I love going to our local Mexican restaurants and no matter what you order you usually receive a side of Spanish rice. Recently I made this Mexican Stuffed Chicken, which is one of my family’s favorites, and I needed a side dish to go along with it. In the past I’ve made packaged rice but I didn’t have any in the pantry so I thought I’d try my hand at making Spanish rice from scratch and my family loved it so much more than the pre-packaged kind.
This Restaurant Style Spanish Rice is light and fluffy with just the right amount of spice. In my opinion it’s better than any rice I’ve ever had in a Mexican restaurant.
For this recipe I used my cast iron skillet because it can easily go from stove-top to oven. If you don’t have a cast iron skillet you can find great cast iron skillets here. I also used a food processor to puree the tomatoes and onion. I have owned several food processors over the years but my favorite, and the one I currently own, is the Ninja Master Prep.