I’m pretty sure I’ve mentioned a time or two that I have a serious weakness for Latin foods and flavors. Before I really learned to cook (and this is my dirty little secret) I used Rice-a-roni. Seriously, I only knew how to make Mexican rice from a box. Just so you don’t have to suffer a similar predicament, I’ve decided to share my perfected Spanish rice recipe that I’ve been assured is muy bueno!
Start by dicing 1-2 Anaheim peppers. Anaheim peppers have a great flavor with a small amount of spice. For more spice you can use jalapeno peppers and for less heat omit the seeds or use a green bell pepper.
Chop the green onions.
Add 2 T olive oil to a frying pan over medium-high heat and toss in the pepper and onions.
Cut corn off the cob and add to the pepper/onion mixture. Frozen or canned corn can also be substituted for fresh corn.
Add raw rice and saute until it turns a golden brown. I prefer to use a long grain rice such as jasmine or basmati however the rice type is simply personal preference.
Pour in the water.
Add the seasoning. These Goya seasoning can be found at most carnicerias or with the Latin foods at the grocery store. If you can’t find these spices you can substitute with salt and pepper to taste.
Add the tomato sauce and give it a good stir. If you want to add some more spice you can also use Mexican tomato sauce (El Pato).
Now cover it up, reduce heat to low, and set the timer for 20 minutes.
Do not under any circumstance remove the lid during the cooking time or the precious steam will escape and the rice will be dry and crunchy. If after 20 minutes the rice is still a tad watery you can kick up the heat and saute a bit longer. Fluff and toss with some fresh chopped cilantro and serve.
Buen provecho! Adios Rice a Roni!
Perfect Spanish Rice
- 2 tablespoons olive oil
- 5-6 green onions
- 1-2 anaheim chili pepper
- 2 cups rice
- 3¾ cups water
- 1 10 oz can tomato sauce
- 1 cup corn fresh, canned, or frozen
- 2 chicken or tomato bouillon cubes
- 1 T adobe all purpose seasoning with pepper by GOYA
- 1 packet Sazon by GOYA
- Fresh chopped cilantro for garnish
- Dice Anaheim chilie peppers and chop green onions, set aside.
- Heat frying pan over medium/high heat and add olive oil.
- Add peppers and onions and saute for 5 minutes.
- Add corn and raw rice and saute until slightly brown in color (3-5 minutes).
- Add water.
- Stir in seasonings.
- Add tomato sauce and stir well.
- Reduce heat to low.
- Cover and simmer for 20 minutes (Do not remove lid during cook time).
- Fluff rice and garnish with fresh cilantro.