Really Good (and Real) Spanish Rice

Is there anyone who doesn't love side dishes? Sometimes I wonder why people don't immediately serve huge portions of sides. I firmly believe that a good side could easily be made into a main dish. 

That's how I feel about my Spanish rice. It's got a lot of flavor packed into a small grain. 

Doesn't this enchilada plate look so much better with rice?

That said, it's also pretty easy to make. If you end up with leftovers, do what I do: put some cheddar on the rice, add sour cream, salsa and go to town.

Really Good (and real) Spanish Rice

1 cup long grain rice

1/8 cup chopped white onion

1 roma tomato, diced

2 1/4 cup water **chicken stock may be substituted for up to 1 1/2 cups of water 

3-4 tablespoons chicken bouillon, to taste

2 tablespoons cooking oil

• In a pot, begin browning your onion and your oil to cook on medium high heat. 

• Once your onion becomes aromatic (approximately 4-5 minutes), mix in the rice. Stir your rice every 3-4 minutes, allowing your rice to be coated in oil. Your rice should become toasted and begin browning.

Your rice should be a beautiful color, and  your kitchen will smell like heaven.

• Once your rice has reached a light brown color, carefully pour in water or stock. **Be careful not to burn yourself with the steam that comes up the moment the water makes contact with the pot.
• Stir in the tomato, and add chicken bouillon a tablespoon at a time, stirring with each addition. Once the broth has reached the right level of flavor, cover the mixture.

• Once the water comes to a boil, lower the heat to the lowest setting. Allow the rice to continue cooking for approximately 12-15 minutes. The rice should be soft, with no water left in the pot.

Do not lower  your heat until the rice bubbles, like so.

• Immediately remove from heat and serve.  Enjoy!

Don't you just want to grab a spoon and go to town?