Easy Spanish Rice Recipe
Being Puerto Rican I grew up eating Spanish rice everyday. Yes, you read right everyday. When you hear people say Latinos or Hispanics eat rice and beans everyday, lets just say it's not to far from the truth. Stereotypes are based on some form of truth after all.
This recipe for Puerto Rican rice is so yummy, authentic and I will also teach you how to flip it correctly in the video below in order for you to achieve perfectly cooked rice.
Ingredients 1/2 medium onion, chopped 1 small red bell pepper or green 2 tbsp olive oil, for sauteing 1 tbsp vegetable oil 2 tbsp sofrito (store bought is fine) 4 cup vegetable stock 3 cup long grain rice 1 tbsp garlic powder 1 tbsp onion powder 1/4 tsp cumin 1/4 tsp oregano 1 bay leaf 1 tbsp adobo seasoning 2 tbsp olives, chopped and pitted 1/2 (8 oz) can tomato sauce
Instructions In a large heavy bottom pot or preferable a Calderon rice pot on high heat, add olive oil, bell pepper, and onion.
Cook until the onions become translucent.
Add in the veg stock along with the rest of the ingredients, and bring water to a boil.
Once stock is boiling, quickly add in the rice, stir, lower heat to medium and cover with the lid slightly ajar to prevent over boiling.
Once the water has evaporated almost completely, with just a tiny bit of water bubbling around the edges, flip rice (refer to tips below) and lower heat to low. Cover completely with lid and allow to cook for 15 minutes.
Flip rice again and cook for one last set of 15 minutes. Flip one last time and serve along your favorite
Hispanic/Spanish side dish or eat alone with avocado, ENJOY!