Texas Living

12 Servings
25 min

When I moved to Texas 20 years ago, I had a lot to learn about authentic Mexican cooking. Luckily, I met a lady named Secora and she was generous enough to show me how she prepared her delicious Spanish rice.

It starts with a Mexican clay rice pot..beautiful to display and truly great to cook with. (make sure you purchase a lead free one)

The key to locking in the flavor is to saute the dry rice with oil and seasonings. I have played around a bit with Secora’s original recipe, by adding olive oil instead of vegetable oil and the jalapeno juice is all my idea -it really makes the rice pop with flavor.

Begin by placing the clay pot on the stove top on med high heat, add the oil, rice, and garlic salt. Cook for about 5 to 10 minutes, stirring often until rice is opaque. Add the chopped jalapenos right before you add the liquids, bring to a boil, then reduce heat to low and place cover on pot, cook about 20 mins, stirring every 5 to 10.

Step 1 Chop jalapenos

Step 2 Add olive oil, rice, garlic salt and jalapenos to the pot, cook over medium heat for 5 to 8 minutes, until the rice is an opaque color.

Step 3 Add your liquids: tomato paste, jalapeno juice, and water

Step 4 Bring to a boil, then reduce heat and cover, cooking on low for 20 minutes

I like to serve this with any tex-mex type of main course (tacos/enchiladas/tamales) and a green salad. For the lighter eater, serve a little rice on the salad with or without some of meals taco meat and top with salsa…all the flavor and a lot less food.



Recipe NameSpicy Spanish Rice

Heidi KleiberPublished On 2016-09-08Preparation Time 10MCook Time 25M Total Time 35M

Recipe details
  • 12  Servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 3 cups medium grain white rice
  • 2 teaspoons garlic salt
  • 2 tablespoons olive oil
  • 1/2 cup chopped pickled jalapenos
  • 4 tablespoons tomato paste
  • 1 cup jalapeno juice from the jar of pickled jalapenos
  • 5 cups water
Instructions

Step 1 Chop jalapenos
Step 2 Add olive oil, rice, garlic salt and jalapenos to the pot, cook over medium heat for 5 to 8 minutes, until the rice is an opaque color.
Step 3 Add your liquids: tomato paste, jalapeno juice, and water
Step 4 Bring to a boil, then reduce heat and cover, cooking on low for 20 minutes
Tips
  • You can substitute vegetable oil for the EVOO and you could substitue tomato sauce, but you would need to adjust the liquids so they equal x 2 the number of cups of rice.
Flawless Chaos
Want more details about this and other recipes? Check out more here!
Go
Comments
Next