Spanish Rice - Do You Make Yours from Scratch?

I fry 1 cup of rice in a frying pan with oil until toasted. I add chopped green onions, a can of diced tomatoes, two cups of water, salt, pepper and garlic powder. Bring to boil, cook on low, covered for 20 minutes.

Arroz (con Pollo)

2 tablespoons olive oil
1 cup long grain white rice
1/3 cup chopped onion
1 clove garlic crushed
¼ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon black pepper
3 whole canned tomatoes crushed (you can use fresh if you like)
Liquid from canned tomatoes and water or chicken broth.
2 cups cut cooked chicken (optional)

Heat oil in large nonstick skillet. Add cooked rice, and cook stirring and tossing constantly until rice is light brown, being careful not to burn. Remove from heat and add onion, garlic and cumin to hot rice, stir and toss until onion, and garlic cook into cooked rice. Combine crushed tomatoes and enough tomato liquid and water (broth) to make 2 cups: add to rice mixture;
Add salt and pepper, stir and return to skillet to heat. Bring rice mixture to a boil, cover with a tight fitting lid lower heat to the lowest setting. Do not LIFT THE LID. Cook for 18 minutes and remove from heat. Leave lid on for 10 minutes to allow all liquid to be absorbed. Toss to serve. This recipe can be doubled.

If you use brown rice, cook for 40 minutes.

I make mine exactly like Lauries. It must be a Texas thing. Well - we did invent Tex-Mex after all.

Mmm, glad you asked this, can't wait to see the responses! I made steak quesadillas last night... what time are you eating? ;)

Mine is simple and is devoured every time I make it.

1 cup rice
2 cups boiling water or chicken stock
1 cup tomato sauce
1 tsp cumin
1 tsp chili powder ( I prefer ancho chili but whatever you got will work)
1 tsp salt
1/4 cup chopped shallots (optional)
2 tsp oil

Brown your rice in the oil, add remaining ingredients, stir till a boil then cover and simmer till done, about 15-20 minutes.

I always make mine from scratch. All you need is rice and some kind of diced tomato. I prefer Rotel but we like our rice hot. Rotel has all the peppers and onions you need too. Obviously Italian flavored tomatos won't work but otherwise most any diced tomato will do. If you add just diced tomatos, you'll need to add some extras like onion, bell pepper, jalapeno, and/or garlic for a more authentic flavor. I always had a bit of powdered chicken stock too. Happy rice cooking.

Oh, I do! My family loves it. It's probably too late for you tonight, but here is my recipe:
4 bacon slices
1 c chopped onions
1/2 c diced green pepper
1 16oz can tomatoes
water
1 8oz can tomato sauce
2 tsp sugar
1/2 tsp salt
1 1/3 c regular long grain rice
1/2 c shredded cheddar cheese
Preheat over to 350*. Fry bacon and drain. Set aside. In drippings, cook onions and peppers. Add 1 1/2 c water (enough to cook rice). Mix everything except cheese and bacon together in skillet-heat until it begins to boil. Pour into casserole dish & cover. Bake until all liquid is gone and rice is tender (~35-45 minutes). If rice is still crunchy, add boiled wter and cook until the water is gone. Sprinkle cheese and bacon on top-cook until melted.

Enjoy!

I dice half a yellow onion, and throw it in the pan w some butter. After a minute, I add the rice to brown. Add an 8 oz can of tomato sauce, and two cups of water with a chicken bulion cube. Mix it up, bring to a boil, then cover and simmer on low until rice is soft :-)

I have made my own a few times.
You need some spice in it.
A little hot sauce will give you some heat but you don't have to put a lot in if you don't like it too hot.
Onions - dice up an onion and add it in.
Green/red/yellow peppers - dice one up and toss it in.
Diced celery won't hurt it any.
You can add a can of beans if you like.
I try to keep a box of Zateran's on hand (I still add an onion to it and a can of beans).

I do mine essentially the same way as Jaimee. I don't measure much of anything & sometimes I'll toss in a can of corn, but otherwise about the same.

YUM-O! My favorite meal! I'm coming with Rachel! LOL

Well, when I don't have my ingredients for my spanish rice from scratch, I will make some white rice by uncle ben's minute rice, put a couple of tablespoons of butter in it, two cans of Rotel Mild, and some shredded Cheese! YUMMY YUMMY YUMMY!!!! I made this last night with our pork chops!

Enjoy your din din! :-)

Better late than never (for futue meals)!
I don't know what you mean by Spanish rice, but this is how you can make a simple Mexican Red Rice:
You fry one or two cups of rice in some vegetable oil until the rice looks yellowish/gold and it sounds hollow when you move it (move continuously or it will burn), add about half to ¾ of a can of V8 tomato sauce (this saves a lot time over making it with fresh tomato sauce and tastes just as good) and let it consume while still stirring the rice. Add the chicken broth (or water and chicken stock) on a 1 cup of rice per 2 cup liquid ratio. Add salt if need be (broth is usually enough), some chopped veggies (in Mexico would be peas, carrots and corn) and when it all starts boiling, reduce the heat to low and wait until liquid consumes itself.
Good luck to you!