespoon of oil until it starts to change color. Two parts water to one part rice. 2 teaspoons chicken boullion and 1 can garlic, oregano and basil tomato sauce. Heat to a slight boil. Then simmer and cover for 30 min. sometimes it takes a little longer. Periodically check to make sure it is not drying out. NEVER stir while it is simmering. Good luck and good eatin'

My Mom always taught me the trick is to brown the rice in a heated pan with a little EVOO (extra virgin olive oil). Wait until the rice has turned slightly brown (stir in pan constantly so it doesn't burn). I add the seasonings (I use Goya w/ cilantro, ground cumin, Knorr Tomato seasoning, salt, pepper, and fresh diced tomato and onion) to about three cups of water; stop stirring and cover with a lid. I never measure the amount of water I add because I just keep looking in on it. If the rice hasn't "split open", I add more water. When it's done, I take off the lid and allow the water to evaporate.

Here is how I cook spanish rice and you can always change it up to add different flares such as diced tomatoes or other vegetables.

First, place some onion, garlic, chicken bullion cube, and I also put tomatoe bullion cube...let those sizzle in hot oil for a couple of minutes. Then add your rice.

1 cup of rice - 2 cups of water or broth
1 1/2 cup of rice - 3 cups of water or broth
2 cups of rice - 4 cups of water or broth

Basically how ever much rice you put, you double that in water. I also use a frying pan versus a pot because it cooks better and evenly.

Brown your rice. I add a little bit of salt and paprika then the water. Bring to a boil and then cover...let it simmer for 10-15 min and you are done.

Good luck...P.S. it took me several trys to get this down but I got it now!

If you are using long grain rice and not instant rice the tip is let it boil on high heat, once it boil, lower the heat to a low amd let simmer for about 20 mins. The secert is not to stir the rice when it is cooking, and just keep on eye on it not to dry,once the 20 mins. are up just turn it off and the steam will finish cooking the rice. Good Luck Let me kown how it came.Make it sure you cover the rice when cooking.
J.

I've found that low heat and stirring as little as possible is the key to not getting sticky rice.

The trick to perfect rice is to check on it as little as possible, every time you open the lid vapor runs out. when you hear that the water has pretty much cooked into the rice, leave the lid on and let the heat in the pan cook. don't uncoverit for about 20 minutes. The vapor and heat will give it the perfect texture. Just cut the flame off when the water runs off.

whatever amount of rice i use, i just double it for the water. so if i'm making 2 cups of rice, i use 4 cups water. i also use very low heat and i never stir!

Wow - lots of gourmet cooks out there. I have always used the Mahatma Spanish rice packet you get at the grocery store. I followed the instructions and it has always come out great. My family loves it! In fact, my husband made fajitas for our entire extended family for my son's first birthday party and I was in charge of all the sides. I made six packets of the rice and I got so many comments about how yummy it was! Good luck, but if you're looking for a quick and easy fool-proof recipe, give it a try.