"For years we tried to duplicate the Spanish Rice we had at a local Mexican cantina. Our efforts fell down until we came upon the ingredient we needed."
Spanish Rice
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Prep time 10mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 cup long grain rice
- 1 1/2 cups chicken stock
- 1 packet Sazon con cilantro seasoning
- 1 large Roma tomato seeded and diced
- 1/2 cup minced yellow onion
- 1/2 cup chopped cilantro
- 2 tsp chili powder
- salt and pepper to taste
Method
Step 1
The key to perfect steamed rice is to rinse it before steaming. Place the rice in a colander and immerse it in a bowl of cold water. Swirl the rice around with your hand. You’ll notice the water turns cloudy as the starch is washed off the rice. Drain the water and add fresh water, stirring and draining until the water is clear. It will take about 3-4 washes to drain off most of the starch.
Step 2
The general rule of thumb for steamed rice is a ratio of 1 cup rice to 1 ½ cups water. I use the “knuckle” technique. Put the washed and drained rice in a rice cooker. Fill water up to your next knuckle. In other words, if the rice reaches halfway to your first knuckle, add water to bring the line up to the knuckle. It works out to be about the 1 cup rice to 1 ½ cups water ratio.
Step 3
In our recipe we are using chicken stock in place of water. Put the washed and drained rice in a rice cooker. Pour in enough chicken store up to your next knuckle using our technique above. The 1 1/2 cups chicken stock should be just right. Add the packet of Sazon seasoning to the rice and turn on the rice cooker.
Step 4
Once the rice is finished cooking, stir in the tomato, onion, cilantro, dried chili powder and season to taste with salt and pepper. Serve the rice warm.