Easy Spanish Rice And Beans Food

SPANISH RICE AND BEANS

Steps:

• Finely dice the onion.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes until translucent, stirring occasionally. Add the rice and cook for 2 minutes, stirring occasionally. Add the salsa, adobo sauce, broth, and kosher salt.
• Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes until all the liquid is cooked out. Remove from the heat and allow to stand for 5 minutes to steam.
• Fluff with a fork. Stir in the beans (drained and rinsed), chopped roasted red peppers and cilantro. Serve immediately.

SPANISH RICE AND BEANS

Steps:

• Toast Rice: Heat oil in a large saute pan over medium/high. Add rice and toast until the grains begin to turn golden brown, stirring often, about 7 minutes.
• Add Flavor Makers: Reduce heat to medium and add onion and garlic, continuing to cook until onion is soft.
• Cook Til Tender: Add broth, cover, and cook until rice is tender and broth is absorbed. About 15 minutes.
• Finish: Stir in salsa then beans and serve warm.

FLAVORFUL SPANISH RICE AND BEANS

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.

RICE AND BEANS, SPANISH STYLE

Steps:

• Place the red pepper over a gas flame on the stovetop to char it or blacken it under the broiler. Then place in a bowl and cover. Once cool, peel, seed and chop.
• Heat a drizzle of EVOO in a Dutch oven or deep skillet. Add the chorizo and render for a few minutes.
• Meanwhile, heat a drizzle of EVOO and the butter in a saucepot over medium heat. Add the pasta to the pot and toast to golden. Add the rice and saffron and about 2 1/2 cups of the chicken stock. Bring to a boil and sprinkle with salt. Cover the pot and cook the rice to tender, 17 to 18 minutes.
• Add the garlic, chiles and onions to the chorizo and cook to tender, 7 to 8 minutes. Stir in the tomato paste and deglaze the pan with the sherry. Next, add the beans, roasted peppers, kale, 1 cup of the chicken stock and a few grates of nutmeg and cover to wilt the greens.
• Serve the rice in shallow bowls and top with the sausage and beans.