Tastes great but doesn't look that good.
this post was submitted on 09 May 2026
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I make Span-ish rice based on a recipe a gal I used to work with gave me. Her whole family was from Mexico. It's pretty simple, do with this what you will.
2 cups long grain rice.
2 cups good chicken stock (I use better than bouillon).
1 small can tomato sauce.
A lot of cumin. Like a lot. A can of adobo sauce (optional). 1 can of Rotel (optional).
2 tablespoons of butter
Melt the butter in a large saute pan, toast the rice and ground cumin until the rice smells nutty. While that's going mix together the tomato sauce, stock and any adobo sauce or blended chipotle peppers you plan on using. If you don't like it spicy I'd still suggest using a little adobo. When the rice is toasted and in the liquid and Rotel. I generally stir it together here. As soon as it's boiling put a tight lid on it and let it go for 15 minutes. Take it off the heat, remove the lid and fluff the rice with a fork and let it sit for a few minutes. This is a good time to taste for seasoning and add salt if you feel like it's needed. I find this gets better as it sits. Always better the second day.
If you plan on adding any veggies like onion, Bell pepper, or corn, I've found it's best to saute them separately and add them back to the pan with the liquid. I've never added chicken but I would imagine if you use chicken thighs you could do the same thing.
Thank you! Sounds delicious!