SPANISH RICE
Learn how to make Authentic Spanish Rice aka Mexican Rice at home! Ready in less than 35 minutes. The perfect side dish to go alongside beef, chicken or fish!
Provided by Kelley Simmons
Categories Side Dish
Time 35m
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium high heat and melt butter.
- Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
- Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
- Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
- When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!
Nutrition Facts : Calories 271 kcal, Carbohydrate 46 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 264 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
AUTHENTIC SPANISH RICE
Make and share this Authentic Spanish Rice recipe from Food.com.
Provided by catalinacrawler
Categories Spanish
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
- brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
- add diced onion, minced garlic, sauté for 1 minute.
- add seasoned broth, bring to a boil.
- reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
- most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
- after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.
EASY SPANISH RICE WITH BEANS RECIPE
You can eat the rice on its own or wrap it up in a tortilla to make delicious dinner wraps. So yummy! I also love that beans are good for you. Beans contain a lot of soluble fiber, protein, carbohydrates, folate and iron.
Provided by Angela V
Categories Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Heat the oil in a large sauce pan over medium heat.
- Add in the onion and saute until soft (about 1-2 min).
- Add in the rice, mix with the onion and cook for about 5 minutes or until the rice gets a golden color.
- Add in the garlic and saute for one more minute.
- Pour in the broth and salsa on the rice (try to not add it directly onto the hot pan), add the beans, salt and pepper and stir it up. Bring to a boil.
- Turn the heat to low and cover, rice should simmer for about 25 minutes.
- Mix well, add fresh cilantro and serve.
Nutrition Facts : Calories 332 calories, Carbohydrate 58 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 7.8 grams fat, Fiber 1.3 grams fiber, Protein 5.9 grams protein, SaturatedFat 1.5 grams saturated fat, Sodium 487 grams sodium, Sugar 1.2 grams sugar
AUTHENTIC PUERTO RICAN RICE AND BEANS
This is my family's recipe straight from Aguada, Puerto Rico. In PR we make it from scratch (all the seasoning, but this recipe tastes the same, just easier than the all home-made version. This recipe is easy and serves 4, or 2 if you eat alot!! Muy rico, come lo
Provided by boricua_nena
Categories White Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Made by Goya brand and can be found in the Spanish/Latin section of your grocery store Cook white rice as instructions on package of rice say to (5 minute rice is perfectly fine).
- make sure when you are done cooking to let excess water out of rice.
- In saucepan, heat oil on low-medium heat and put in the ham, salted pork, or Canadian bacon.
- once it starts to sizzle, add the garlic powder and Adobo seasoning.
- Then add the Sofrito and Sazon con Azafran seasoning, stir.
- Next add red beans (drain most of liquid, just a little bit is needed to pull the sauce together).
- Mix and serve.
- (in Puerto Rico, it is traditional to serve rice and beans with almost every meal, but mainly with pork chops (cooked with a little sofrito and adobo seasoning) on the side).
- Enjoy (a wonderful recipe straight from the island).
SPANISH RICE AND BEANS
This Spanish Rice and Beans is super easy to make, prepared in one pot for easy meal prep and made with authentic spices. Everything is ready in under 25 minutes, packed with fantastic flavors, also naturally vegan and gluten free. Even picky family members will love this.
Provided by Contentedness Cooking
Categories Lunch, Dinner
Time 17m
Number Of Ingredients 12
Steps:
- Heat a pot with a bit of oil - or vegetable broth if you avoid oil. Add minced garlic, optional bell pepper, and onions.
- Fry everything for around 3 minutes before adding uncooked rice, tomato sauce, vegetable broth, smoked paprika, and optional soaked saffron.
- Cook everything according the rice package instructions. Mine was ready in 8 minutes, so it really depends on your rice and brand. Last mix in optional olives and parsley.
- Serve on plates or bowls and devour, yum.
Nutrition Facts : Calories 198 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0.8 grams fat, Fiber 6 grams fiber, Protein 7.7 grams protein, SaturatedFat 0.2 grams saturated fat, ServingSize 2 cups, Sodium 140 grams sodium, Sugar 4.8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0.4 grams unsaturated fat
FLAVORFUL SPANISH RICE AND BEANS
Very flavorful, quick, and simple rice and beans with a Mexican twist.
Provided by Alicia
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.
Nutrition Facts : Calories 318.2 calories, Carbohydrate 57.1 g, Fat 6.2 g, Fiber 6.7 g, Protein 9 g, SaturatedFat 0.8 g, Sodium 2175.8 mg, Sugar 3.4 g
SPANISH BEANS WITH TOMATOES AND ONIONS
Provided by Albert Bevia @ Spain on a Fork
Time 25m
Number Of Ingredients 12
Steps:
- Finely dice 1/2 of a green bell pepper, thinly slice 4 cloves of garlic, finely dice 1 onion and reserve 2 cups of cooked lima beans
- Heat a non-stick frying pan with a medium heat and add 2 tablespoons of extra virgin Spanish olive oil, after 2 minutes add the sliced garlic and diced onions and mix with the oil, after 3 minutes add the diced green bell pepper and mix with the garlic and onions, after 4 minutes add the 2 cups of cooked lima beans, season with a 1/4 teaspoon of hot smoked paprika, a 1/4 teaspoon of sweet smoked paprika, a 1/2 teaspoon of cumin powder, a pinch of sea salt and some freshly cracked black pepper, mix everything together until well combined
- Next add 1 can of diced tomatoes, season again with sea salt and freshly cracked black pepper, lower the fire to a LOW heat and mix together, let it simmer for 4 to 5 minutes, then remove from the heat and garnish with freshly chopped chives, enjoy!
AUTHENTIC SPANISH RICE
It's difficult to find really good Spanish rice. Most restaurants totally miss the mark on this Mexican staple. This is just like my Mother-in-law used to make.
Provided by Kathy T
Categories Rice Sides
Time 30m
Number Of Ingredients 14
Steps:
- 1. Heat oil in a large dutch oven over medium heat and brown rice once oil is heated.Fry until the rice is golden.
- 2. Add fresh vegetables and tomato (along with a little of the liquid). Stir and sauté for a bit to soften the onion. The frozen carrots and peas (mixed together in a bag found in the freezer section at the grocery store) is as desired but if I had to measure it out it's probably about ¾ cup.
- 3. Add broth, water and seasonings. Mix well; Bring to a boil; reduce heat to simmer and continue cooking for 20-25 minutes. Rice is ready when the liquid is absorbed and the rice is fluffy.
- 4. *NOTE Do Not use Uncle Ben's rice as it is "Converted" and will not puff up when fried. It will not be light when the cooking process is finished. I usually use an inexpensive store brand because it's what works best.
SPANISH CHORIZO RICE RECIPE
Spanish chorizo rice is one of the most loved recipes by all Spaniards, and especially by Andalusians. This should come as no surprise, as it is an easy recipe to make and is made with common ingredients. If you like rice and want to raise its level, or if you simply like Andalusian recipes, then you are in the right place!
Provided by Paulina
Categories Rice Recipes
Time 45m
Number Of Ingredients 13
Steps:
- In a saucepan, cook the sliced chorizo for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
- Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
- After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
- Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
- For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
- Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.
Nutrition Facts : Calories 388 calories, Carbohydrate 58 grams carbohydrates, Fat 7 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 273 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 7 grams unsaturated fat
AUTHENTIC SPANISH RICE RECIPE
This authentic Spanish rice recipe (Mexican rice recipe) is moist and full of texture with freshly chopped tomato, onions, garlic, and bell pepper.It's a traditional recipe that's easy to prepare and has been passed down through generations of Mexican-Americans.
Provided by firstdayofhome.com
Categories Side Dish
Time 40m
Number Of Ingredients 8
Steps:
- Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
- Add the onion,garlic, and bell pepper and saute 1 minute.
- Add the diced tomato and cook slightly.
- Add the chicken bouillon and stir just to coat the rice.
- Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
- Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
- Let stand 5 minutes before serving.
Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, Sodium 152 mg, Fiber 1 g, Sugar 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, UnsaturatedFat 4 g
24 BEST SPANISH FOODS (+ RECIPE COLLECTION)
Bring home the taste of Spain with these authentic Spanish recipes. From paella to sangria, these traditional dishes will make the meal extraordinary!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Spanish dish in 30 minutes or less!
Nutrition Facts :
AUTHENTIC SPANISH RICE RECIPE
Taste the toasted saffron, garlic and more in our delicious Authentic Spanish Rice Recipe. A delightful combination of rice, tomatoes, onions, spices and more, serve up this authentic Spanish rice recipe tonight for a dish the whole family is sure to love!
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Bring 1/4 cup water just to simmer in small saucepan. Remove from heat. Add saffron; stir. Let stand until ready to use.
- Heat dressing in large saucepan on medium heat. Add green peppers, onions and garlic; cook 3 min. or until crisp-tender, stirring frequently. Add rice; cook and stir 1 min.
- Add tomatoes, black pepper, saffron and remaining water; stir. Bring to boil; cover. Simmer on medium-low heat 20 to 25 min. or until rice is tender and all the water is absorbed. Fluff with fork before serving.
Nutrition Facts : Calories 190, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
AUTHENTIC SPANISH RICE
For a great side for any main dish, try this great authentic spanish rice. The bacon drippings add another layer of flavor and make the rice delectable.-Maria Goclan, Katy, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a skillet, heat bacon drippings on medium-high. Add rice; cook and stir until rice is golden brown. Add onion and garlic; stir and cook 3 additional minutes. Add all remaining ingredients. Cook, uncovered, on medium heat for 20 minutes, stirring only once after 10 minutes. Check rice for doneness by tasting a few top grains. If rice is firm, add a little water; cover and cook 5 minutes more.
Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 219mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
BEANS AND RICE
Steps:
- In a large skillet heat oil over medium high heat. Stir in onion and cook for 2 minutes. Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute. Stir in tomatoes, beans, and water and stir well. Simmer mixture for 15-20 minutes or until it has thickened. Stir in the chopped parsley or cilantro. Serve hot over rice with various toppings.
EASY AUTHENTIC SPANISH RICE
My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.
Provided by Megan
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.
Nutrition Facts : Calories 253 calories, Carbohydrate 26.7 g, Cholesterol 36.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 521.7 mg, Sugar 1.4 g
MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
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ENCHILADAS, BEANS, AND RICE - THE SEASONED …
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5/5 (2)Total Time 20 minsCuisine MexicanCalories 38 per serving
SPANISH RICE AND BEANS | EASY RECIPE - ELAVEGAN | RECIPES
From elavegan.com
4.9/5 (15)Calories 363 per servingCategory Dinner, Side Dish
- Check the video in the blog post for visual instructions.Add the rice to a bowl with cold or lukewarm water and let it soak for at least 10 minutes (I recommend 30 minutes if you have the time), then discard the water. Meanwhile, chop the onion, garlic, bell pepper, and prep the other ingredients.
- Heat the oil in a large skillet or pot, add onion and the bell pepper. Sauté for about 3 minutes. Stir in the garlic, and all spices and sauté for a further one minute.
- Add the rice, salsa & veggie broth and bring the mixture to a boil. Please note that you'll need more vegetable broth and salsa if using rice that requires a longer cooking time.
- Cover the skillet or pot and let simmer on the lowest heat setting for about 15-20 minutes. Do not uncover the lid, and do not stir while cooking! The cooking time depends on the rice variety (check the package instructions). Jasmine rice or Basmati rice cook much faster than e.g. brown rice.
EASY AND AUTHENTIC TRADITIONAL SPANISH RICE ... - FOOD …
From thevintagekitchenchef.com
Estimated Reading Time 2 mins
PUERTO RICAN RICE AND BEANS - GOYA FOODS
From goya.com
4.8/5 (12)Total Time 20 minsServings 4
ONE POT SPANISH RICE AND BEANS - THE FOOD HUSSY
From thefoodhussy.com
Cuisine American, Mexican, SpanishTotal Time 25 minsCategory Entree, SideCalories 568 per serving
10 BEST SPANISH RICE BEANS RECIPES - YUMMLY
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From ambitiouskitchen.com
4.7/5 (80)Calories 344 per servingTotal Time 8 hrs
- STEP 1: Soak the beans and bay leaf for 6-8 hours in 6-8 cups of water or broth; you want about 1 inch of liquid on top of the beans. I recommend soaking your beans for no more than 8 hours. You can soak at room temperature.
- STEP 2: After you soak the beans, bring beans to boil for 1-2 minutes, then reduce heat to low, cover and simmer gently for 1-2 hours or until beans are tender and soft. The last half hour that your beans are cooking you can begin to make your sofrito (see below), or once the beans are done cooking you can turn the heat off and allow the beans to sit while you cook your sofrito. It’s just up to your advancement level of cooking and preference. REMOVE THE BAY LEAF BUT DO NOT DRAIN THE BEANS. The liquid is essential to the recipe!
- STEP 3: How to make Sofrito (for 1 pound beans): Sofrito in spanish means sauce -- very traditional in many of the main staple foods in Puerto Rico: Add oil to a medium skillet and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to low and add tomato sauce, sazon and simmer for 2-3 minutes until sauce comes together. Add your sofrito to the beans (remember you were not supposed to drain the beans) and simmer uncovered over medium low heat for 20-30 minutes, stirring occasionally, so that the spices infuse with the beans. After that, turn the bean off and cover so that they keep the heat while you finish making everything else. They should stay hot enough for an hour or so.
- STEP 4: While the beans are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes. Bring heat to medium-low and add tomato sauce, sazon and adobo and simmer for 2 minutes until sauce comes together. Next add in entire can of pigeon peas (with the liquid -- DO NOT DRAIN) and 3 cups water, and bring to a boil. Once it boils, stir in 2 cups of rice, cover, reduce heat to low and simmer 20 minutes or until rice is tender.
ONE-POT SPANISH RICE & BEANS - CONNOISSEURUS VEG
From connoisseurusveg.com
5/5 (7)Total Time 30 minsCategory EntreeCalories 356 per serving
- When the oil is hot, add the onion and bell pepper. Cook, stirring frequently, until the pepper softens a bit and the onion becomes translucent.
- Stir in the garlic, cumin, paprika, and oregano. Cook for about 1 minute more, until the mixture becomes very fragrant.
- Add the broth, rice, beans, and tomato paste. Turn up the heat to high and stir to fully dissolve the tomato paste.
SPANISH RICE WITH BLACK BEANS - THE MIDNIGHT BAKER
From bakeatmidnite.com
Cuisine MexicanTotal Time 40 minsCategory Side Dishes, Vegetarian DishesCalories 522 per serving
- Heat a large, deep skillet over medium heat. Add the olive oil, butter, chopped onion, garlic, green pepper and jalapeño. Cook for 3-5 minutes, being careful not to burn.
- Add the entire can of tomatoes, rice, chicken stock, black beans, taco seasoning, pepper and salt (if using). Stir to combine.
- Bring mixture to a boil, cover and reduce heat to low. Cook for 20-25 minutes or until rice is tender and most of the liquid is absorbed.
6 TASTY SPANISH RICE DISH RECIPES FOR YOUR MAIN COURSE
From thespruceeats.com
Estimated Reading Time 3 mins
- Paella de Marisco (Seafood Paella) Paella de marisco is the king of Spanish rice dishes and probably the most famous and popular Spanish dish around the world.
- Paella Valenciana. Paella Valenciana is the traditional version of Valencia’s signature rice dish. The recipe includes rabbit, chicken, and snails, along with a flavorful mix of garlic, onion, tomato, and saffron.
- Arroz Cubano (Cuban Rice) Switching gears from the elaborate to the simple, this main course can be prepared in a snap on any weeknight. Arroz Cubano requires just six ingredients and less than an hour of your time.
- Arroz al Horno (Oven-Baked Spanish Rice) Arroz al horno is "Spanish baked rice" (horno means "oven") and it's another common dish from the rice-growing region of Valencia.
- Arroz con Pollo (Chicken and Rice) Arroz con pollo (chicken and rice) is a standard main course in homes across Spain and Latin America. It is so popular because it is tasty, inexpensive, and easy to cook up.
- Alubias con Arroz (Beans With Rice) The Spanish eat almost as many beans as they do rice, so it's only natural that the two come together in alubias con arroz.
SPANISH RICE AND BEANS RECIPE (MEXICAN RICE)
From whereismyspoon.co
Ratings 6Calories 320 per servingCategory Pasta And Rice
- Finely chop the onion and the garlic. Set aside. Chop the pepper and the whites of the green onions. Set aside separately.
- Heat the oil in a large Dutch oven, heavy-bottomed or non-stick pan. Cook the onion and the garlic until slightly yellow.
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