One-pan Spanish Rice

Spanish rice prepared in a single skillet.

If you look for traditional Spanish rice recipes you will find a very diverse selection. You'll likely find that there are essentially a handful of ingredients that are constant in every recipe: rice (duh), tomatoes, aromatics (onion / garlic), broth (to cook the rice) and spices. From there, the sky's the limit on additional ingredients

My Spanish Rice recipe certainly includes the essentials, but surprise, surprise, there's more.....

I like to have some protein and other vegetables for starters. I am a big fan of dishes that are a nice side dish but that can be a meal in themselves. My Spanish rice fits the bill.

My method starts with sauteing minced garlic and onion to release their flavors and aromas. Then I stir-fry the uncooked rive in the skillet with the aromatics. Then with the addition of broth or some other liquid to actually cook the rice, I cover the skillet and let the rice cook until al dente.

I started experimenting with stir-frying uncooked rice in both Asian fried rice and then later Spanish rice. I think I was originally inspired because of how you prepare ready-made Rice-a-Roni. When I do Asian fried rice I let the rice get pretty toasted, but with Spanish, I just get it to golden. Interestingly I read recently that traditional Spanish rice is ALWAYS done with frying uncooked rice in oil. Who knew?

Once the rice is cooked, I add all sorts of stuff including tomatoes black beans, frozen corn kernels, cilantro, diced peppers (hot and sweet), cumin, paprika, lime juice, and depending on my mood -- even a shot of tequila.

IA little side note..... f you want a basic down and dirty Spanish rice dish, after you do the saute with the aromatics and rice, you can use vegetable or chicken broth to cook the rice, and then substitute a nice chunky store bought salsa for all the ingredients and it's pretty good in a pinch -- especially to use in enchiladas and burritos.

Back to this recipe..... In itself, it's a meal in a skillet, but it's great served with pretty much any meat. I also like that I can take leftover beef, pork, or chicken and chop or shred it into the rice and have an even heartier meal.

As far as the broth for cooking the rice is concerned, I have used chicken or vegetable broth, but I've also used the liquid from canned crushed tomatoes if I'm using them and in the case of the batch I made for this post, I added V-8.

THE RECIPE:

4T olive oil

3 cloves of garlic minced

1/2 C diced onion

1 C uncooked white rice

1C shopped tomatoes (fresh or canned)

Adobo seasoning or a combination of paprika, cumin, chili powder, salt, and black pepper.

2-3 C liquid (juice from tomatoes, V-8, or broth)

4T lime juice

1 can black beans rinsed and drained

1C frozen corn kernels

1 bunch cilantro chopped (1-2 C)

Saute the onions and garlic until aromatic and soft

Lower the burner and stir in the uncooked rice

Stir frequently until the rice and aromatics begin to turn golden

Whether using fresh or canned tomatoes, drain them in a mesh strained over a measuring cup

Add broth or V-8 to equal 2 cups and season with either Adobo or your choice of spices

Add the lime juice to the liquid

Once the rice is toasted, pour the seasoned liquid in, cover and simmer until the rice is as dente (10- 15 minutes)

While the rice is cooking gather the drained tomatoes, rinsed beans and frozen corn and chop the cilantro

When the rice is al dente, add the corn / tomato / bean component and stir to combine

Cover and let it simmer on low for a few minutes to release any liquid into the rice

Taste test for flavor and consistency. Adjust spices to your taste and feel free to add a bit mor V-8 or other liquid if it you feel it needs it

5 minutes before you're serving, stir in the cilantro and let it season the rice for a couple of minutes.

Serve and enjoy!