Spanish Rice
This is how we Mexicans from California make our rice. We call it Spanish rice, not Mexican rice! I didnt hear the term mexican rice until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We dont put in peas or carrots like I have seen from other recipes. I was told by my sons...
This is how we Mexicans from California make our rice. We call it Spanish rice, not Mexican rice! I didnt hear the term mexican rice until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We dont put in peas or carrots like I have seen from other recipes. I was told by my sons...
- Carbohydrate 0.196667499836602 g
- Cholesterol 0 mg
- Fat 0.0712712499740055 g
- Fiber 0.0810624989377827 g
- Protein 0.0605012499721034 g
- Saturated Fat 0.0073543749932541 g
- Serving Size 1 1 Serving (119g)
- Sodium 150.542250003969 mg
- Sugar 0.11560500089882 g
- Trans Fat 0.0110794999957141 g
- Calories 1 calories
Step-by-step
- You want to make rice in a heavy bottomed frying pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice, then add the onion making sure all rice/onion is coated with oil. When rice has turned white you add the 1/2 can of tomato sauce, it should be sizzling by this time.
- When the rice and tomato sauce are sizzling, you add the 2 cups of water and all the spices, stirring until well mixed. When rice mixture is bubbling you lower the heat to simmer, covering with glass lid. Cook on low heat for 15 minutes. DO NOT LIFT LID!!!
- When the 15 minutes are completed, turn off heat and let sit for 5 minutes. Remove lid and use spatula to turn rice from bottom to top. Rice is done and ready to eat!
- As you can see the rice should be dry...not sticky(too much water) or gummy(someone lifted the lid) bright red(too much tomato sauce)or almost white(too little tomato sauce)there is also no brown onions or brown rice(browned too long)
My Grandma's Famous Spanish Rice: A California Tradition
Growing up in California, we always called it "Spanish Rice." Mexican rice? Never heard of it until I moved away. This recipe isn't just any old Spanish rice; it's *our* family recipe, passed down from my grandmother to my aunts and to me. It's simple, it's flavorful, and it's a taste of home. Forget the peas and carrots – this is the authentic California way!
My sons, bless their hearts, once tried to convince me to add those things – "Mom, it needs more vegetables!" But my grandma's recipe is perfect as is. The secret, I've learned over the years, isn't in fancy ingredients or complicated techniques. It's in the careful browning of the rice, the gentle simmer, and the unwavering patience of not lifting that lid. That last part, I've learned the hard way! Many times, curiosity got the better of me, resulting in gummy, unevenly cooked rice. Now, I’m a believer in the power of waiting. The fifteen minutes feel like an eternity, but the reward is a perfectly cooked, fluffy, flavorful rice that's the star of countless family meals.
This isn’t just a recipe; it’s a story. It's a story of family gatherings, laughter echoing in the kitchen, and the comforting aroma of Spanish rice filling the air. It’s a story of tradition and the simple joy of sharing a meal made with love. This recipe isn't merely a collection of ingredients; it's a connection to my heritage, a legacy passed down through generations. It reminds me of warm summer evenings, the sounds of family chatter, and the uncomplicated happiness of gathering around a table filled with delicious, home-cooked food. This Spanish rice isn't just a side dish; it's the heart of the meal, a testament to the enduring power of family recipes and the stories they carry within them.
From simple beginnings, with ingredients readily available in any kitchen, this recipe creates something truly special. The subtle warmth of the cumin, the savory punch of the garlic salt, the earthy notes of the oregano – all come together in a beautiful symphony of flavors. The key is using a heavy-bottomed pan – this allows for even cooking and that perfect browning of the rice. And the tomato sauce? Don't be shy with it! It's what gives the rice its signature vibrant color and slightly tangy edge.
Many times, I've seen recipes that call for all sorts of additions – vegetables, different types of rice, even meats! While those variations may be delicious in their own right, they miss the essence of this classic recipe. For me, the beauty of this Spanish rice lies in its simplicity, its pure, unadulterated flavor. It’s a blank canvas, capable of complementing a wide range of dishes, from hearty stews to flavorful tacos. It's the perfect accompaniment to almost any Mexican-inspired meal and a delightful addition to any gathering.
This isn’t just a recipe; it’s a story. It's a story of family gatherings, laughter echoing in the kitchen, and the comforting aroma of Spanish rice filling the air. It’s a story of tradition and the simple joy of sharing a meal made with love. This Spanish rice is more than just a dish; it's a link to my past, a taste of home, and a treasured tradition I'm eager to share with you. Try it, and maybe you'll discover a new family favorite.
So, gather your ingredients, grab your favorite heavy-bottomed pan, and prepare to embark on a culinary journey back in time. With every grain of rice, you'll savor the rich history and the heartwarming memories associated with this beloved family recipe. It's more than just cooking; it's an experience, a tradition passed down through generations, and a taste of home wherever you are. Enjoy!
