Imported from the web

Spanish Rice

Name: Spanish Rice
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 tbsp oil; 2 cups rice; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp oregano (About 1 teaspoon); 1 tsp ground cumin (About 1 teaspoon); 1 tbsp chicken bouillon (The transcript says “about a tablespoon”; the OCR also captures “a tablespoon and a half,” so the precise amount is unclear.); 5 cups water (Add slowly); 16 oz tomato sauce (Two 8-ounce cans; pour in slowly); 1 jalapeño (Remove stem and halve lengthwise; optional)

Recipe by Amber Burrow Facebook

Imported by Danny Zeff on SeeMeCook

Toasted rice simmers with tomato sauce, warm spices, chicken bouillon, and optional jalapeño. The method emphasizes keeping the lid closed during cooking so the rice finishes fluffy rather than mushy.

8 servings45 minMexican

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Ingredients

3 tbsp oil
2 cups rice
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano (About 1 teaspoon)
1 tsp ground cumin (About 1 teaspoon)
1 tbsp chicken bouillon (The transcript says “about a tablespoon”; the OCR also captures “a tablespoon and a half,” so the precise amount is unclear.)
5 cups water (Add slowly)
16 oz tomato sauce (Two 8-ounce cans; pour in slowly)
1 jalapeño (Remove stem and halve lengthwise; optional)

Steps

1
Heat a frying pan over medium to medium-high heat. Add the oil and let it heat.
2
Add the rice and stir to coat every grain in the oil.
3
Toast the rice over medium to medium-high heat for 7–8 minutes, stirring continuously and watching closely so it does not burn. Aim for evenly toasted grains with a golden-brown color.
4
While the rice toasts, measure out the garlic powder, onion powder, oregano, ground cumin, and chicken bouillon, and set the seasonings aside.
5
Slowly pour in the water; expect it to bubble vigorously. Give the rice a quick mix.
6
Add the measured seasonings and stir them through the liquid.
7
Pour in the tomato sauce slowly and give the mixture a quick stir.
8
Raise the heat to medium and bring the mixture to a simmer.
9
While it comes to a simmer, remove the stem from the jalapeño and cut it in half lengthwise. This addition is optional and is described as flavor rather than heat.
10
Once the pot is simmering, place the halved jalapeño on top.
11
Cover the pan and simmer over medium heat for 10 minutes. Do not lift the lid or stir during this time.
12
After 10 minutes, turn the heat to low. Keep the lid closed and cook for another 15 minutes.
13
Remove the pan from the heat and leave it covered for 5 minutes so the rice can plump up.
14
Uncover the rice. Remove the jalapeño if desired, then fluff the rice before serving.

Notes

The creator says the recipe is doubled for a large family and leftovers, and that one cup of rice would normally suffice for their family. The bouillon amount is inconsistent in the supplied OCR/transcript: audio says about 1 tablespoon, while OCR appears to capture 1½ tablespoons. The recipe omits that discrepancy by using the clearer spoken quantity. No salt is explicitly mentioned.