I tried making some Spanish rice the other day and it's turned out really chewy. I can't figure out if I used too little chicken broth or not enough.
It came out really starchy I think - very clumpy, feels like it's sticking to my teeth when I eat it. Basically, not very pleasant!
Here's the recipe I used: - medium grained rice from Albertson's - bag said 1 3/4 cups of water for each cup of rice. I used two cups of rice and so put in 3 1/2 cups of broth. - 1 16oz can of diced tomatoes - I drained most of the juice out before I put them in - 1 sm can of diced chilies - again, I drained out most of the liquid - some salt, pepper, oregano, chili powder, garlic powder
I fried up some chopped onion and peppers in a small amount of olive oil before adding the rice and broth and other ingredients. Then let the whole thing simmer for about 20 minutes - or until there was no liquid left.