Thing is, there's not a written recipe.
So about this time last year, when I was visiting my parents, I had him show me how to make it. I didn't write it down, so this is probably not exactly the way he does it, so this is my version of my dad's spanish rice.
And as the title of this thread says, I'm no Pioneer Woman, but I figured her style of explaining a recipe through photography would work well for this. So here goes...
Here's what you need. We'll talk about amounts as we go...
1 bunch of green onions
1 green bell pepper
28 oz can of diced tomatoes
soy sauce (optional)
cayenne pepper (optional)
Before you even turn on your burner, go ahead and prepare everything, so it's ready to throw in the skillet. The rice can burn really easily, so this way, you don't have to worry about not being able to watch it as you chop something, or measure something.
So chop your green onion and bell pepper, but keep them separated, because you'll add them at different times...
Okay, turn on the burner. I usually keep mine on about 6 or 7 (gas stove), but of course, do whatever works with your stove. You want it a little higher than medium heat.
Pour enough vegetable oil to cover the bottom of your pan...
After the oil gets hot, add the white rice. I use about 1 cup.
Try to coat it evenly around the surface of the pan.
Stir, and then let the onions cook for just a little bit...maybe a minute..
During that minute, you might want to add some more olive oil. Basically, if the pan starts looking too dry, I add just a little oil...
My dad likes to add a little soy sauce. I'm out of soy sauce, so this is where I add in some salt (a little more salt than usual, since I'm not doing the soy sauce)...
To your own taste, and only if you want to, sprinkle a little cayenne pepper.
You want to add enough so that your rice mixture is completely covered, and then some...Kind of like this.
Cover, and turn the heat down a little...