Thursday, February 27, 2014

Authentic Spanish Rice

My good friend Gloria taught me this way of cooking Spanish rice. It is a little time consuming but the taste is amazing! 

Ingredients :

3 Roma tomatoes
2 onions ( preferably white )
5 cloves of garlic 
Chicken stock 
2-3 TBS of olive oil 
3 cups Long Grain Brown Rice

In blender or food processor add the tomatoes, onion, galic and 2 cups of chicken stock and purée. Meanwhile add oil and rice to a large pan and brown for 6-8 minutes over medium heat. 
Place purée through strainer to get all the pulp separated. ( The pulp will make the rice mushy if it is not extracted. )
Add enough broth to strained liquid to make a total of 8 1/4 cups liquid. Add all liquid to browned rice and bring to a rapid boil then cover immediately with lid and turn flame to simmer. Simmer for 1 hr ( do not lift lid). After 1 hr take a spoon and careful move back give to see if liquid is completely gone( see photo). If it is then your rice is done .. If not return lid and cook till liquid is completely gone. 

This is what should the pulp you discard should look like

Way to check rice
* don't mix rice - slowly scoop from the sides to center for serving - enjoy!


  1. Isn't this rice rather famous down in your little corner of the world? I've heard Grace talk about "Gloria's Spanish Rice" before.
    I'm making this Monday. Thank you!

  2. Welll ... Truthfully she never does brown rice so I've converted it- her white rice is out of this world ..,it's a little less liquid but same concept
    Ps: if you have saffron put a dab in while it's simmering ... Yum