Fool Proof Spanish Rice

Today I’m sharing my dad’s recipe for Spanish rice.  I promise that this recipe for perfectly fluffy, non-sticky, restaurant style Spanish rice is absolutely fool proof.

Ingredients:

– 1 cup long grain white rice

– 3 tablespoons coconut oil

– 1 small (8 oz) can of tomato sauce

– 1 teaspoon of salt

– 1 teaspoon of cumin

– 1/2 teaspoon of garlic powder

– 1/2 teaspoon of onion powder

– 2 cups of water (or chicken stock for a richer flavor)

Directions:

1.  Heat oil in large frying pan over medium heat.  *The very best thing to use is a cast iron skillet.*
2.   Add rice, stir until completely coated in oil and rice is no longer translucent, slightly brown.
3.   Reduce heat to medium low.  Pour in tomato sauce and add spices.  Continue to stir until sauce starts to bubble.
4.  Reduce heat to low, pour in water and cover with a glass lid.  *The trick to fluffy, non-sticky rice is not to lift the lid before the rice is done cooking.  Using a glass lid makes it much easier to determine when the rice is done.*
5. Let simmer on low for about 20 to 25 minutes.
6. Remove from heat, uncover and wait about 5 minutes before fluffing with a fork.
7. Boom.  Done.  Fiesta time!

This is a staple in our house.  My kids love Spanish rice!  It’s a great gluten free side dish for taco night.  I also like to serve it topped with roasted chicken or sauteed garlic shrimp for a simple but delicious meal.

You can double the recipe for a larger portion and keep leftover rice in the refrigerator for up to a week.  It’s a great thing to have on the ready for taco salads during the week.

Hope you enjoy!