Recipe courtesy of Alex Garcia

Spanish Rice

  • Yield: 4 servings
Save Recipe

Ingredients

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

Directions

  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Coconut Rice

Mexican Rice Casserole

Basic Sticky Rice

Mexican Rice Pudding ("Arroz Con Leche")

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Slow Cooker Red Beans and Rice

Spanish Rice

Spanish Rice

🤤 More Drool-Worthy Recipes