Spanish Rice

I have been trying to make Spanish Rice from scratch for a long time with limited success. Either it just wasn’t that good, or I ended up with a crusty (sometimes burned) layer on the bottom of the pot. I finally made some that was really good and didn’t stick. One of the interesting things, though, was that although it was somewhat spicy when eaten freshly-cooked, it wasn’t spicy at all when reheated (although still delicious).

Spanish Rice

  • 2 slices of bacon
  • 1/2 onion
  • 1/2 teaspoon minced garlic
  • 1 cup uncooked white rice 
  • 2 cups chicken broth
  • 3 heaping tablespoons tomato paste
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chipotle pepper powder (or cayenne pepper)
  • 1/2 teaspoon salt
  • 1/2 – 1 cup corn kernels (optional)

Dice bacon and fry until just starting to brown in saucepan or skillet. Add onion and garlic and saute until onion is transparent. Add rice and continue to saute, stirring constantly, until rice becomes opaque. Add rest of ingredients, stir well, bring to a boil, and cover tightly. Turn heat down to simmer and cook for 20 minutes without lifting lid. Move off of heat and allow to sit for 5 minutes without removing lid.  The corn is optional but I highly recommend it.  I had some leftover corn and added it on a whim, and I will never make this again without it.  It added the perfect touch of sweetness.


Notes: Be sure you cook the rice on a low heat, just enough to keep it simmering, or it will burn on the bottom. Don’t lift the lid during the cooking process or the rice will be gummy. I used Jasmine rice and the double concentrated tomato paste that comes in a tube (see picture above). Feel free to adjust the amount of any of the ingredients except the rice and broth to suit your own taste.

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