Jerry’s Spanish Rice

Jerry's Spanish Rice

Most people who learned how to make Spanish rice probably learned from their grandmother or their mother. Now while my grandmother has made more batches of rice than I could count she didn’t actually teach me how to make it. My dad ended up being the one to teach me how to make it. I’m not kidding when I say I could have eaten my dad’s rice by the bucketful and still asked for more.

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It was that good. My dad was an amazing cook and I never ever once saw him open a cookbook or look up how to make anything. He was just a natural and I’m thankful I learned how to cook from him.

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Rice is such a tricky bugger and there are a lot of people who struggle with making it. No matter how hard they try it just does not come out well for them. I’m pretty proud that I’ve never had that problem so hopefully this will help you if you struggle with it.

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The two biggest things I can say when making rice are after you add the water and stir it a little to mix everything do not touch it. Don’t look at it. Don’t think about it. Okay well think about it other wise it will burn but you know what I mean. And do not open the top until you are fairly certain that all the water has evaporated. The second thing is once all the water has evaporated and you turn the heat off just let it steam for a little while. Finish off whatever you’re making. Plate your food. Get your drink. Whatever it is you need to do. Then you’re ready to serve.

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Makes 6-8 servings

Ingredients

1 tbsp oil
1 cup rice
2 cups water
4 oz tomato sauce
1 cube vegetable bullion
½ tbsp cumin
1 bay leaf

Instructions

-Heat the oil on medium-high heat and then add your rice. Stir your rice constantly so that it does not burn. Allow your rice to toast up until it’s a nice brown color. Add the bullion and break it up so that it is in little pieces all throughout your rice.

-Once your rice is browned add your water, tomato sauce, cumin, and bay leaf. Mix all together cover and turn the heat down to medium.

-Let the rice come to a boil and as soon as it does turn it to low. Let the rice cook until all the water is completely evaporated. Check this by sticking your spoon in the middle and moving the rice just until you can see the bottom of the pan. If there is no water immediately remove from heat, put the top back on, and allow to steam for about 10 minutes. After it has steamed fluff with a fork and serve!

Notes

-If you are watching your sodium then you can omit the bullion and just add salt yourself.

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