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Cooking With Chef Hermann: Spanish Rice

Spanish Rice


  • 2 Medium Tomatoes
  • 1 Medium Onion
  • 2 garlic cloves
  • ½ tsp Ground Coriander
  • Pinch Ground Cumin
  • Salt and Pepper
  • ½ C Olive Oil
  • 2 C Long grain white rice or Arborio Rice
  • 1 C Chicken Stock


In blender, puree the tomatoes with the onion, garlic and ½ tsp salt in short bursts until smooth

In large saucepan, heat the oil.  Add the rice and stir over medium heat until lightly toasted.  Pour in the tomato mixture and stock and bring to a boil.  Cover and cook over low heat until liquid has evaporated, about 20 minutes.  Remove from the heat and let stand for 10 minutes.  Fluff with a fork and serve.