As a child, my mom frequently prepared her version of "Spanish Rice" for me. When I was older, I inquired why her Spanish rice differed from the kind served in restaurants. I recall her explaining that it wasn't truly Spanish rice, but more akin to Creole rice. However, in truth, it wasn't exactly that either; it was more of a blend of the two. I adore this rice and can enjoy it as a standalone meal. I've discovered a way to simplify the recipe even more than my mom's version