My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
How to make 1950's Company Spanish Rice | Dining Through The Decades Episode 3
Hello Darlings, in this weeks episode of Dining through the Decades we make Company Spanish Rice! This dish was absolutely delicious, so make sure to let me know if you make it too! I hope you all enjoy the video and see you next week!! (In next week's video we make stuffed capsicum and fried eggplant!)
Lots of love,
Sage xx
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Here is the recipe for Company Spanish Rice:
1/4 cup salad oil
2 cloves garlic, crushed
1/4 cup chopped celery
1 1/2 cups long grain rice
2 1/2 cups tinned tomatoes
2/3 cup tomato paste
2 1/2 teaspoons salt
1/2 bay leaf
Few grains cayenne pepper
2 cups hot water
1 pound ground beef
3/4 cup chopped green pepper
1 teaspoon chili powder
1 teaspoon sugar
1 10 1/2 or 11 ounce can condensed beef bouillon
Method:
Heat oil in heavy skillet. Add garlic and celery; brown, stirring constantly.
Mix rice, tomatoes, tomato paste, salt, bay leaf, and cayenne with hot water. Add to garlic and celery in skillet; stir well and cover. Bring to boil; reduce heat and simmer 10 minutes.
Brown beef and green pepper. Remove from heat. Stir in chili powder, sugar, and beef bouillon.
Combine rice and meat mixtures in 3-quart baking dish. Bake in moderate oven (350 F or 176 C) 35 minutes (Add water or tomato juice if necessary; stir occasionally.)
Makes 8 to 10 servings.
The EASIEST SPANISH RICE YOU’LL EVER MAKE! BIG SHTICKS!!
A hassle free rendition of Spanish rice made the BIG SHTICKS WAY! ENJOY!!
Ingredients are as follows:
2 cups jasmine rice
5-6 garlic cloves minced
1/2 sweet yellow onion finely chopped
2 1/2 tblspn Knorr Caldo de Tomate
2 1/2 cups of water
3-4 tblspn cooking oil
HOW TO MAKE PERFECT MEXICAN RICE EVERY TIME: Easy Recipe and Tips for Cooking Delicious Mexican Rice
For years, I struggled to make good Mexican Rice. It was dry or mushy, and always inconsistent...until I learned HOW TO MAKE PERFECT RICE EVERY TIME. In this video, I share my easy recipe, as well as some tips for cooking delicious Mexican Rice. Some of you may call it Spanish Rice. What's funny is, when I was growing up, we just called this, rice. At any rate, read on for the recipe.
Mexican Rice
1 cup long grain rice
2 cups hot water
2 tsp. chicken bouillon
1/4 of an onion, chopped small
1/2 an 8oz. can of tomato sauce
1 tsp. cumin
salt to taste
*You can also add peas, carrots, and corn to Mexican rice, if you choose.
Place skillet on stove over medium high heat and coat the bottom of the pan with oil. Add in rice and brown, stirring continuously to ensure it doesn't burn. As rice begins to turn a light golden color, add in chopped onion and continue stirring until onion is soft and rice is golden. Next, add in the tomato sauce, the salt, the cumin, the hot water, and the chicken bouillon and mix well. (This is the last time you will stir.) When it comes to a boil, reduce the heat to low, cover pan with lid, and let cook untouched for 15 minutes. (Do not remove the lid during this time.) After 15 minutes, remove from stove, but leave lid on, and let sit for 5 to 10 minutes. Then remove lid and fluff rice with a fork. It should be cooked to perfection.
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*All music in this video used with rights from Storyblocks:
1:27 Adventures in Fine Dining