Fluffy Spanish Rice (Mexican Rice)
Ingredients:
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1 ½ cups long-grain white rice
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3 tablespoons vegetable oil or lard
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1 small white onion, finely chopped
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2 cloves garlic, minced
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1 ½ cups tomato sauce or blended fresh tomatoes
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2 ½ cups chicken broth (or water + bouillon)
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½ teaspoon salt (adjust to taste)
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½ teaspoon cumin (optional but traditional)
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¼ cup peas or diced carrots (optional, for color and sweetness)
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Fresh cilantro (optional, for garnish)
Instructions:
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Rinse the rice in a strainer under cold water until the water runs mostly clear. This helps remove excess starch so the rice stays fluffy.
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Heat the oil in a large skillet or saucepan over medium heat. Add the rice and stir frequently until it turns golden brown — about 5–7 minutes. Don’t rush this step; it builds flavor and texture.
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Add the chopped onion and cook another 2 minutes, until softened.
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Stir in the garlic, cook 30 seconds, then immediately add the tomato sauce, chicken broth, salt, and cumin. Stir well.
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Bring to a gentle boil, then reduce heat to low. Cover the pot tightly with a lid.
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Simmer without lifting the lid for 18–20 minutes, until the liquid is absorbed and the rice is tender. (Don’t stir while it’s cooking — this can break the grains.)
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Remove from heat, keep covered, and let rest for 5–10 minutes. This allows the steam to finish fluffing the rice.
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Fluff gently with a fork. Stir in peas or carrots now if using (they’ll warm through), and top with chopped cilantro if desired.
Tips for Extra Fluffiness:
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Rinse the rice well before cooking.
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Let it toast to a deep golden color.
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Don’t lift the lid while cooking.
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Rest the rice covered after cooking.
Would you like to add a twist your grandmother might have done? Like:
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Adding saffron or cinnamon?
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Using whole tomatoes instead of sauce?
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Cooking it in a clay pot?
Just say the word and I’ll adjust it to make it feel more like hers.