Sure you can make a perfectly respectable Spanish rice using canned tomato sauce with taco seasoning. But it tastes a thousand times better when you take just a few extra minutes and make it from scratch using all fresh ingredients. Especially if you have fresh organic vine ripened tomatoes from your summer garden or pick some up at the farmers market this weekend.
When my girlfriend Olga showed me how easy it is to make it from scratch and when I took my first bite, I knew that I would be making it with fresh ingredients from here on out. Her recipe isn’t a secret anymore, and when you see how easy it is to make, you won’t be making chemical, processed versions anymore!
Start by placing chicken broth, onion, garlic, oregano, salt, and tomatoes in a blender.
Purée until smooth. You want a total of 4 cups of liquid for the rice. Add more chicken broth if needed.
In a large saucepan heat oil over medium heat.
Add rice.
Sauté until light golden brown.
Add the tomato purée to the saucepan.
Stir to combine with the rice. Increase heat and bring mixture to a boil.
Cover saucepan and reduce heat to low. Cook, covered, over low heat for 20 minutes.
After 20 minutes, turn off heat and allow rice to sit for 10 minutes. No peeking!
After 10 minutes, remove lid and fluff rice with a fork to serve.
Taste and season with additional salt if needed.
Oh my goodness this is the best Spanish rice I have ever eaten! It has it all; fresh, healthy ingredients and it’s oh so flavorful. What more could you ask for? Thank you Olga for sharing your recipe with me and now all my readers!!! ❤️
Olga’s Spanish Rice
Ingredients
- 2 cups long grain rice
- 4 tbsp vegetable oil
- 3-4 cups chicken broth
- 1 medium white onion
- 2 cloves garlic
- ½ tsp oregano
- 1 tsp salt
- 3-4 Roma tomatoes
Instructions
- Place chicken broth, onion, garlic, oregano, salt, and tomatoes in a blender.
- Purée until smooth. Add more chicken broth if needed so you end up with 4 cups of liquid.
- In a large saucepan heat oil over medium heat.
- Add rice and sauté until light golden brown.
- Add tomato purée to the saucepan and stir to combine with rice.
- Increase heat and bring to a boil.
- Cover saucepan and reduce heat to low.
- Cook, covered over low heat for 20 minutes.
- After 20 minutes, turn off heat and allow rice to sit for 10 minutes. No peeking!
- After 10 minutes, remove lid and fluff rice with a fork to serve.
- Taste and season with additional salt if needed.
Did You Make This?
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