Spanish Rice

Spanish Rice is traditionally a side dish in Mexican cuisine. Its simple ingredient list, full flavour and versatility, though, makes it more widely appealing. 

A search of Australia's digitised newspapers on the Trove website shows that Spanish Rice was quite popular in Australia in the early 1900's, especially the 30's and 40's.

And Nana Ling was on trend, recording this recipe in November 1942.

Spanish Rice Ingredients

To make this dish, you'll need:

• butter
• basmati rice
• tomatoes
• onion (or 1 small onion)
• stock (chicken or vegetable).

How to make Spanish Rice

TIP: Keep in mind that this recipe uses only half a cup of rice and serves 2 people. Double (or triple) the quanitities if you're cooking for more.

Start by melting the butter in a large heavy-based saucepan.

Next, you add the rice and cook over medium heat for 5 minutes or until rice browns, stirring from time to time.

The chopped tomatoes and onion go in next – continue cooking for 1-2 minutes.

You then add the warmed stock and cover the saucepan with a lid.

Simmer for 20 minutes, covered, stirring occasionally.

Season with salt and pepper – and you can also garnish with lemon and chives before serving.

Spanish Rice: versatile side or quick and tasty lunch

It may be known as a side dish, however we enjoyed a bowl of Spanish Rice with a few tortilla chips as a quick and easy lunch.

You can find more of Nana Ling's handwritten recipes here, and other tasty side dishes here.