Have you ever made homemade spanish rice?
I had never made it or for that matter tasted it until I met my Handsome. I don’t know what took me so long. It’s not any more difficult than making white rice! The same amount of liquid goes in as white rice and a few seasonings and there you have it…Spanish rice. He never added the corn, that was my suggestion, I love that pop of the corn.
The beauty of cooking from scratch is you can add and/or take out flavors to your liking. If you don’t like corn, don’t add it in.
- 1 Tablespoon Oilve Oil
- 1 Tablespoon Butter
- 1 Cup White Rice
- 1½ Cups Chicken Stock
- 1 14.5 oz Can Stewed Tomatoes (I chop the tomatoes up into smaller pieces)
- ½ a Grated Onion
- ½ Teaspoon Salt
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Pepper
- 2 Green Onion, chopped
- ½ Cup Frozen Corn
- ¼ Cup Cilantro (chopped)
- In a medium sauce pan, add oilive oil and butter together over medium heat.
- Add in rice and continue to stir until rice is coated and is slightly turning golden brown.
- Stir in stock, stewed tomatoes with liquid, graded onion, salt, garlic powder, cumin, and pepper.
- Bring rice and liquid to a boil and stir.
- Place the lid on the pan and turn the heat down to low and cook for 15 minutes.
- Add the corn and the chopped green onions to the rice and continue to cook for 5 minutes more until the corn is heated through.
- Take the pan off the heat.
- Fluff rice with a fork and add chopped cilantro.
Until next Time…