Spanish Rice for a BBQ (Print version)
Fluffy, tomatoey Spanish rice toasted in oil and simmered with chicken broth and spices. The go-to side dish for any BBQ spread.
# Ingredients:
For the rice
01 -
1 1/2 cups (300 g) long-grain white rice, uncooked
02 -
2 tablespoons vegetable oil or lard
03 -
1/4 small white onion, finely chopped
04 -
3 cloves garlic, minced
For the sauce and broth
05 -
1/2 cup (120 ml) tomato sauce (or 2 roma tomatoes, blended smooth)
06 -
2 1/2 cups (600 ml) chicken broth (or water + 2 bouillon cubes)
07 -
1 teaspoon ground cumin
08 -
1/2 teaspoon chili powder
09 -
3/4 teaspoon salt, or to taste
# Instructions:
01 -
Heat the oil in a large skillet over medium heat. Add the dry rice and cook, stirring often, until the grains turn a deep golden brown and smell nutty, about 6 to 8 minutes.
02 -
Stir in the chopped onion and minced garlic. Cook for 1 to 2 minutes until the onion softens and the garlic is fragrant but not browned.
03 -
Pour in the tomato sauce and stir to coat all the rice. Cook for 30 seconds so the raw tomato smell cooks off and the sauce caramelizes slightly against the hot pan.
04 -
Stir in the cumin, chili powder, and salt. Pour in the chicken broth, stir well, and bring to a gentle boil over medium-high heat.
05 -
Reduce heat to low, cover with a tight-fitting lid, and cook undisturbed for 18 to 20 minutes until all the liquid is absorbed and the rice is tender.
06 -
Turn off the heat and leave the lid on for 5 to 10 minutes. Then fluff the rice with a fork and serve hot.
# Good to know:
01 -
Best served immediately. Stays warm covered off the heat for up to 30 minutes.
02 -
Do not lift the lid during the simmer, the trapped steam is essential for even cooking.