How to make the best Spanish Rice ever

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.

Yep.

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!

 

 

Stay crafty,

xo, Tanya