Restaurant-style Spanish Rice

40 mins
Serves 1
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Directions

  1. 1Heat 3 tablespoons of oil in a large skillet over medium-high heat.
  2. 2Heat 3 tablespoons of oil in a large skillet over medium-high heat.
  3. 3Heat 3 tablespoons of oil in a large skillet over medium-high heat.
  4. 4Add 2 cups of white rice to the hot oil.
  5. 5Add 2 cups of white rice to the hot oil.
  6. 6Add 2 cups of white rice to the hot oil.
  7. 7Stir the rice constantly until every grain is evenly toasted and turns golden brown.
  8. 8Stir the rice constantly until every grain is evenly toasted and turns golden brown.
  9. 9Stir the rice constantly until every grain is evenly toasted and turns golden brown.
  10. 10Add 4 cups of water to the toasted rice.
  11. 11Add 4 cups of water to the toasted rice.
  12. 12Add 4 cups of water to the toasted rice.
  13. 13Add an 8-ounce can of tomato sauce to the rice mixture.
  14. 14Add an 8-ounce can of tomato sauce to the rice mixture.
  15. 15Add an 8-ounce can of tomato sauce to the rice mixture.
  16. 16Add 2 tablespoons of chicken bouillon powder to the pot.
  17. 17Add 2 tablespoons of chicken bouillon powder to the pot.
  18. 18Add 2 tablespoons of chicken bouillon powder to the pot.
  19. 19Stir all ingredients together and bring the mixture to a boil.
  20. 20Stir all ingredients together and bring the mixture to a boil.
  21. 21Stir all ingredients together and bring the mixture to a boil.
  22. 22Let the rice boil uncovered for 10 minutes to allow some of the water to evaporate off.
  23. 23Let the rice boil uncovered for 10 minutes to allow some of the water to evaporate off.
  24. 24Let the rice boil uncovered for 10 minutes to allow some of the water to evaporate off.
  25. 25After 10 minutes, add another 1.5 cups of water to the rice.
  26. 26After 10 minutes, add another 1.5 cups of water to the rice.
  27. 27After 10 minutes, add another 1.5 cups of water to the rice.
  28. 28Bring the mixture back up to a boil.
  29. 29Bring the mixture back up to a boil.
  30. 30Bring the mixture back up to a boil.
  31. 31Cover the pot with a lid.
  32. 32Cover the pot with a lid.
  33. 33Cover the pot with a lid.
  34. 34Lower the heat and let the rice simmer for 10 more minutes.
  35. 35Lower the heat and let the rice simmer for 10 more minutes.
  36. 36Lower the heat and let the rice simmer for 10 more minutes.
  37. 37Turn off the heat.
  38. 38Turn off the heat.
  39. 39Turn off the heat.
  40. 40Let the rice sit undisturbed, covered, for a full 20 minutes.
  41. 41Let the rice sit undisturbed, covered, for a full 20 minutes.
  42. 42Let the rice sit undisturbed, covered, for a full 20 minutes.
  43. 43Uncover the rice and fluff it with a wooden spoon before serving.
  44. 44Uncover the rice and fluff it with a wooden spoon before serving.
  45. 45Uncover the rice and fluff it with a wooden spoon before serving.
  46. 46Use the Spanish rice as a base for meal preps, such as arroz con pollo.
  47. 47Use the Spanish rice as a base for meal preps, such as arroz con pollo.
  48. 48Use the Spanish rice as a base for meal preps, such as arroz con pollo.

Ingredients

  • 2 cups white rice
  • 2 cups white rice
  • 2 cups white rice
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 3 tablespoons oil
  • 5.5 cups water
  • 5.5 cups water
  • 5.5 cups water
  • 8 ounces tomato sauce
  • 8 ounces tomato sauce
  • 8 ounces tomato sauce
  • 2 tablespoons chicken bouillon powder
  • 2 tablespoons chicken bouillon powder
  • 2 tablespoons chicken bouillon powder

Equipment

large skilletwooden spoonmeasuring cuppot with lid

Tips

  • Let the rice boil uncovered for 10 minutes to allow some water to evaporate.
  • Allow the rice to rest undisturbed for 20 minutes after cooking to ensure fluffiness.
  • Trust the process to achieve perfect, non-sticky rice.