Spanish Rice

Spanish Rice

Yield: 8 servings

This is just how authentic Spanish Rice should taste! The recipe is from my friend, Chef Duane Thompson.

The “secret” ingredient is the tomato-flavored chicken bouillon. It gives the correct color and consistency to the rice. Rinsing the rice before cooking removes the sticky starch covering and keeps the rice fluffy, not gummy.

 

2 cups white rice

3 cups chicken stock

1 tomato-flavored bouillon cube (or you can use the granulated variety)

2 tablespoons vegetable oil

1 cup chopped onion

2 – 3 teaspoons minced garlic

1 teaspoon cumin

2 teaspoons chili powder

1 tablespoon salt

½ teaspoon pepper

 

1. Place rice in sieve and rinse well with cold water. Set aside to drain.
2. Heat chicken stock and bouillon cube, stirring until cube is dissolved.
3. In a large skillet with lid, heat vegetable oil; sauté onion and garlic until tender. Add rice to pan and sauté until translucent. Stir in cumin, chili powder, salt, pepper, and prepared chicken stock. Bring to a boil. Cover and simmer gently 20 minutes or until rice is tender. Uncover rice and fluff with a fork.