take my word for it wednesday.. valerie's perfect spanish rice is amazing!!

it's a pretty bold statement to say something is perfect.. but i think i can say that about this rice.. a lot of my mexican recipes i make are somehow handed down to me from my sis in law camille's family.. today's recipe is from her sister valerie.. valerie is a god send and she is the keeper of the kaotic kitchen.. {the actual kitchen..} she comes once a month and makes sure everything is in its place.. organizes and gets it back to it's glorious  beautiful shine.. then usually 10 minutes later i make something and it's back to it's kaoticness but in those 10 minutes it's beautifully organized and clean.. anyway we were talking about rice and i pouted i had never made spanish rice very well. not sure why but every time i tried it just came out blah.. ho hum.. *shoulder shrug* ok.. not great.. but just ok.. she then gave me this recipe and well that's all changed.. it's so simple.. so basic.. so freaking good!!! do not let the simplicity fool you.. sometimes fancy ingredients and wizbang cooking methods are just not needed.. and this is one of them.. seriously people take my word for it this is awesome rice..

perfect spanish rice

prep time: 10 minutes
cooking time: 35-40 minutes
servings: 8


2 cups long grain white rice
2 fresh cut roma tomatoes {i used a can of mexican diced tomatoes *rotel preferred*}
1 small onion, diced small
1 clove garlic, minced
2 - 8 oz. cans of tomato sauce
1.5 cups low sodium chicken broth {more if needed}
olive oil
salt and pepper
1 tsp. cumin
chopped cilantro for garnish {optional}


in a large saut√© pan with lid, heat two twirls around the pan of olive oil over medium heat, add rice and cook rice until lightly brown, add onions and garlic and cook until translucent, about 3-5 minutes, don't let your garlic burn.. add canned tomatoes {if using fresh tomatoes then add them when you add the onions and garlic don't wait the few minutes}, tomato sauce and chicken broth.. add cumin, salt and pepper stir and get everything well incorporated.. then lower heat to low/simmer and cover with the lid on and cook for 15 minutes... after 15 minutes remove lid and  give it a good stir and check if it needs more broth.. cook another 10 minutes with lid on....  keep an eye on it you don't want the bottom to burn.. after the additional 10 minutes remove lid and garnish with cilantro.. serve immediately.. it's so basic yet so simple.. you must try this recipe... {variations would be to add fresh chopped jalapenos or red peppers.. maybe some scallions or black olives...}

enjoy and get cook'n!!


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