Spanish rice is the perfect side to any Spanish or Mexican dish. When making this Spanish rice recipe, I like to use a large skillet with a cover. You can use a large pot but I like to have a lot of room to stir things around, getting the flavors to combine, and then cover it and let the rice slowly fill up all the space. It looks so pretty when it’s ready and it fills the skillet. Just fluff the rice with a fork when it’s done and serve.
Heat a large pan on medium and add 1 tbs. olive oil and 2 tbs. butter.
While the pan heats, chop 1/2 c. yellow onion and 1/2 c. green bell pepper.
Mince 1/2 tbs. garlic. Add garlic, onion, and bell pepper to the pan and saute until translucent, about 2-3 minutes.
Add 1 1/2 c. long grain while rice and cook until some of the rice becomes a golden brown.
To the pan, carefully add 2 1/2 c. water, 1 can diced tomatoes, and salt and pepper to taste. Bring to a boil and then turn down to a simmer. Cover and cook until all the liquid is absorbed; about 15-20 minutes.
Fluff with a fork before serving.Print
2 tablespoons butter
1 tablespoons olive oil
1/2 cup chopped yellow onion
1/2 cup chopped green bell pepper
1/2 tablespoon garlic, minced
1 1/2 cups white rice (long grain preferred but short will work too)
2 1/2 cups water
1 can diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
In a large pot or large skillet, heat butter and olive oil on medium.
Add onion, bell pepper, and garlic.
Cook until soft and fragrant, about 2-3 minutes.
Add rice and cook until it starts turning a golden brown color. (about 3-5 min)
Carefully add water (the pan is hot, it may splash), tomatoes, salt and pepper.
Bring to a boil and then reduce heat to simmer.
Cover and cook until all the liquid is absorbed, about 15-20 minutes.
Fluff with a fork before serving.