My Grandma Hilda's Spanish Rice DeToro

As promised I am sharing my Grandmother Hilda's recipe for Spanish Rice.  This recipe is actually quite simple to make and is the perfect accompaniment to many of my favorite dishes I plan to share here.  My Grandmother usually used a short-grain white rice, but I use my favorite long-grain rice instead —Organic California Basmati Rice from Lundberg Family Farms.

Lundberg Family Farms was founded in 1937, and they’ve been growing rice in California since the 1960s.  I feel good about supporting their farms because they are a California based company (Whoo-hoo!), but especially because they are committed to both organic and eco-farming practices.  Additionally, Lundberg Family Farms employs stringent arsenic testing with their test levels consistently falling well below the maximum safety levels set out by the European Safe Food Authority (EFSA).  For more information, please take a look at this page.


Many of my recipes start out using my trusty and very well seasoned 10” cast iron skillet, and an excellent first pressed California Extra Virgin Olive Oil .


 Grandma Hilda's Spanish Rice DeToro

1 cup Long-Grain Basmati Rice

1 8 ounce can Tomato Sauce (

1 chopped Spanish Onion*

1 chopped Green Pepper*

2 cloves (more or less to your taste) garlic

2 Tablespoons Extra Virgin Olive Oil

2 Sprigs fresh Parsley, minced

1 teaspoon Celery Salt

1 teaspoon Paprika (regular or smoky!)

Freshly Ground Black Pepper to taste

Lots of love!

Thoroughly rinse rice in a strainer, drain water.  Heat your cast iron skillet, adding olive oil over medium-high heat, sauté the rice in olive oil for 4-5 minutes, stirring often to avoid burning, cook until rice is almost transparent and golden.  Toss in the chopped onion and green pepper, minced garlic, and continue sautéing until the onion is transparent and the green peppers are softening. 

Next add, the can of tomato sauce, refill the empty can with filtered water 4 times and add it to the skillet, until the skillet can not accept another drop of water.  Add in parsley, celery salt, paprika, and fresh ground pepper.  Give the skillet a final stir with your wooden spoon, turn the heat up to high, when the water begins to boil, reduce heat to low and allow to simmer till finished. At this point, your rice will look like "Spanish Soup" (what my Grandpa liked to call it, when he saw it cooking on the stove).

Do not stir the rice again after this point.  The rice is ready when the end of a wooden spoon is inserted into the skillet in several areas and no liquid pools.  If there is still liquid pooling into the hole you’ve made with your wooden spoon, continue to cook the rice on low.  


*If I am serving this to my kids, I tend to dice the onion and green pepper, but normally I like to do more of a rough chop on these veggies, for a more pronounced flavor.  




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