How to Make Homemade Spanish Rice :
How To Make Spanish Rice. This is the healthiest Spanish rice you will find. Why? Because it’s made with all fresh ingredients. Continue below.
This Mexican rice recipe is absolutely delicious because it is made with fresh vegetables, meaning Roma tomatoes, onions, and garlic. Nothing beats fresh. It’s so much healthier for you too.
I don’t use any canned ingredients at all. If you grow your own tomatoes that would be even better. You know how sweet and delicious those are. Adding them to spanish rice just makes the dish that much better.
Then we are going to take those tomatoes and roast them in the oven for even better flavor. Roasting the tomatoes sweetens and concentrates the flavor even more. It’s easy to do and it doesn’t take much time. In fact, I would encourage you to make extra and use it for other dishes like pasta or soup or whatever you need tomatoes in.
The roasted tomatoes will keep about 5 days in the refrigerator and 6 months in the freezer. Then you blend the cooled tomatoes in a blender to make a nice tomato sauce. It’s important to brown the rice a fair amount. This toasting of the rice brings a ton a flavor to your rice recipe. Don’t even think about skipping this step. It makes all the difference in the world.
You want to saute the onions first for 5 minutes. Did you notice how small I diced the onions? Why did I do that? Well, the main reason is to distribute that onion throughout all the rice, which to me means even more flavor as opposed to just a few big chunks of the rice. You will hardly even notice it’s there (for those who don’t like big chunks of onion) but you will notice the good flavor! Then you add the garlic and saute that too.
Don’t try and saute the onion and garlic in the rice. The rice needs to be browned up on its own so that it toasts up nice. Just add the onion and garlic back to the pan after browning the rice. The other thing you will notice about this recipe. it’s moist. It’s not dry like you sometimes get in restaurants. Check it out and see what you think. I’m betting you love it.
2 cups long grain white rice
2 cups of fresh Roma tomatoes, roasted and then blended in a blender
1 cup finely diced yellow onion
3 cloves of fresh garlic, minced
a little less than 1/4 cup vegetable oil ( to saute onion)
1/4 cup vegetable oil to brown rice
2 3/4 cups of chicken broth
2 tsp. salt
1/2 tsp. chili powder
Roast the tomatoes at 450 degrees F. for 25 minutes. Slice them and then coat them with olive oil and salt before placing on a cookie sheet for roasting.