This is my authentic one-pan Spanish rice. I really prefer a nice saute pan over a rice cooker, as the rice absorbs all the different flavors more evenly and comes out a little more fluffy. Have a little dollop of sour cream over the top to give this great side dish a little creamy consistency.
Makes 4 servings
3T Vegetable Oil
1 cup Long Grain Rice
1/2 cup Tomato Sauce
14oz. can Chicken Broth
3T Fresh Cilantro
Mince up your cilantro and garlic.
Heat oil in a large pan over MED heat.
Add rice and onion to your heated pan and gently stir until rice begins to brown.
Add garlic, salt, and cumin, stir the rice until it begins to toast to golden brown. About 3 minutes.
Add tomato sauce, chicken broth, and cilantro and turn the heat up to MED-HI.
Bring broth to a boil then turn the heat to LOW.
Cover your pan with a lid and simmer for about 20 minutes, until all the liquid is absorbed.
Remove pan from heat and keep covered until service.
Fluff with a fork and plate.
If you do not have cumin, use a pinch of chili powder.
You can use water in place of broth, just add 1/2 chicken bullion cube and mix well.
You can make ‘Festival Rice’ by adding a small can of canned tomatoes, a can of corn kernels, and can of whole cooked pinto beans when you add the chicken broth.