Spanish Rice

I discovered the greatness of making your own spanish rice after I read something about MSG. I freaked out for a little while, and tried to avoid it whereever I could. I eventually calmed down about it realzing that if I didn't eat MSG, I would never eat another Cool Ranch Dorito.

I made some of the boxed versions in the past. I used to use the Mahatma brand (which does have MSG), and then after my MSG freakout, I tried the Near East Brand that also makes couscous, and rice pilaf. I think I may have even tried the Uncle Ben's version, but I don't really remember.

I looked up how to make it on the internet, and tried a few different recipes. After a little trial and error, and a few modifications, this is the rice that I make.


Spanish Rice

This recipe can easily be doubled if you double the onion, chili powder, salt, water, and broth (and rice of course :)

1 tblsp olive oil
1/2 an onion chopped
1 garlic clove, minced
1 cup rice (brown or white)
1 can stewed tomatoes
1/2 tsp chili powder
pinch of oregano
1/2 tsp salt
1 cup water (2 cups if you are using brown rice)
1 cup chicken or vegetable broth
*optional 1/2 cup of frozen corn/peas/carrots for color

In a large skillet, heat the olive oil over medium/high heat and add the rice. Add the onion and garlic. Cook onion/rice mixture, stirring frequently, about 4 minutes until the onions are softened and translucent. The rice will start to brown a little.

Add all of the other ingredients and stir. Bring to a simmer, and lower the heat. Cook 25 minutes or until the liquid has burned off (it may take longer for brown rice) to your desired moisture level. My sister likes the rice to get burned on the bottom, but the rice can be really good too when it's a little more moist and squishy too, depending on your mood.

Enjoy with sour cream and guacamole.