Light and fluffy in every forkful, this restaurant-style Spanish rice recipe is quick and easy to make at home, turning out perfectly cooked grains that don't clump every single time.
Course Side Dish
Keyword spanish rice
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
2tomatoes, stemmed and quartered
1/2yellow onion, peeled and quartered
2cloves garlic, peeled
1cupuncooked long grain white rice
1 1/2cupschicken broth
Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.