Spanish Rice

Just call me Gringa! It’s true, I’m a white girl.  The most exciting part  (okay, so admittedly, it’s the best part of almost everything for me) about living in such a culturally diverse state is all the FOOD.  I had neighbors when I lived in the East Bay from the Southern US, all parts of India, Afghanistan, China, Russia – I learned to love Thai food, going out to dinner no longer just meant Tex-Mex, but real, authentic Mexican food… and speaking of Mexican Food..

So, let’s go back, say 18-19 years, to the younger, less jaded me.  I would unabashedly ask moms from my kids’ baseball teams for their carne asada marinade recipe, their Spanish rice recipe, how to make those beans…    I tried everything they told me. It never turned out.  Rosa from my husband’s work finally told me she would NEVER tell me how to make her rice, it was a guarded family secret and that she bought her carne asada at the local carniceria.


I was on a mission.  Well, I’m 47 now.. and… Mission Accomplished.  To all those moms, bless your hearts, my Spanish rice is fluffier than yours, my marinade for my carne asada blows yours out of the water and my cowboy beans, well, the cowboys love them.

Let’s get to work!

Today we’re working on Spanish Rice.  MY Spanish Rice.  It’s not a secret family recipe.  I’d even share it with Karen (even though I was told her 12 y.o daughter’s version of my cookies tasted better than mine, but I’m not bitter.)



2 cups long grain white rice (NOT converted or instant)

1 small yellow onion, diced

2-3 cloves of garlic, minced

1/3 cup canola oil

2 cups chicken or vegetable STOCK, hot (I use homemade chicken stock, but you can buy a box of good stock if you don’t want to make your own)

2 cups hot water

1 – 14oz. can of Hunts Fire Roasted Tomatoes

1 teaspoon salt

Preheat oven to 375°.

Pour chicken stock and water into saucepan and heat until almost boiling. Keep hot until needed.

Into heavy bottomed, oven proof pan (I use my dutch oven), add canola oil, rice, onion and garlic.

Cook over a medium high heat, stirring, until most of the rice is either bright white, or has browned and onion is tender, about 7 minutes.


Add tomatoes and stir quickly.

Pour in piping hot stock and water and salt and bring to a boil.

Cover, remove from heat and place into hot oven for 20 minutes.

Remove from oven. All liquid should be absorbed and rice will be tender. Fluff up mixture with fork and serve.


I hope you’ll make this to go with your favorite enchiladas, tacos, fajitas….


It’s Fall now, and on Saturday we said goodbye to the Farmer’s Market until April. I’m going to miss the flowers, the produce and my friends at the Market!

5 Responses to “Spanish Rice”

  1. Brigette, I would never make fun of you…..and I loved that so politically incorrect blog. I did not know you were the mmiliat creator or I’d have been here sooner.
    Having come to Texas as a lily white gringa myself and married a hunk of hispanic wonderfulness, I know about the recipe deal. And like you I’ve made up my own. Ha! I even makie some pretty good tamales.
    Quilt Festival starts tonight and I”ll definitely be there tomorrow. I can’t wait! Thanks for the visit! Hugs, Elaine

  2. I’m sorry it’s taken me so long to comment — I actually read this when you first posted this morning, but I passed out when I saw a post, and just now the smelling salts have brought me back to life!

    THANK YOU for finally posting this recipe. I can vouch for it’s fabulousness — TheManoftheHouse loves it. My mother thanks you too — she’s been waiting for me to give it to her, but I couldn’t find it.

    Your pictures are divine. Now I’m hungry!!!

  3. That sounds so good – and easy!!!!! I love Mexican food so I’m for sure going to try this!!

  4. Aha! When did you sneak this one in? I only now discovered it….Sounds yummy! And phooey to people who won’t share recipes. I don’t like mean spirited people like that! Which means that I love people like you! Will be trying this out soon on the natives….

  5. Hmmm! Made it for supper….very tasty!