What is the secret to good Spanish rice?

Question

I am making it for tonight, and every time I make it, it never turns out right. It's always all clumped together in a big sticky ball, and when I try to add anything it just breaks the rice into bits instead of long grains like it's supposed to. I'm a good cook, so I should be able to do this! How do I get it where the rice is fluffy and light (and flavorful)?

Answer 1

I have served this for company on several occasions. People always request the recipe!

Spanish Rice

1 large onion, chopped
3 Tablespoons olive oil
1 large garlic clove, minced
1 1/2 cups raw long grain rice
1 (28 oz.) can crushed tomatoes with liquid
1 1/2 cups boiling chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

In a sauce pot, over medium heat, heat oil and cook onion until wilted and soft. Add garlic and stir briefly, then add rice. Cook and stir the raw rice mixture until rice gets a pale tan color. Add tomatoes with liquid and the boiling broth. Bring to a boil. Cover and simmer until rice absorbs the liquid and is tender (about 20 minutes). (Depending on the rice, you may have to add more broth or water.) When tender, fluff with a fork and serve.

Hope you like it!

Answer 2

All u have to do is put a bit less then double amount of water n dont touch the rice once uve added it to the pan,u can add veg stock or chkn!it tastes yum.COOK ON A HIGH HEAT with the lid on, when all the water has evaporated stir once in 1 direction taking care not to touch the rice to much! Try it n c!every1 loves the way i make rice!fluffy n light if u jus follow what i say.

Answer 3

you need 1 1/2 cups of white rice to soak it in hot water for five minutes, then you strain and rinse in cold water, strain again. be sure to remove excess water. heat 1/4 to 1/3 cup vegetable oil then add the rice. it should sizzle. the rice will absorb the oil. brown for about ten minutes. tip the pan to one side and remove excess oil. In a blender add 1 1/2 cups of tomatoes and 1tbsp. of white chopped onion, 1 roughly chopped clove of garlic. Blend until smooth. Stir the puree into the rice and continue frying on high heat scraping the bottom to avoid sticking until the mixture has been absorbed about 5 min. add 3 1/2 cups of chicken broth. stir the rice well add salt to taste then cover and cook over medium high heat until broth is absorbed and rice is cooked, about 15 minutes. do not stir while cooking it will cause it to stick and become mushy.

Answer 4

Yup.you may bypass the tricky way with the help of including vegetables and what no longer.yet on a on a daily basis foundation as quickly as I get abode from artwork and that i basically wanna get dinner over and carried out with I do right here: In a pot, positioned vegetable oil, while the oil is heat adequate to fry, throw in some chopped onions and a few minced garlic in case you have(basically a pair of million teaspoon). keep warmth on medium making constructive you dorn burn the mixture. Wait a pair of minute, then throw in a million a million/2 to 2 cups of white uncooked (no longer parboiled) rice. i admire Canilla form. additionally, I upload a pair of million tablespoon of table salt as quickly as I make 2 cups. Throw in adequate chilly water to conceal the mound of rice and cook dinner on medium warmth. keep an eye fixed on the rice mixing in many circumstances. Rice expands with water, so if the grains seem or sense tricky and the mound particularly hasn't risen, then upload bits of water a time. once you notice this is grown and it seems comfortable and fluffly, you're carried out. It sounds long although this is basically becasue training are written out. It takes me approximately 25 minutes from reducing the onions to serving it on the table. good success!!

Answer 5

After you saute the onion in the fry pan - add the uncooked rice then lightly toast - when golden add liquid sufficient to cook rice cover and simmer until cooked - season as usual.
Hope this helps!

Answer 6

Are you frying the rice til it is brown(not burned),then add the onions,bell peppers or any veggies you add.Then add the liquid,never sticks if fried first.Hope this helps.

Answer 7

every bodies recipe sounds good and I add saffron on mine