I have been making Spanish Rice, My Way for many years. I don’t know how it came to be, but I always make it when I make BBQ Baby Back Ribs. For me, it’s just like love and marriage, you can’t have one without the other.
Spanish Rice is meant to be dense and not light and fluffy. Since the tomato soup has sugar, the rice will have a tendency to stick to the bottom of the pan. Scrape the bottom every 5-10 minutes with a wooden spoon to prevent burning. If the rice appears to be cooked but there is a substantial amount of liquid, remove the lid and let the liquid evaporate.
Degree of Difficulty
1/2mediumSpanish onionpeeled and diced
8-10green beans trimmed or 1/3 green pepperdiced
1canCampbell's tomato soup
1/2cupbasmati or jasmati rice
Gather all ingredients before starting recipe.
Melt butter in deep medium sized saucepan over medium heat and add chopped onions, chopped celery, diced green peppers (or green beans) and fresh tomato. Sauté until the vegetables are soft but not falling apart, about 5 minutes at medium high heat.
Add basmati or jasmati rice and mix using a wooden spoon until the rice is covered with butter and well blended with vegetables
Add one can of tomato soup and one half of the same can of water, the mixture should be moist but not thin, bring to a boil
Reduce heat to low, just above the lowest setting and cover with a lid propped open and cook slowly for 25-35 minutes. Scrape the bottom of the pan every 5-10 minutes until the rice is soft, but still maintains its shape.
This recipe varies slightly depending on what's available in the pantry and fridge. It's best made with Campbell's Tomato Soup and green beans. But since I usually make it with BBQ spare ribs, I usually have BBQ sauce on hand and I always have tomato sauce, so if no soup, this is equally good prepared with tomato sauce and few tablespoons of BBQ sauce. If no geen beans, then use green bell pepper, another fridge staple for me.