Gluten Free/ Mexican and Latin Recipes/ Rice & Grains

Spanish Rice

Spanish Rice? Mexican Rice?  Rice? I don’t have any idea what the proper PC term is for the rice my Italian grandmother, married to my Mexican grandfather, made once or twice weekly.  Since I partially owe my cooking abilities to her, this dish will be hitherto called Spanish rice because that’s what she called it and it’s her dish! I’m certain this was taught to her by one of her sister-in-laws early in their marriage or even perhaps my great-grandmother.  These are questions I wish I could have asked when I had the chance. Now that we got that out of the way, let me tell you why I love this dish.  I’ve mentioned I love sauce.  If I haven’t, I love sauce. Well, after this dish finishes cooking and you open that lid for the first time, the tomato sauce has formed this tender crust at the top of the rice.  Once you stir the rice gently, it mixes in, but not without creating a few of these little pockets of rice filled with this full flavored sauce.  I seek those pockets out.  I will tenderly and painstakingly sift the rice to locate these little pillows of deliciousness.  There aren’t a lot of them, but when I find one…heaven!

This is a very simple and basic recipe.  There are countless versions of rice of this style, but this is my favorite because it is my grandmother’s.  We all tend to be a bit biased where our grandmother’s cooking is concerned, don’t we?

When I make this, I make enough to eat it for days and use in many leftover dishes…those will be posted shortly.
Spanish Rice ~ The Complete Savorist

Spanish Rice

Author: Michelle
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Ingredients

  • 2 cups white rice; uncooked
  • 1-15 oz can tomato sauce
  • 1 can filled with water plus 2 tbsp more
  • 1 tbsp granulated garlic plus additional teaspoon
  • 1 tbsp oregano
  • 1/2 tbsp chili powder
  • 3/4 tbsp chicken bouillon
  • Bay Leaf
  • Black pepper
  • Extra virgin olive oil

Instructions

  1. In a pot, heat the olive oil on medium high, add the teaspoon of garlic and quickly stir--Do not let it burn.
  2. Add the rice, stirring to brown the rice.
  3. Remove from the heat momentarily and add the tomato sauce and water, mix thoroughly-removing from the heat is to minimize the splatter from adding the liquid to the hot rice.
  4. Add seasonings and bay leaf.  Taste…add more of spices as needed for flavor.
  5. Bring rice to boil over medium heat while covered, allow to cook for about 10 minutes, reduce the heat to low and cook additional 20 minutes covered.
  6. Stir and serve.
Steps to making Spanish Rice ~ The Complete Savorist
Spanish Rice ~ The Complete Savorist

 Spanish Rice ~ The Complete Savorist

Thank you for sharing!

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21 Comments

  • Reply
    Spanish Rice Skillet
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    Mexican Quinoa Dinner
    April 20, 2015 at 10:59 pm

    […] since I was little I have loved my Grandma’s Spanish Rice. I can eat it cold straight out of the fridge. Well, I have a large supply of quinoa and keep […]

  • Reply
    Levan @ MyWifeMakes.com
    July 22, 2015 at 3:11 am

    5 stars
    I LOVE SPANISH RICE! Thanks for this wonderful recipe Michelle. Gotta try it!

  • Reply
    allie @ Through Her Looking Glass
    July 22, 2015 at 4:04 am

    5 stars
    How delicious Michelle! I’ve not made Spanish Rice before and this looks like the perfect recipe to try it out! My kids will love this!

    • Reply
      Michelle
      July 22, 2015 at 11:48 am

      It’s really my favorite thing to just sit and eat.

  • Reply
    Rebecca @ Strength and Sunshine
    July 22, 2015 at 5:14 am

    What ever you call it, it’s delicious!!!

    • Reply
      Michelle
      July 22, 2015 at 11:48 am

      Completely agree Rebecca, completely agree.

  • Reply
    Kim (Feed Me, Seymour)
    July 22, 2015 at 5:56 am

    My mom used to make Spanish rice all the time as a kid, but she’d add a bunch of salsa to hers. I have to say, I like your version better!

    • Reply
      Michelle
      July 22, 2015 at 11:49 am

      I am not above the salsa trick.

  • Reply
    Kathy Hester
    July 22, 2015 at 6:49 am

    Spanish rice is the best! Sometimes I do a variation with salsa verde and chopped cilantro – my family loves both!

    • Reply
      Michelle
      July 22, 2015 at 11:50 am

      Oh I might have to make my own version of that, it sounds great.

  • Reply
    Manila Spoon
    July 22, 2015 at 7:07 am

    5 stars
    I am such a huge fan of rice that it’s embarrassing to admit I have never made Spanish rice! Seeing your delicious dish, now I have no longer any excuse! Pinned, too!

    • Reply
      Michelle
      July 22, 2015 at 11:50 am

      Yes, make mine or a version of your own. Let me know when you do.

  • Reply
    Marye
    July 22, 2015 at 7:17 am

    This looks fantastic, I love Spanish Rice!

  • Reply
    Florian @ContentednessCooking
    July 22, 2015 at 12:03 pm

    Great recipe, love the flavors! Thanks for sharing!

    • Reply
      Michelle
      July 22, 2015 at 1:58 pm

      Thanks for stopping by Florian.

  • Reply
    Al Pastor Rice
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    […] seemed like perfect way to use it up. I love my grandma’s Spanish Rice and I love Cilantro Lime Rice, but this rice was altogether different. Spicy, sweet, and the […]

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