Arroz: Spanish Rice

Total Time:
30 min
Cook:
30 min

Yield:
Yield: 10 servings

Ingredients
  • 1 tablespoon lard or solid vegetable shortening
  • 1 1/2 cups long grain rice
  • 1/4 large onion, finely chopped
  • 2 or 3 cloves garlic, finely chopped
  • 2 whole tomatoes from a 15-ounce can
  • 1/4 cup liquid from canned tomatoes
  • 40 -ounce can chicken broth (30 ounces used total)
Directions

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network?s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.


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4.3 40
.I like to use a can of stewed tomatoes or the one with chili in them, the whole can. I also add about a quarter teaspoon of cumin. The secret is not to remove the lid or stir it once it starts boiling or you get sticky rice. item not reviewed by moderator and published
pretty good.I used one half chopped onion and one chopped garlic clove. Then I used Hunts fire roasted diced tomatoes . the 14.5oz can for my tomatoes. I just dumped the whole can in and then added about 40 oz of chicken broth. I use College Inn chicken broth. It took about 20 minutes on top of stove in a non stick skillet. I didn't have a top that would fit to cover it so I just cooked it uncovered. It turned out fine. item not reviewed by moderator and published
Despite the onion and garlic, the rice was flavorless. I added some salt, paprika and a bit of saffron and it improved slightly, but really to have the fullness of flavor that one expects in this type of rice, the spices need to cook in. Next time I'd fry up some bacon and use the bacon fat for frying the rice and add those additional spices at the beginning. item not reviewed by moderator and published
This came out well. I always struggle a bit with spanish rice and want a recipe that is absolutely not sticky. This one works and pleased me. I added in all of the juice from the two canned tomatoes and used a homemade beef broth (but light. I was concerned there was no spices but it was fine and really did not even need salt. item not reviewed by moderator and published
Great Recipe. So simple and so authentic tasting. Delicious! item not reviewed by moderator and published
I'm a pretty seasoned cook, but I *always* mess up Spanish rice. I finally decided to stop winging-it last night, and I used this recipe. It turned out perfect! My husband is Mexican, and he gave it two thumbs up. : I used long-grain brown rice, so it took over an hour to cook, but it was well-worth the wait. I didn't have canned whole tomatoes on hand, so I used half a can of crushed, and it seems to have been an ideal substitution. I also didn't have any lard, so I used the next best thing- bacon grease! I will definitely be using this recipe again! item not reviewed by moderator and published
This is a nicely foolproof recipe for Spanish rice ... very good! We love the taste of cumin in mexican food, so we added some & used diced tomatoes instead. Really good - tasty and a little spicy without going overboard! Our favorite Spanish rice recipe of all time. Thanks! item not reviewed by moderator and published
I added some tumeric when making this recipe and found that it was a bit heavy on the chicken stock as there was still a good bit of liquid in the pot after 1/2 hour. Would be great if cutting back to the typical 2-1 ratio on liquid to rice vs. 40 oz. liquid to 12 oz. rice. Also, I really enjoyed this with fire roasted tomatos but Rotel would be great too. item not reviewed by moderator and published
Wow, I have messed up Spanish Rice more than once. Thankfully, this recipe has sturdy steps that have me right on track. I followed the recipe to the letter. It just needs a few minor additions for my style: salt - add after onion & the other veggies. It was really missing. tomato sauce from the canned tomatoes - needs more like one cup, not 1/4 cup...adjust chicken broth accordingly. seasoning - Italian seasoning or dried oregano...add with veggies. bell pepper - add chopped peppers at the same time as the onion. item not reviewed by moderator and published
It is hard to find authentic spanish rice recipes, this one was perfect! I substituted the chicken broth with vegetable broth, used vegetable shortening and an 8 oz can of tomato sauce instead of wasting a large can of tomatos. It is still authentic and tasty with the addition of corn before simmering. item not reviewed by moderator and published
Easy and tasty. However, my turned out a mush! For color and additional flavor, I added at the end cooked corn and grilled hatch pepper (diced). item not reviewed by moderator and published
It's pretty fast and the kids like it. item not reviewed by moderator and published
This is a quick and easy rice dish. I did make a few changes: substituted half of a 15 oz. can of chopped tomatoes, with juice, for the fresh tomatoes and used olive oil instead of the vegetable shortening. My rice was done in 20 minutes and required no additional broth being added (3 cups total). item not reviewed by moderator and published
My kids (3 & 11) helped make the rice. I read the reviews before hand and added peas for color and Tobasco Sauce for a little extra kick. I also used Tomato Soup in place of tomoato juice. It turned out GREAT!! Easy, quick and the kids are so proud of themselves. Me too, since they ate a heatly, delicious dish - which is not easy to get them to do! We added the rice to our Steak Burritos for a little change to the menu. YUMMY! item not reviewed by moderator and published
This is the perfect recipe for rice. It is very simple to make, yet tastes very authentic. I spiced mine up by throwing a fresh jalapeno in. I cut off the stem and then poke holes in it with a fork. You could probably also dice some red and green bell peppers and throw them in as well. Thanks Food Network. item not reviewed by moderator and published
This was easy and perfect for a weeknight. I will make it again, but it wasn't very colorful-so won't make for dinner guests. I added some black beans too. item not reviewed by moderator and published
WOW! What a fresh taste. At the table I added a little chipotle for an additional little kick. I could could also see draining some black beans and adding it for a veg meal. item not reviewed by moderator and published
my family thought this was a good rice side dish. item not reviewed by moderator and published
This recipe is the one past on from generation from generation. It is always a success! item not reviewed by moderator and published
I thought this was very quick and simple to make. Very tasty, would definately make it again. I used butter instead of lard. item not reviewed by moderator and published
Very easy to follow. First rice dish I made that came out good. I will experiment with other dishes to look for the one that goes BAMM!! in my mouth. Over all, I would make this one again for any body. item not reviewed by moderator and published
I made this for a dinner party and it turned out pretty bland. I had to mix in some salsa and throw some cheese on top for it to really have any flavor. item not reviewed by moderator and published
I'm a transplanted S. Californian. This recipe tastes just like what you would get in Mexico (I went at least once a mo. for 15 years). 10000 x better than what you get here... item not reviewed by moderator and published
I DONT KNOW WHAT THESE PEOPLE ARE TALKING ABOUT WHEN IT COMES TO COLOR.I AM FROM MEXICO AND THAT IS THE COLOR OF AUTHENTIC SPANISH RICE. THIS RECIPE IS GOOD, BE CAREFUL NOT TO BURN THE RICE, THIS REQUIRES FULL ATTENTION. item not reviewed by moderator and published
This was quick and easy and a crowd pleaser. It seemed to have a little too much liguid however so by time it was absorbed the rice was overdone just a bit. No one seemed to notice or complain. item not reviewed by moderator and published
It was easy to make and good eats! item not reviewed by moderator and published
pretty good needs a little more flavor item not reviewed by moderator and published
I woud agree with most of the other positive comments. This is a simple and tasty Spanish rice that although it may lack a bright red finish it does not lack taste or moisture. I couldn't locate my lard that I use for flaky pie crusts so instead I went with the Crisco shortening. It's a only a tablespoon so I don't have a problem with the amount broadcast over 8 servings. This recipe is a repeat. item not reviewed by moderator and published
Wow, I forgot how good homemade spanish rice is. This is a wonderful recipe with great flavor and the rice turns out very moist and fluffy. item not reviewed by moderator and published
This is kind of bland and is still not near as good as some spanish rice found in a good restaurant. I can't figure out what is missing, but something is..... item not reviewed by moderator and published
Tried this recipe on my family and they loved it!! It is easy to follow and makes a great side dish. item not reviewed by moderator and published
This is so easy to make. I will never go back to the boxed spanish rice ever again! Love it! item not reviewed by moderator and published
This is the rice recipe I've been searching for! It needed a little salt, I found, and I played with the liquid amounts. I didn't need near as much as it said, but I was using fast cook rice. Still came out great. item not reviewed by moderator and published
best spanish rice recipe i've ever made, better than every restaraunt i've been to in Mexico! item not reviewed by moderator and published
The rice was pretty good, however, I had to cook it more than the recommended time. But once, it was done it was tasty. item not reviewed by moderator and published
This recipe is easy and very tastey. It has the authentic flavor that I have been looking for. The color is very pale and for those of you who want the correct color you might consider adding some food coloring. item not reviewed by moderator and published
Thought it was very good, much better than the box/bag spanish rice you get at the store. Relatively easy to make. item not reviewed by moderator and published
This is a very easy and tasty rice dish! Goes great with any Mexican fare! item not reviewed by moderator and published
Very easy and very tasty! item not reviewed by moderator and published
i found this receipe easy to follow and it came out wonderful. item not reviewed by moderator and published