Spanish rice is family favorite around here, so I make it often. When cooking rice, I prefer a sheet of tinfoil to cover the pot rather than a lid. I'm not sure why but, it's just the way I've always done it. It's the way my mother did it, and I'm pretty sure it's the way my grandmother did it. I could be that we never had matching lids, but it worked in a pinch and for some reason I think it works better than a lid. It allows for just the perfect amount of steam to escape and it is easy to check in and see if you need to add more cooking liquid.
Here's what you need to make the perfect pot of Spanish rice:
3 cups of long grain rice
3 tablespoons of canola oil
1 small can of tomato sauce
8 oz can of chicken stock or broth
Season salt to taste
Garlic powder to taste
1 medium yellow onion quartered
In a deep pan, add your canola oil and brown the rice.
Once the rice is browned, add the can of tomato sauce.
Next add the can of broth and then fill the can half full of water and add that as well.
Add seasonings and stir.
Set quartered onions right into the pan.
Bring to a simmer and cover with tin foil allowing for just a little steam to escape while it cooks.
Check on rice frequently, adding more liquid if necessary.
Cook until tender and all water is absorbed.
Moms, what are your favorite uses for tin foil in the kitchen?