Category Archives: Side Dishes

Easy Homemade Spanish Rice

Rice was always an ingredient that I struggled to get right. It either was way too mushy or crunchy. I grew up having the 10 minute rice in a bag and never really attempted to make anything on my own. It wasn’t until I became an adult and got a rice cooker for a wedding present that I started making it on my own. And by making it on my own I mean using the rice cooker, lol! For years I wanted to make a great Spanish rice, like the type you get in the restaurants but could never find anything that really worked. The packaged “Spanish Rice” in the stores that only required you to microwave it was just so nasty to me! Finally one day I stumbled across a recipe online that was very simple straight forward and seemed easy enough. It has been so long I have no idea where I found it but over the years have tweaked it to my liking. Hope you enjoy!

– 1 cup of uncooked long grain rice
– 1/4 onion finely chopped

I usually use 1 whole onion for my entire meal – chopped up and divided, if you want more you can add as much as you would like.
– 2 Tbsp cooking oil
This can be anything from olive oil to vegetable oil. I usually eyeball the amount, just need enough to coat the pan
– 2 Tbsp (or more if you want) favorite salsa (I use mild)
This is a new discovery. I use to make this recipe with tomato sauce. It gave the rice a nice color but lacked on flavor. What I usually would do is buy a small can of tomato sauce use half of it and put the other half in a small bag to freeze, that way I had it on hand. Well one night I decided to make this I totally forgot the tomato sauce. I had to scramble what to do. I had some salsa in my fridge and thought “Hey, why not.” I say 2 tbsp but again you can decide on much you would like. I usually do two really big spoonfuls (see picture below). It not only gives it great color but also the chucks of tomato and green pepper give it a little more spice and flavor. Now like I said above I use mild salsa. If you prefer spicy rice then go ahead with what you like but it will give it a different flavor and maybe a little too spicy, I am not sure.
– 1 tsp garlic salt
With the spices, I do not do exact measurements. I take the 1/2 tsp spoon and do 2 big scoops for garlic salt, and 1 each for cumin and oregano. This just gives it a little more flavor and this isn’t baking so you do not have to be exact.
– 1/2 tsp cumin
– 1/2 tsp oregano
– 2 cups water
– Good flat pan with lid
I use the same pan overtime I make this dish so I’ve got it down to a science. It needs to be big enough to accommodate 2 cups of cooked rice.

Directions with pictures:

1. Set out all your ingredients to be ready to cook, this is important because of timing.
2. Turn on stove to heat pan to medium heat.
3. Add oil, rice, then onions. Mix together and cook (stirring frequently) for a few minutes until rice is golden brown without burning it.
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4. Next, add your salsa and stir quickly. It will sizzle and continue cooking.
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5. Add your garlic salt, cumin, and oregano mixing it together.
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6. Add the water slowly until completely mixed. This will also sizzle until completely incorporated together.
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7. Allow the mixture to come to a good boil, turn stove down to low and place the lid on top.
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8. Set timer and cook for 15 minutes. DO NOT lift up the lid no matter how tempted you feel. This is very important. If you want to take the entire pot and shake it (holding the lid) that’s a great way to stir the contents inside without lifting the lid. I tend to do this towards the end when so the bottom doesn’t burn, but if you really have it on low then it shouldn’t.
9. Once the 15 minutes are up, take pot off the burner and set aside for an additional 5 minutes (again not taking the lid off your pot). During cooking and sitting time is a great time to make your other dishes.
10. When ready to serve, take lid off the pot and stir the contents. ENJOY!!!
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Printable Version Below:

Easy Homemade Spanish Rice

  • Servings: 4
  • Difficulty: easy
  • Print

A easy take on a great rice that can be served with a variety of meals

Ingredients

  • 1 cup of uncooked long grain rice
  • 1/4 onion finely chopped
  • 2 Tbsp cooking oil
  • 2 Tbsp (or more if you want) favorite salsa
  • 1 tsp garlic salt
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 2 cups water
  • Good flat pan with lid

Directions

  1. Set out all your ingredients to be ready to cook, this is important because of timing.
  2. Turn on stove to heat pan to medium heat.
  3. Add oil, then rice, then onions. Mix together and cook (stirring frequently) for a few minutes until rice is golden brown without burning it.
  4. Next, add your salsa and stir quickly. It will sizzle and continue cooking.
  5. Add your garlic salt, cumin, and oregano mixing it together.
  6. Add the water slowly until completely mixed. This will also sizzle until completely incorporated together.
  7. Allow the mixture to come to a good boil, turn stove down to low and place the lid on top.
  8. Set timer and cook for 15 minutes. DO NOT lift up the lid no matter how tempted you feel. This is very important. If you want to take the entire pot and shake it (holding the lid) that’s a great way to stir the contents inside without lifting the lid. I tend to do this towards the end when so the bottom doesn’t burn, but if you really have it on low then it shouldn’t.
  9. Once the 15 minutes are up, take pot off the burner and set aside for an additional 5 minutes (again not taking the lid off your pot). During cooking and sitting time is a great time to make your other dishes.
  10. When ready to serve, take lid off the pot and stir the contents. ENJOY!!!