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
- Place rice in sieve and rinse well with cold water. Set aside to drain.
- Heat chicken stock and bouillon cube, stirring until cube is dissolved.
- 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.