Teresa's Spanish Rice

Sometimes the simplest recipes are the ones you come back to over and over again.

Teresa’s Spanish Rice starts with sauteed onion and garlic bloomed in oil until fragrant, then cumin and paprika hit the pan and everything smells like a warm kitchen on a Sunday afternoon.

Brown rice goes in with chopped red bell pepper, oregano, salt and water, then the whole thing simmers on the lowest flame for about an hour until the grains are tender and have soaked up all that spiced, savory goodness.

No tomato sauce, no fuss. Just clean, earthy flavors and a one-pot cleanup.

Kitchen Tips

• Mash the garlic clove with a fork right in the pot after sauteing so it melts into the rice instead of leaving big chunks.
• Keep the heat as low as possible during the simmer. Brown rice needs gentle, steady heat to cook evenly without scorching on the bottom.
• Don’t lift the lid more than once or twice. Every peek lets steam escape and adds to the cooking time.

Variations

• Swap in chicken or vegetable broth for the water to add another layer of savory depth.
• Stir in a can of diced tomatoes with the water for a more traditional red Spanish rice.
• Add a pinch of saffron or turmeric for golden color and floral flavor.