how do i make "REAL" spanish rice?

Try this site, it has 48 Spanish food recipes including Spanish Rice.

http://www.recipesource.com/ethnic/europe/spanish/

Traditional Spanish Rice Side Dish

Ingredients -

1 cup uncooked rice

2 cloves garlic, minced

2 cups cold water

½ onion

1 tablespoon chicken bouillon

¼ cup tomato sauce

Roma tomato, chopped into 8 pieces

1 teaspoon cumin powder (or seeds crushed into powder)

1 chili pepper, sliced lengthwise

1 tablespoon olive oil

Salt to taste

Preparation:

Put the oil into a medium saucepan and heat to a medium temperature. Add the rice and brown it in the oil while stirring.

Add the garlic when the rice is nearly browned. Add the water, then the rest of the ingredients. Mix well. Cover, with a small air escape, and turn the heat down to medium low.

Cook the rice for 20 to 30 minutes but check after 20 to see if it is ready.

You do not need to stir the rice or lift the lid while it cooks. It is ready when the rice is fluffy, all the water is gone, and the grains are split open (because of the browning).

If it is still sauce-like rather than dry, cook a few minutes more. Adjust the spices and serve hot as a side dish with tacos, enchiladas, or burritos. You can also eat this dish by itself as a snack.

(Serves 4)

Simple method is to use tomato juice instead of water.

Or you can use chicken stock & tomato paste.

But you can also add onions & other vegetables.

Cook the rice in hot oil with onions first.

EASY PAELLA

"In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic, onions, red pepper flakes, paprika, and bay leaf."

2 tbsp. olive oil

1 tbsp. paprika

2 tsp. dried oregano

salt and black pepper to taste

2 lbs. skinless, boneless chicken breasts, cut into 2“ pieces

2 tbsp. olive oil, divided

3 cloves garlic, crushed

1 tsp. crushed red pepper flakes

2 cups uncooked short-grain white rice

1 pinch saffron threads

1 bay leaf

1/2 bunch Italian flat leaf parsley,

chopped

1 qt. chicken stock

2 lemons, zested

2 tbsp. olive oil

1 Spanish onion, chopped

1 red bell pepper, coarsely chopped

1 lb. chorizo sausage, casings removed and crumbled

1 lb. shrimp, peeled and de-veined

1. In a medium bowl, mix together 2 tbsp. olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.

2. Heat 2 tbsp. olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.

3. Meanwhile, heat 2 tbsp. olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.

4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.

Serves: 8