This recipe is for Spanish Rice, the way it is meant to be cooked, or at least in New Mexican cooking. Many times in Mexico, and some other parts, the tomato is omitted. That version is also good, but I like the tomato in mine.
One of the most frequently served items in a Mexican dinner is probably “Spanish Rice,” or maybe the beans that also seem to accompany every meal. Sadly this is not how Spanish style rice is meant to be made. It is not meant to be a mushy, gooey clump of reddish rice. Almost any Spanish cook will tell you that Spanish style rice is in the category of a “sopa seca,” or dry soup.
A good Spanish style rice will fall onto the plate gently, much like a pilaf, and not cling to the fork in a lump when you try to eat it. Maybe you like your rice made that way and nothing wrong if you do as we all have different taste. But when making true Spanish-style rice, keep in mind that most of the ones sold in restaurants, and the majority of those that come from a bag mix, are not what this recipe is about.
This Spanish Rice recipe, comments, and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. More of Cynthia’s Southwest Recipes.
Spanish Rice Recipe: