I’ve always been intimidated by making rice. And beans. Well, several things actually. But I’m trying to get down old family recipes or things that family members always cook so I have to get over my aversion to it. It’s good to have these family recipes written down for future generations.
My mom recently came across a box of old recipes that my aunt had. A lot of them were clippings from magazines and newspapers but there were a couple that were in her handwriting. I can’t even tell you how much I treasure them. I’ll be making these recipes soon – once I sit down and translate them. I’ll need my mothers help with that because the way I read one I would need 2 cows or cowboys for a recipe but that can’t be right.
Anyways, I’m happy to report that I’ve mastered making Spanish rice and it really wasn’t that difficult. Give it a try.
Mama’s Spanish Rice
Ingredients:
2 Tbsp canola oil
1 c medium grain rice
1/4 c onion, chopped
1 tsp salt
1/2 tsp garlic powder
1/2 c diced tomatoes
1 c chicken stock
2 c water
Instructions:
In a medium sauté pan, heat canola oil over medium heat. Add rice and cook for about ten minutes, stirring constantly so the rice doesn’t burn. Once rice stars to turn brown, add the onions, salt and garlic powder. Stir to combine. Add tomatoes and chicken stock. Cover and cook for several minutes, checking to ensure rice has enough liquid. Gradually add water and let cook for about 20-25 minutes stirring a couple of times during the process to ensure rice doesn’t stick or burn.
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