Spanish rice

Preparation – 5 minutes

Finely chop the onion into pieces. Mince the cloves of garlic and set them aside. Take a measuring cup and measure the rice needed using the kitchen scale.

Optional: When using fresh parsley, chop it into fine small pieces. This can be done using your chef's knife. You could use dried parsley which can be bought in most supermarkets.

Cooking the Spanish rice side dish – 30 minutes

Put a medium saucepan on medium fire and add 2 tablespoons of olive oil.

Wait for the oil to get hot, then add the onion and minced garlic. Sauté the onion and garlic; when glossy, add all the dry rice.

Cook the white rice with onions and garlic for about five minutes or until the rice gets a golden brownish colour. Stir occasionally. Add in the chicken broth and plain tomato sauce.

Ensure you add the broth to the rice, not directly to the pan, since that can cause steam to form quickly. Add the parsley or any other herb you might want to add to 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 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 other fish. Let us know what you think, enjoy your meal!