Recipe courtesy of Alex Garcia

Spanish Rice

  • Yield: 4 servings
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1 (2-inch) piece tocino (fat back), cut into 4 equal pieces

1 Spanish onion, diced

4 cups rice

8 cups water

2 tablespoons bijol (tumeric)

2 bay leaves


  1. In a deep pot, render the tocino over medium heat. When oil lightly coats the bottom of the pan, saute the onions until translucent. Add the rice, tossing until heated. Add the water and bring to a boil. Add in the bay leaves and bijol.
  2. Cook until most of the water is absorbed at medium heat. Then cover and cook at very low heat until done, approximately 20 minutes.
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