New Mexican Rice (Spanish Rice)
- 1 small can 8 oz. plain tomato sauce
- 1/4 cup minced onion
- 1 tbsp vegetable oil
- 1 cup long grain enriched rice
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. salt
- 2 cups water
Saute onion in vegetable oil until translucent, add rice and toast until browned. Add onion powder, garlic powder, and salt along with tomato sauce. Deglaze with water, bring to boil, cover and reduce to low for twenty minutes. It is very important not to lift the lid! To finish, remove lid and fluff with fork.
Cook recipe as directed, using 3 1/4 cups water. Set lid to seal and cook on manual 25 minutes. Allow to release naturally (this keeps the rice from getting very sticky.)
You could do this in a rice cooker as well simply by using the appropriate rice setting (brown or white.) Let the keep warm function stay on for at least ten minutes before you open the lid, fluff with fork.
Spanish rice isn’t actually Spanish. Odd, isn’t it?
Yet every Mexican restaurant has it. It’s delicious and until a few years ago very difficult to copy. Enter the mother in law yet again! This rice is great alongside any meal, but of course it does oh-so-well alongside tacos, burritos, or enchiladas. All I need is this with some refried beans and I call it breakfast!
What’s your favorite way to have rice?