My friend Norma shared with me the secret of making great Spanish rice, this is her family recipe which I will be sharing with you.
Here are some some things that I have learned about making good rice. The type of rice you buy matters.
- Jasmine rice in my opinion gives the best results
- .Rice needs to be rinsed.
- Do not lift the lid off the pan for at least 20 minutes.
Good heavy bottom pan with lid
Strainer metal or plastic
Medium size bowl
2 cups Jasmine
1 tablespoons of olive oil
1 small tomato chopped
1 small onion chopped
1 tablespoon of tomato paste
2 tablespoons of fresh Cilantro
2 soft chicken bullion cubes
4 cups of water
Measure 2 cups of uncooked rice into the bowl. Fill bowl with water stir, until you see the water turn murky. Strain rice real well.
Heat pan to medium with 2 tablespoons of olive oil. Add cleaned rice and fry till the rice changes color about 5 minutes.
Make sure to stir rice to keep from burning.
Add chopped tomatoes, and onions fry another 5 minutes. Keep stirring to keep from burning.
Add water, bullion cubes, and cilantro. Make sure to smash bullion cube between fingers before adding to rice. Stir well.
When water starts to boil, reduce heat to low add lid cook for 25 minutes. (important not to lift lid to check on rice for at least 20 minutes)
Check to see if grains of rice look hard or if they had expanded. Once expanded rice is done. If not it's not done add about 1/2 cup more of water and wait another 7 minutes