Photo courtesy of Kami Stafford

Juan's Spanish Rice
This recipe was originally acquired in the early 1970s by my family from a family friend named Juan Vasquez, a native of Mexico City. We since lost contact many years ago with this person, so I have no way to contact him or his family.

Nonetheless, it is an authentic Mexican recipe, or I believe it to be such. I have not changed it significantly. It is also one of the least expensive very nutritious dishes I know how to make.
Guna Involved
Guna - Tamas
Small amount of rajas added in case of garlic and onions.
To feed 4 people as a main course:
  • 2 cups white or brown rice
  • 1 cup chicken broth
  • 3 cups water if using white rice, or 5 cups water if using brown rice
  • 1 hot dog or other sausage, cut into bite-sized pieces. This can be beef, pork, chicken, turkey, or soy.
  • 1 onion
  • Salt and garlic to taste
  • 1 8-oz can tomato sauce
  • 1 tbs oil
Chop onion and garlic. Cut up sausage.
  • Heat oil in large skillet over medium high heat. Add rice. Fry, stirring constantly, for approximately 2 minutes.

  • Add sausage, garlic, onion, and salt. Continue to fry for about 1-2 more minutes.

  • Reduce heat to low, Add broth, water, and tomato sauce. Cover, and stir occasionally. Cook until the rice is done. This will be about 15 minutes if using white rice or an hour if using brown.
Serve in bowls, adding flavorings if necessary. This dish is not supposed to be spicy.
Printer Friendly Version Back to Recipe Index Home

Copyright 2004, 2006 by Elizabeth Harper
All Rights Reserved
No part of this page may be copied as a whole or in part, except in brief citations under the "Fair Use" provision of US and International Copyright Law without written permission of the author.