I absolutely love serving this rice with any Latin main course. It’s so quick and easy to make that you can have it ready quickly as a last minute side dish. The base is my go-to white rice which I then give a whole lot of flavor with Spanish spices!
- 1 stick butter
- 2 cups long grain rice
- Pinch of salt
- Pinch of saffron
- 1/2 tspn adobo seasoning
- 1/4 cup white wine
- 3 cups chicken stock
- 1/2 cup frozen peas
Get a medium pot on the stove and melt the butter in it over medium heat. While it is melting, toss the rice in it to coat it and let the rice get slightly toasted. Add in the salt, saffron and adobo and stir it into the rice and butter. Pour in the white wine and let it simmer for a minute or two to cook off the alcohol. Then pour in the stock and get the peas in on top. Give the mixture a stir and bring it to a low boil. Reduce it to a very low simmer and cover the pot.
Let the Spanish style rice cook for about 20 minutes, until it absorbs all of the liquid and is tender. Take it off the heat and fluff it up with a fork.
It’s that easy, you’re ready to serve! The rice is slightly creamy and has loads of flavor from the saffron and adobo seasoning. The peas give it fantastic texture as well as a pop of color. Serve it with your favorite Latin influenced dishes. I served mine with my chicken thighs in adobo sauce and it was a match made in heaven. I also had an incredibly sneaky and tasty master plan for the leftover rice since I made too much for just the two of us. Check out these amazing spicy ham and cheese croquettes!