- 2 tablespoons vegetable oil
- 1-1/2 cups uncooked long-grain rice
- 1/2 cup finely chopped onion
- 2 cloves minced garlic
- 1 teaspoon salt
- 2 teaspoons ground cumin
- 2 teaspoons oregano
- 1/2 teaspoon black pepper
- 3 cups water or chicken broth
- 1 (8 oz.) can tomato sauce
Heat the oil in a large skillet over medium low heat. Add the rice and saute until golden brown. Add the onion, garlic, and seasonings and continue to saute for a couple more minutes. Add the water/broth and the tomato sauce. Stir and bring to a boil. Cover, reduce heat to low, and simmer for 25-30 minutes, until rice is cooked.
Remove from heat and let stand for 15 minutes, still covered, then fluff rice with a fork. Serve.
For some reason, since moving back to Texas in 2011, I have had major Spanish rice problems. I made it fine for years in California but could not get it to work here. Most of the time, it came out undercooked and on the rare occasions when I didn’t, it was a big pan of soft mush.
But recently, through a lot of trial and error, weighing my ingredients, deleting another ingredient, and paying close attention to the browning process, I finally – FINALLY – have a Spanish rice recipe that works consistently again. I seriously cannot express how happy this makes me. A years-long kitchen fail and I conquered it. Yeah baby.