Directions
- 1Heat 3 tablespoons of oil in a large skillet over medium-high heat.
- 2Add 2 cups of white rice to the hot oil.
- 3Stir the rice constantly until every grain is evenly toasted and turns golden brown.
- 4Add 4 cups of water to the toasted rice.
- 5Add an 8-ounce can of tomato sauce to the rice mixture.
- 6Add 2 tablespoons of chicken bouillon powder to the pot.
- 7Stir all ingredients together and bring the mixture to a boil.
- 8Let the rice boil uncovered for 10 minutes to allow some of the water to evaporate off.
- 9After 10 minutes, add another 1.5 cups of water to the rice.
- 10Bring the mixture back up to a boil.
- 11Cover the pot with a lid.
- 12Lower the heat and let the rice simmer for 10 more minutes.
- 13Turn off the heat.
- 14Let the rice sit undisturbed, covered, for a full 20 minutes.
- 15Uncover the rice and fluff it with a wooden spoon before serving.
- 16Use the Spanish rice as a base for meal preps, such as arroz con pollo.
Ingredients
- 2 cups white rice
- 3 tablespoons oil
- 5.5 cups water
- 8 ounces tomato sauce
- 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.
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