My daughter-in-law's family has lived in Santa Barbara for several generations and when they came to visit taught me Spanish rice:
Spanish Rice Recipe:
1.5 Cups 20 minute cooking rice; I use basmati
3 Cups water
1 chicken buillion cube
1/4 Cup canned tomato sauce
touch of cooking oil
- - - - - - - - - - - - - - -
Use heavy cast iron 2 quart pot with lid.
Turn heat on high and barely coat bottom of pan with oil.
When hot, stir in dry rice and continue to stir till brown; I use a wooden spoon to stir.
Smash in buillion cube, add tomato sauce, stir, add water, bring to boil and turn heat down and simmer about 10 minutes with lid on pan slight ajar to let out steam.
Turn off heat.
Lay sliced garlic atop rice or sprig of cilantro, cover pan and let sit at least a half hour. This dries rice which then lifts out as individual grains.
Delish!
- - - - - - -
To reheat leftover rice place in top pan of steamer and steam 10 minutes.
- - - - - - -
