Mexican Spanish Rice
Submitted by angelsroses
Homemade Mexican Spanish rice toasted golden in a skillet with tomatoes, garlic, onions, and bell pepper. This easy one-pot side dish simmers to fluffy, savory goodness in just 35 minutes.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minThat unmistakable aroma of rice toasting in a hot skillet, turning golden before your eyes. This is how real Mexican Spanish rice starts, and it makes all the difference. Forget the boxed stuff. Once you hear that sizzle and smell the garlic hitting the pan, you will never go back.
This recipe builds layers of flavor the old-school way: browning the rice first, then simmering it low and slow with canned tomatoes, onion, bell pepper, and garlic until every grain soaks up that rich, savory liquid. The result is fluffy, flavorful rice with a depth that no shortcut can match.
Pro Tips
- Toast the rice thoroughly. Do not rush this step. Golden-brown rice = nutty, complex flavor. Pale rice = bland results.
- Use warm water first, cold water second. The two-stage water addition keeps the grains from getting mushy.
- Swap bell pepper for green chiles if you want a spicier kick. Roasted Hatch chiles work beautifully here.
- Keep the lid on and the heat low. Resist peeking. Steam does the heavy lifting in the final stage.
- Fluff with a fork, never a spoon. A spoon will crush the grains and turn your rice gummy.
Ingredients
Directions
Melt shortening in large skillet.
Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper.
Mix well and add 1½ cups warm water or enough to just cover the rice.
Add salt.
Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy.
Note: You may substitue peeled seeded green chili for the bell pepper.
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