Rice seems like an easy enough thing to make.
For whatever reason, mastering how to cook rice has eluded me.
I love it, it’s gluten free (yay, makes grumpy tummies happy) and easy on the budget.
Enter my desire to make Spanish Rice.
I thought it was the recipe, so I tried every single recipe out there. And I have had zero success in achieving the fluffy, non-sticky rice at our favorite Mexican restaurants.
After much trial and error I came to realize it was not my recipe but the method that was the difference between my sad sticky blah rice and the rice that I wanted to make.
Drum roll…..wait for it, the thing that stood between me and the rice of my dreams was….
You bake it.
You bake it.
I made a big batch last night to go with our grilled chicken and veggies.
The house smelled heavenly, and I felt as though I should have a marg in hand and be sitting in a tiny cantina eating my dinner. I settled for white wine and we sat around our coffee table as we often do, watching our favorite shows together.
Here is how I make the best Spanish Rice ever:
- Preheat your oven to 350*
- In a 13″ x 9″ glass or ceramic baking dish add the following
- 2 1/2 cups of long grain white rice (I like to use Jasmine)
- 4 1/2 cups of chicken broth or beef broth (vegetable broth works great too)
- 1/2 cup of tomato sauce
- 2-3 cloves of chopped garlic
- One chopped onion
- One teaspoon of chili powder
- 1/4 cup of canola oil
Mix together and cover with foil, bake about 1 1/2 hours and enjoy!!
I hope you and your family love our Spanish Rice recipe as much as we do, I’d love to hear how you like it too!