Homemade Spanish Rice

I got this recipe from someone I used to know. It was his mothers recipe. I edited it a bit, using Rotel to make it spicy. If you prefer, you can substitute the Rotel for regular diced tomatoes.

Browned rice

You'll need:
1 cup long-grain white rice, uncooked
3 tbsp. vegetable oil
4 medium cloves garlic, minced
1 (10 oz) can Rotel
2 cubes of chicken bouillon
1/2 teaspoon cumin
2 teaspoon ground black pepper
peas and diced carrots, if desired


In a blender, combine garlic, diced tomatoes, cumin, chicken bouillon, and pepper. Add water to make mixture a total of 2 1/2 cups. Blend until everything is thoroughly mixed and there aren't any chunks. Set aside for later use. 

Spanish rice half cooked

In a large saucepan, heat oil on medium to medium-high and add rice. Cook, stirring constantly, until puffed and golden. [see "Browned rice" photo on right for exact color.]


Add contents of the blender to saucepan, careful of the steam and any splatter, cover and let simmer on low for 12 minutes. Stir occasionally. Like regular rice, you want the liquid to cook out, but it's very important to monitor because you don't want it to burn. Let sit for 5 minutes, uncovered.

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