Best Ever Easy Spanish Rice |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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My wife says this is the best Spanish Rice ever, thus the name. This is a simple compliment to any Mexican-style meal, or any meal for that matter. The secret? Jasmine rice instead of the typical long-grain rice. Ingredients:
1 cup jasmine rice (uncooked) |
2 cups water |
1 tablespoon olive oil |
2 cups water |
1 knorr caldo de tomate bouillon cube (or similar tomato bouillon with chicken flavor cube) |
Directions:
1. In a microwave-safe dish (I use a 2-cup Pyrex measuring cup), add 2 cups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for 2 minutes to heat water. Use a wooden spoon to carefully crush and mix the cube of bouillon in the water. It does not have to be perfectly mixed in, but you do want to get it dissolved.
2. In a 4-quart or larger saucepan on medium-high heat, add 1 tablespoon olive oil.
3. Add uncooked jasmine rice and to the pan, and stir constantly until rice is browned slightly. This should take about 1 minute.
4. Add the water carefully, and bring to a boil.
5. Cover saucepan, reduce heat to low, and cook for 20 minutes.
6. At the end of cooking, fluff rice with a wooden spoon. If the rice looks too damp, leave uncovered and allow to cook for a few more minutes while stirring to prevent burning.
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