Mi Abuelita’s Spanish Rice

At the Texas Book Festival, I had the privilege of interviewing TV new anchor turned author Olga Campos Benz about her debut novel It’s News to Me. In this fast-paced book, Olga takes us from the newsroom, to on-the-scene reporting, to the humble Houston neighborhoods of her childhood. These neighborhoods are filled with kids playing in the streets, mothers and grandmothers in doorways with dishtowels in their hands, and scrumptious smells coming from every kitchen. During our Q&A, I told Olga that I typically cook a meal from the books I review and asked her if there was a recipe in particular that she would like to share. In keeping with the feel of the book, she offered her grandmother’s Spanish rice recipe, stating that this would be one of the smells coming from these humble kitchens. She has fond memories attached to it, and it is my pleasure to share this recipe with you! 

Easily cooked up on the stove-top, this Spanish rice can be tailored to your personal spice preference. It’s a tasty side dish with a kick. 

Related Post: It’s News to Me Book Review and Author Q&A

Ingredient Notes for Spanish Rice

This rice has a short shopping list, which is my favorite kind. Plain long grain white rice is the safest bet because it cooks up fluffy and holds its shape. Skip instant rice, which would turn to mush long before those 15 minutes are up.

Rotel is a canned mix of diced tomatoes and green chiles, and it does most of the flavor work. It comes in mild, original and hot, so you can pick your own level of drama. Use only a quarter of the liquid, as the recipe says, because the rice is already getting its water or broth. Chicken broth makes a deeper, more savory pot, while water keeps things simple and lets the tomato and cumin shine.

Please do not skip browning the dry rice. It gives the finished dish a lightly toasted flavor and helps the grains stay separate.

Easy Substitutions

• No Rotel? Use a can of plain diced tomatoes and a small can of diced green chiles.
• Want less heat? Leave out the jalapeño, or remove the seeds and white membranes before you dice it. Wash your hands afterward and keep them far away from your eyes.
• Want more heat? Keep the jalapeño seeds in, or choose the hot version of Rotel.
• Out of yellow onion? White onion works just fine.
• Cooking for vegetarians? Use water or vegetable broth in place of the chicken broth.
• Thinking about brown rice? It needs more liquid and a much longer simmer, so check the package directions before you swap it in.

How to Keep the Rice From Turning Mushy

The recipe says not to uncover or stir until the 15 minutes have passed, and it means it. Lifting the lid lets the steam escape, and stirring releases starch that makes rice gummy. A tight fitting lid is your best friend here. If the grains are still a little firm when the time is up, add a small splash of hot water, cover the pan again and give it a few more minutes on low.

What to Serve With Spanish Rice

This is a side dish that gets along with everybody. Set it next to enchiladas, tacos, fajitas or grilled chicken, and add a scoop of refried or black beans to round out the plate. Sliced avocado or a spoonful of sour cream will cool things down if you went heavy on the jalapeño. And the recipe itself suggests a serrano margarita, which is not advice I would ever argue with.

Storing and Reheating Leftovers

Cool leftover rice and get it into the fridge within two hours. A shallow container helps it cool faster. It keeps in the fridge for three to four days, and it can go in the freezer for about two months. To reheat, add a spoonful of water, cover it, and warm it until it is steaming hot all the way through.

Looking for more books with a plate on the side? Browse my literary meals, or try the Hog Island grilled cheese inspired by Sourdough.