- 1/4th onion
- 1.5 cups of white rice
- 3 cloves of garlic
- 2.5 cups of chicken broth
- 2 tablespoons of olive oil
- 1 cup of plain tomato sauce
- optional: parsley
Kitchen equipment needed
- Chef’s knife + cutting board
- Small bowl
- Measuring cup
- Kitchen scale
- Small saucepan
Preparation of the Spanish rice side dish (a.k.a. mise en place) — 5 minutes
Finely chop the onion in pieces. Mince the cloves of garlic and set aside. Take a measuring cup and measure the amount of rice needed using the kitchen scale.
Optional: when you want to use fresh parsley, chop it into fine small pieces. This can be done using your chef’s knife. Of course you can use dried parsley which you can buy in stores.
Cooking the Spanish rice side dish — 30 minutes
Put a medium sauce pan on medium fire and add 2 tablespoons of olive oil. Wait for the oil to get hot, then add in the onion along with the minced garlic. Sauté the onion and garlic, when glossy add in all of the dry rice. Cook the white rice with onions and garlic for about five minutes, or until the rice gets a golden brownish color. Stir occasionally.
Add in the chicken broth and plain tomato sauce. Make sure you add the broth to the rice and not directly to the pan since that can cause steam to form quickly. Add in the parsley or any other herb you might want to add into the rice dish, this is not required. Stir up and bring to a boil.
Turn the heat to low once the rice broth starts boiling. Let it simmer for about 15 to 20 minutes and keep lightly stirring. You can check if the spanish rice is ready by tasting it. If the rice grain is still a bit hard, let it simmer for a few more minutes. Keep repeating this until the rice is well done.
Ready to serve
This Spanish rice side dish goes very well with chicken, turkey and all kinds of fish. Let us know what you think!