how do you make spaninsh rice?

Question

I usually make it by frying the rice then putting half tomato sauce and half water, then adding salt and onions and letting it simmer till done. is there another method to make it come out really good without adding all that other stuff to it?

Answer 1

Goya makes it in the box thats how i make mine

Answer 2

2 tablespoons olive oil (can use up to 1/4 cup)
1 onion, chopped fine
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock (or vegetable stock if vegetarian)
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt

*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.

In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened.

In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serves 4 to 6.

Answer 3

I just prepare the rice as directed, then add about 1 lb of cooked ground beef, sauteed onion and pepper, and some salt, pepper and hot sauce. I use what ever tomato I have on hand - Spaghetti sauce, salsa, diced tomato in juice - they all work for me.

Once the rice is cooked, I just dump everything into a bowl and stir everything together. No simmering. Just dump and go.

Answer 4

does spanish rice reeeallly have to have the tomato sauce? i make it this way:
bout 2 cups rice, cover w water. add can of gandules (i think chickpeas?), one or two packets of goya achiote seasoning and a bit of tomato chicken buillon. if i feel a bit daring, i add some oregano and cilantro. cover and boil til waters reduces, turn heat WAY down and simmer for a while til rice is fluffy.
dont know if it's spanish-spanish rice but plenty of people in ecuador make it that way and i like it better, not a great tomato-ey taste, which i hate

Answer 5

Spanish Rice with Shrimp:

1 tablespoon olive oil
1 cup chopped onion
2 garlic cloves, minced
5 cups chopped plum tomato (about 7 tomatoes)
1 cup chopped green bell pepper
1/2 cup chopped celery
2 cups water
1 cup uncooked medium-grain rice
1/2 teaspoon salt
1 pound medium shrimp, peeled and deveined

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add tomato, pepper, and celery; sauté 6 minutes.

Stir in water, rice, and salt, and bring to a boil. Cover, reduce heat, and simmer for 15 minutes.

Add shrimp; cook 4 minutes or until shrimp are done.

Yield: 4 servings (serving size: 1 3/4 cups)

Answer 6

You could just by the packaged spanish rice, but homemade usually tastes best..and yes that means adding all that other stuff.

Answer 7

go to the grocery store -- in rice aisle. Lipton/Knoll has a spanish rice mix that all you do is add water and a tbsp of butter. tastes almost as good as homemade stuff

Answer 8

You have to add stuff to your rice. If you don't you will just have plain rice. The only way out to to buy it premixed.

Answer 9

you have to add commino spice and garlic powder.