By Packing for New Orleans. The car loaded with boxes: books, clothes, kitchen supplies. The cast iron pot in the passenger seat because it is not luggage, it is family, and family sits in the front. MawMaw Shirley's leather notebook in my bag. The Jada drawings in a tube. The recipe card in the plastic sleeve. Everything I need to build a kitchen in a new city. Everything I need to begin.
Mama cried when I loaded the car. Daddy checked the tires. Kayla texted a heart emoji, which is the most emotional thing Kayla has ever sent. MawMaw Shirley called and said, "Drive safe. Make roux when you arrive." I will. I always will.
MawMaw Shirley said make roux when you arrive, and I will — but first, I needed something simple and grounding to prove to myself that this kitchen was mine now. Spanish rice is what I made the first night: one pot, one pan, one cast iron that had already driven four hundred miles with me and wasn’t afraid of a new city. It smelled like a kitchen. It smelled like home already.
Authentic Spanish Rice
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 6
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 cups long-grain white rice, uncooked
- 1/2 medium white onion, finely diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (optional, for serving)
Instructions
- Toast the rice. Heat the vegetable oil in a large cast iron pot or heavy-bottomed skillet over medium-high heat. Add the uncooked rice and stir constantly for 3–4 minutes, until the grains turn golden and smell nutty.
- Soften the aromatics. Add the diced onion to the toasted rice and cook for 2–3 minutes, stirring occasionally, until the onion softens and becomes translucent. Stir in the minced garlic and cook for 30 seconds more.
- Add the tomatoes and spices. Pour in the diced tomatoes with their juices. Stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Let the mixture cook for 1–2 minutes, allowing the tomatoes to meld with the rice.
- Simmer with broth. Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce heat to low. Cover tightly with a lid and simmer for 18–20 minutes, until the rice has absorbed all the liquid and is tender.
- Rest and fluff. Remove from heat and let the rice rest, covered, for 5 minutes. Uncover and fluff with a fork. Taste and adjust seasoning as needed.
- Serve. Garnish with fresh cilantro if desired. Serve alongside beans, grilled chicken, or simply on its own as the foundation of a new kitchen’s first real meal.
Nutrition (per serving)
Calories: 230 | Protein: 5g | Fat: 5g | Carbs: 41g | Fiber: 2g | Sodium: 480mg