My dad, the true Mexican that he was, made spanish rice at least a couple of times a week. He never measured anything, but it always came out so perfect. I still haven't perfected my dad's rice, but this recipe is as close as it gets. He used tomato sauce, I use boullian cubes, with the end result being almost the same. If you have tacos, enchiladas, or any kind of Mexican dish, you gotta have the rice (and beans) to go with it. And no, Spanish Rice a Roni and canned refried beans don't cut it!
Ingredients:2 cups white enriched long-grain rice (no Uncle Ben's or Minute Rice)
1-2 tomato boullian cubes, depending on how tomato'ey you like your rice
1/2 cup chopped onions
1 garlic clove, minced
1 tbsp. vegetable oil
4 cups water
In a medium saucepan, heat the oil and add the rice. Fry the rice until it turns a whiter color, or very slightly brown. Add the onion and garlic. Add the water and tomato boullian cube. Stir, breaking up the tomato and making sure it's dissolved. Bring to a boil, cover and let simmer until rice is done, about 15-20 minutes. Don't take the lid off to check it too many times, this ruins the rice. Keep covered until ready to serve, fluff with fork.
