Orange Rice Aka Spanish Rice




This recipe is dedicated to my three sons. I grew up on "Spanish" rice, but when my sons were young children, they dubbed it "Orange" rice to distinguish it from steamed white rice. This is a basic recipe that can be made from ingredients that most will have on hand. Mexican Oregano can be found in the International or Latin aisle of the grocery store.


Step 1: Ingredients

2 Tablespoons vegetable oil

1 Cup Long Grain white rice

2 Cups water

2 Tablespoons tomato sauce

1/2 Teaspoon salt

1/2 Teaspoon powdered onion

1/2 Teaspoon powdered/granulated garlic

1/2 Teaspoon dried Mexican Oregano

1/8 Teaspoon black pepper

Step 2: Brown the Rice

Heat oil in medium frying pan, add rice and brown. Stir frequently to prevent burning

Step 3: Add Water and Tomato Sauce

Some people like to substitute chicken broth for water; it will add depth/flavor, but be aware of the salt when you season.

Step 4: Add Spices and Stir

Since this is a basic recipe, I included dried seasonings. On your next round, feel free to substitute diced onion, (saute with the browned rice) and minced garlic cloves. On a side note, my mom likes to add a cup of peas to her rice; vegetables are good for you and they add visual interest!

Step 5: Bring to Low Boil

Step 6: Cover, Reduce Heat to Low

Resist the temptation to open the lid,,,steam will escape! Cook for 20 minutes.

Step 7: Check, Fluff, Season, Enjoy

After 20 minutes, the liquid should be absorbed.



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