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