Depends on if it's a side or has meat in it (skillet meal). Spanish rice, Mexican rice, and Tex-Mex or Calif-Mex all differ a little. (Spain - Spanish rice does not exist - lol)
Generally, the rice, onion, and garlic is roasted in oil in a skillet first. For a quick side, you would use instant rice and sautee the garlic & onion. (No, you cannot use long grain white rice if you do not roast it.)
The rice, garlic, & onion are then cooked in chicken or vegetable broth. I add either 2 tbsp tomato paste OR 1/2 can tomato sauce (4 oz), OR 16 oz can drained diced tomatoes, OR 1 med tomato seeded & chopped.
The other ingredients vary too. A small can of chopped green chilies & some cilantro. S&P to taste.
Usually I serve this style Spanish rice with enchiladas & refried beans.
I've never made it!
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