The Secret to Spanish Rice

Spanish Rice

My sweet friend Lisa Loughran shared with me the secret to her delicious spanish rice. Her hispanic grandmother used to make this for her all the time when she was growing up, so there's a great deal of tradition in this method.

The secret is in NOT STIRRING. It kind of goes against what feels natural, but it makes all the difference. Not stirring allows the rice to cook without getting mushy. Sauteing the dry rice in oil prior to adding the liquid also makes all the difference. So, I guess that's 2 secrets revealed.


So when I was at her house this last weekend, she instructed while I prepared the rice. Here's how it went..


Lisa:  Pour the oil and rice in the pan and saute until it's brown. You can stir some right now.


Me:  Is this brown enough?


Lisa:  No, not yet.


Me:  Now?


Lisa:  No.


Me: Now??


Lisa:  Okay, I usually like it a little browner, but go ahead and add everything else. Don't stir, though.


Me:  Don't I need to mix everything up?


Lisa:  Nope, just put the lid on and let it go.


Me:  Are you sure? I really want to give it a quick stir.


Lisa: Do not stir!


Me:  Okay.  How about now?


Lisa:  Just leave it alone.


Me:  But don't you need to be sure it..


Lisa:  Nope!


Finally, it looks like all the liquid's been absorbed and it's ready, so I think now, NOW I can stir. I pick up the spoon and lift the lid and Lisa stops me.


Lisa:  Don't stir.


Me:  What? Why not? It's done!


Lisa:  Doesn't matter. Don't stir. Just scoop some out without stirring.


Me:  Seriously?


Lisa:  Yep. Even if there are leftovers, we're still not going to stir. Just scoop it into the container, snap the lid on, and put it in the refrigerator.


Me:  Okay, so you're telling me I shouldn't stir this. Fine, I get it. 

Spanish Rice

Adapted from Lisa Loughran

Serves 4-6

Ingredients:

2 Tablespoons oil or ghee

1 cup dry long grain white rice

1/4 cup chopped onion, white or yellow

1 large clove garlic, minced

1 chicken bouillon cube, crushed

1 8-ounce can tomato sauce

2 cups chicken broth or stock (Lisa makes her own stock)

sea salt to taste

chopped fresh cilantro to garnish (optional)

shredded cheddar cheese to garnish (optional)

Heat a large non-stick skillet to medium and add oil. Then add rice and stir to coat. Saute rice stirring occasionally until rice is lightly browned, about 5-10 minutes. Be sure to keep a close eye on it so it doesn't burn.

rice and oil

almost brown enough

When rice is lightly browned, add onion, garlic, and bouillon cube. Give it one quick stir and then.. Put. Down. The. Spoon. Do not pick it up again until you're ready to serve. Even then DO NOT STIR.


Then pour in the tomato sauce and the chicken stock and bring to a boil. Reduce heat to low and bring to a simmer. Cover skillet and simmer for approximately 20-30 minutes, or until all the liquid has been absorbed and the grains are beginning to burst.

rice has absorbed liquid and grains are beginning to burst

Taste and add a sprinkle of salt if needed, but Do Not Stir. Just scoop and serve. Garnish with chopped cilantro and shredded cheddar cheese, if desired.

Did I mention not to stir?

Spanish Rice