Easy Spanish Rice Food

EASY SPANISH RICE

Steps:

• Melt Butter in sauce pan.
• Add onions and saute until translucent.
• Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,.
• Add tomato sauce, water, salt, pepper, and mustard. Stir.
• Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.

EASY SPANISH RICE

Steps:

• Rinse brown rinse and drain.
• In a small sauce pan heat the olive oil over medium heat.
• Sauté the rice for a few minutes in the oil.
• Add the cumin and Sazón Goya and mix well.
• Add the chicken stock and tomatoes. Bring to a boil.
• Reduce to a slow simmer and cover for about 1 hour. Check after 50 minutes due to stove differences. There should be a small amount of liquid left.
• Remove from heat, uncover and let stand for a few minutes to absorb the rest of the liquid.

EASY SPANISH RICE

Steps:

• Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
• Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

QUICK SPANISH RICE

Steps:

• Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

EASY SPANISH RICE

Steps:

• Combine salsa and red pepper sauce.
• Stir into rice.
• Heat in either microwave or pot until hot.

QUICK AND EASY SPANISH RICE

Steps:

• Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
• Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
• Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

VERONICA'S EASY SPANISH RICE

Steps:

• In a large skillet, heat the oil over medium heat.
• Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

EASY AUTHENTIC SPANISH RICE

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.

EASY SPANISH RICE

Steps:

• In a medium size sauce pan, place olive oil, pepper and tomato bullion.
• Simmer until bullion dissolves.
• Add rice.
• Add water.
• Add salsa (or tomatoes and onion).
• Sprinkle a tiny bit more pepper.
• Stir together.
• Cover and simmer for 20 minutes as you would regular rice.
• Fluff and serve.

BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

SUPER EASY SPANISH RICE

Steps:

• Warm water that will go into rice and dissolve the bouillon in it.
• Add bouillon water to rice and add onions.
• Cook onions and rice.
• When finished add tomato sauce.
• Viola!