Spanish rice is an accompaniment to dishes such as tacos or an ingredient on Latin food platters alongside black beans. Although you may have had Spanish rice only at a restaurant, you can still learn to cook it at home. The key to any good rice dish is the proper cooking of the rice. Rice should be light, fluffy and firm but not crunchy. If you are intimidated by the cooking process, you can take a shortcut and use instant rice instead.
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Heat 1 tbsp. of oil in a stock pot. Add 1/4 cup of chopped onion and two to three cloves of chopped garlic to the pot.
Crush two whole tomatoes from the canned tomatoes with your hand. Add the tomatoes and 1/2 cup of tomato juice from the can. If you are unsure about the measurement of the tomatoes or if you are low on time, substitute 1 cup of chopped tomatoes with 1/2 cup of tomato juice from the can. Add 30 oz. of chicken broth to the pot as well.
Bring the liquid to a rolling boil and add the instant rice. Cover the pot and reduce the heat to medium or medium-low. Cook until the rice is tender or until the excess liquid evaporates. The Spanish rice should be moist but should not contain excess liquid.
Remove rice from heat when it is done. Leave the rice covered until you are ready to serve it, to reserve the necessary moisture.