Mother-in-Love's Spanish Rice
This is the BEST spanish rice I have EVER had and I'm not just saying that because my mother in law taught me how to make it when Ronnie and I got engaged. It's light, fluffy, FULL of flavor, super easy, and I promise you'll eat way to much of it!
There is some debate among Ronnie's parents if Ronnie's dad, Ron, taught Lourdes, Ronnie's mom, how to make this rice or if Lourdes knew from growing up and learning from her mom. Regardless, I am so thankful that she taught me and Ronnie is typically pretty excited whenever I make it. It reminds him of home and mom's cooking.
Let's get started...you'll need:
- Olive oil
- White rice
- Garlic Salt
- Chicken Bouillon
- Small can of tomato sauce
To start you'll want to coat your pan with oil and heat it to about medium heat. Pour in your rice until you can't see the bottom of the pan. (The amount of rice you need depends on how many people you're serving. I add about one to one and a half cups when I make rice for Ronnie and I so that we have enough for lunch the next day at work.)
Add a few shakes of garlic salt and consistently move the rice around the pan so that it can brown. If you walk away during this step your rice will BURN! Trust me...I've learned this from experience and no one likes burnt rice.
Once the rice is browned and toasty, add in the bouillon. Stir it around quickly so that it doesn't burn.
Immediately pour in your small can of tomato sauce and add enough water to fill your pan and have the rice submerged. Allow the water to come to a boil, turn down to low, DON'T STIR, and cover with a lid. Your rice will be done when all the liquid is gone and ready to serve!
I usually make this rice when we have fajitas and guests coming over. It makes a lot and is great reheated with leftovers the next day.