Spanish Rice

Step 1

In a high-powered blender, combine onion, carrot and tomato. Puree on high until smooth. Set aside. Add onion, carrot and fresh tomato to the blender, and puree. Set aside.

Step 2

In a small bowl, combine hot water and caldo de tomate seasoning: stir and set aside.

Step 3

In a fine-mesh sieve/strainer, rinse rice under cold water until the water runs clear. Drain.

Step 4

Heat a medium skillet over medium-high heat. Add olive oil and rice. Cook and stir constantly for 3 to 4 minutes until rice begins turning golden brown. Careful not to burn it!

Step 5

Add onion-tomato puree mixture to the skillet and cook, stirring, for one minute until heated through. Add can of tomato sauce and cook for one minute.

Step 6

Add caldo de tomate seasoning to rice and stir through. Allow rice to come to a boil then reduce heat to low. Cover and simmer with the lid on the pot for 20 minutes.

Step 7

Remove from heat and allow to sit for 10 minutes, then fluff with fork. Enjoy!

Step 8

Run water over a large rimmed baking sheet, then pour off excess but don’t dry. Evenly spread cooked rice on a baking sheet (do not press down). Place in the refrigerator until completely cooled.

Step 9

Transfer rice to a labeled gallon size (4L) freezer bag. Seal, remove as much air as possible, and freeze.

Step 10

Place bag in the refrigerator for at least 12 hours or up to 24 hours to thaw.

Step 11

Empty contents into a large, microwave-safe bowl. Cover loosely with a wet cloth or paper towel. Microwave in 1-minute increments on medium, stirring after each, until rice is hot.

Step 12

You can also reheat it on the stove. Transfer rice to a large saucepan, sprinkle with 1 tsp/5mL water, cover and heat over medium heat over medium heat, occasionally stirring gently, until hot