One of the first things a baby is fed once they can begin to eat solid foods in my family is single grains of Spanish Rice.
This rice is an all around great accompaniment with most Mexican foods. Such as Floutas, Enchiladas, or Chiles Rellenos. This rice like most dishes, is made several different ways. Naturally, I prefer it the way I grew up eating it. Which is the way my Mom made it, because thats the way her Mom (my Abuela) made it, who probably learned it from her Mom. My Abuela (spanish for grandmother) always had this rice and beans available at all times, just incase we randomly showed up, and we ALWAYS did.
Spanish Rice was the first thing I asked my Mom to teach me how to cook, and would often call her and ask her, several times, if she could trouble shoot rice problems with me.
Its not hard at all, I just originally had no clue what I was doing..Hopefully I can guide you along the way and help you to avoid the mistakes I have made.
-a medium sized pot with a lid
*a 2qt pot should be big enough, and if you do not have a lid you can cover tightly with foil.*
-a spoon/ rubber spatula/ or wooden spoon will do
1 Tbsp. —————–of Cooking oil
3/4 C —————–of onions small to medium dice
2 C —————–of Med. or Long grain rice
1 Tsp —————–of garlic
1 1/2 Tbsp ————-of tomato paste.
3 C —————–of water (chicken stock would be preferred)
a pinch —————–of black pepper (freshly ground)
salt to taste ————( I find 1 tbsp is sufficient)
Put your pot on a medium flame, and add your oil. Once your oil heats up. (if it starts to smoke, it is too hot.)
Add the onions,
Add the rice, and mix until fully incorporated with the oil. Cook the rice until it is lightly toasted,
bring to a boil, and reduce to a simmer and cover. Let cook for 15-20 minutes.
Check your rice at 15 minutes, if cooked all the water should have evaporated, and the rice should be a bit dry.
If not let cook for five more minutes.
Once cooked, fluff the rice with a fork to allow air to circulate through out.
This allows the rice to be evenly cooked as opposed to a dry layer on the top that acts as a lid as the rest of the rice continues to cook into a pasty overcooked mess on the bottom.