This exemplary Mexican-style Spanish Rice (likewise called arroz rojo) has all the significant components: tomato (as pureed tomatoes), onion, garlic, and obviously, rice. We selected garlic powder for ease, however in case you’re searching for a more articulated garlic flavor, you can absolutely sub in new garlic. Underneath, some more accommodating clues for perfect Spanish rice.
2 tbsp. extra-virgin olive oil
1/4 medium onion, finely hacked
2 c. long grain white rice
2 c. low-sodium chicken stock
1 c. pureed tomatoes
Juice of 1/2 lemon
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. ground cumin
1 tbsp. newly hacked cilantro, for embellish
1.In a medium pot over medium warmth, heat oil. Include onion and pepper and cook until mollified marginally, 3 to 4 minutes. Include rice and cook, mixing as often as possible, until toasted and daintily brilliant, 4 to 6 minutes. Mix in chicken stock, tomato puree, lemon juice, stew powder, garlic powder, oregano, and cumin. Season generously with salt and pepper.
2.Increase warmth to high and heat to the point of boiling, at that point diminish warmth to low and bring to a delicate stew. Cook until all fluid is assimilated, 15 to 18 minutes.
3.Remove from warmth and let rest for 3 to 4 minutes, at that point eliminate cover and lighten rice with a fork. Season to taste with salt and pepper, top with cilantro, and serve right away.