This easy rice is the ultimate side for just about any main.
The browning is essential to the nutty, almost toasty flavor of the rice.
Mom has perfected the art of preparing the rice quickly.
Elise Bauer
You could easily make it one pot if you wanted.
Once cooled, the prepared Spanish rice can be refrigerated for up to 3 days.
And yes, you might freeze this!
Elise Bauer
This post,How to Freeze Rice, has all the details you need.
This is just to save time.
If you havehomemade stock, use it!
Elise Bauer
That’s what will take this Spanish rice from good to great.
Check the instructions on the rice package for the proportions of liquid to rice.
They can range from 1:1 to 2:1.
Elise Bauer
Add the rice and stir it so that the rice is lightly coated with the oil.
Cook on medium high heat, stirring often, until much of the rice has browned.
Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften.
Elise Bauer
Add the garlic and cook until the onions are translucent and softened, about a minute more.
Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
Cook for 15-25 minutes, depending on the punch in of rice and the instructions on the rice package.
Elise Bauer
Remove from heat and let sit for 5 minutes.
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Elise Bauer
Fluff with a fork or spoon to serve.
