EASY SPANISH RICE
Cook a pot of rice using chicken broth, tomato sauce, and a few seasonings to make this quick and easy Spanish Rice. It's the perfect base for rice bowls or a delicious side dish to your favorite Mexican entrees!
Provided by Samantha Skaggs
Categories Side Dish
Time 25m
Number Of Ingredients 10
Steps:
- In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
- Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.
Nutrition Facts : Calories 164 kcal, Carbohydrate 27 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 578 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPANISH RICE FOOL PROOF BY FREDA
Member's Choice! You voted, and you're right. This will go well with your next Mexican meal! Adjust the hotness of this one to suit your taste with your use of peppers.
Provided by FREDA GABLE
Categories Other Side Dishes
Time 30m
Number Of Ingredients 15
Steps:
- 1. Saute in saucepan, with a tight Fitting Lid, on low heat. Butter, Jalapenos, Onions and garlic. ADD 2 Cups rice, Toss & saute again to coat the Rice in the Oils. NOTE: when you coat all the rice in the Oils its going to help the rice to stay seperated when it cooks, so it don't get gummy or sticky. Saute on low heat, ONLY 2 MINUTES ( set the Timer)
- 2. Now your going to ADD SPICES: Paprika, Cayenne, Cumin, Salt. Stir in and toss well.
- 3. Then ADD; LIQUIDS, Add 2 1/4 Cups Stock or Water also add 1/2 Cup tomato sauce. Turn heat to Medium High, Bring to simmer. then turn down to Low, COVER, with tight fitting lid. Simmer & cook, ONLY 20 MINUTES. (Set Timer)
- 4. After 20 Min. . . . DO NOT PEEK Now, Set timer for another 9 Min, (DO NOT PEEK!!!) After 9 min, (Secret # 2 & Very Important Step). . . . FLUFF RICE, with a big Meat Fork. you should have very fluffy rice, full of Flavor, that seperates with the fork, and does not stick together. GARNISH WITH chopped "GREEN ONIONS" ON TOP TO SERVE.
- 5. SECRETS to this "FOOL PROOF" Spanish RICE ARE: 1. Coating the rice in the Oils. 2. Fluffing the Rice with a fork after the 9 Min of Resting. . . That is the KEY!!
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.
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
ARROZ: SPANISH RICE
Steps:
- Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
- Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.
FOOL PROOF SPANISH RICE
I found this in an instructional video on how to make spanish rice like you get in mexican restaurants. The key is coating the uncooked rice with butter and using less liquid than is normally called for. This rice is not sticky or gummy if prepared exactly as written.
Provided by Jazz Lover
Categories Mexican
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan with tight fitting lid.
- Add uncooked long grain white rice and stir.
- Add jalepenos and minced garlic.
- Cook on low heat and stir constantly for about 2 minutes.
- Add paprika, cayenne pepper, cumin and salt to rice and mix well.
- Add chicken stock and tomato sauce.
- On medium high heat stir constantly and bring to a simmer.
- Once simmering, turn to low heat and cover with tight fitting lid.
- Cook for 20 minutes without lifting the lid.
- After 20 minutes, turn heat off and let sit with lid on for 9 minutes.
- After sitting for 9 minutes, fluff with a fork. Sprinkle with green onion if desired.
Nutrition Facts : Calories 284.4, Fat 3.6, SaturatedFat 1.6, Cholesterol 7.8, Sodium 450.6, Carbohydrate 54.5, Fiber 1.5, Sugar 2.6, Protein 7.2
FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")
Provided by Marcela Valladolid
Time 36m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
- In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.
NO FAIL FOOLPROOF RICE
You will never have to worry about burning the pot dry again! It works EVERY TIME and you don't have to stand around to watch. Very easy!
Provided by Carola in Perth
Categories Rice
Time 31m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Combine rice and water in a medium to large saucepan with a secure fitting lid (vents closed).
- Bring to the boil (you will see bubbles forming around the lid - do NOT open the lid) and turn off the heat.
- Leave to stand for about 20-25 minutes. Do not, I repeat, DO NOT open the lid at any time until after the 25 minutes is up.
- Fluff the rice with a fork and serve immediately.
PERFECT SPANISH RICE
You don't need to visit an authentic taqueria when using this recipe. You might even like it better than a restaurant's Spanish rice....I know I do. I was taught how to make this dish from my mother-in-law, a native of Guadalajara Mexico. The rice is moist and full of flavor and you can add cooked and shredded chicken and/or peas for a complete 1-dish meal. Great for potlucks, dinner parties and side dishes to your favorite Mexican meal. This recipe is relatively simple to make and inexpensive. Try it and impress YOUR Mexican mother-in-law :)
Provided by Leahferne
Categories White Rice
Time 50m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet or frying pan, heat your oil and add onion.
- Once the onion starts to brown on the edges add the garlic.
- Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
- While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
- Pour the can of cut tomatoes in the pot with 1 can's worth of water.
- Toss in the chicken bouillon and you are now ready for the rice.
- Once your rice has developed a good color, transfer everything from the frying pan to the pot.
- Cover and bring to a hard boil.
- Once boiling reduce heat to a soft simmer for 15-20 minutes.
- After most of the liquid has been absorbed stir the rice and remove from heat.
- Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.
Nutrition Facts : Calories 160.3, Fat 7, SaturatedFat 1, Sodium 10, Carbohydrate 22.2, Fiber 1.4, Sugar 1.7, Protein 2.2
OLE! FLUFFY MEXICAN RICE
My recipe for flavorful, fluffy Mexican rice. For added aromatics, try this using basmati rice (I don't recommend Jasmine rice, as it is a sticky rice more suitable for Asian dishes).
Provided by The Spice Guru
Categories Long Grain Rice
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- NOTE: DO NOT SKIP THIS STEP IF YOU WANT FLUFFY RICE! MEASURE 1 1/2 cups long grain white rice into a large re-sealable container; COVER rice completely with very hot water; REPLACE lid and let rice sit for 15 minutes; DRAIN rice in a large mesh sieve; RINSE rice under constantly running cold water for 1-2 minutes; ALLOW rice to drain well.
- SET oven rack in the center position; PREHEAT oven to 350°F.
- IN the large bowl of a food processor with the blade intact, add 1/2 medium onion, 1/2 (seeded) green bell pepper (or 1 large seeded fresh jalapeno pepper), and one large fistful of fresh cilantro leaves; PULSE vegetables until finely chopped.
- IN a large, heavy oven-safe pot (with an accompanying tight-fitting lid) add 2 tablespoons hickory bacon drippings and 1 tablespoon vegetable oil (or 3 tablespoons vegetable oil); WARM fat over medium heat.
- ADD the rinsed drained rice to pot; SAUTE, stirring often just until rice begins to turn light golden; MEANWHILE, crush 2-3 garlic cloves using a garlic press; MASH crushed garlic in a small bowl with 1/2 teaspoon salt using a small spoon, until a paste is made; STIR paste into rice.
- ADD the chopped PROCESSOR INGREDIENTS to the RICE SAUTE; COOK just until the onion has softened, stirring as needed.
- ADD the SEASONED BROTH ingredients to the RICE SAUTE (One 14-ounce can chicken broth (1 3/4 cups), one 8-ounce can tomato sauce, 1 tablespoon fresh lime juice, and 1/8 teaspoon ground cumin; STIR.
- BRING mixture to a full rolling boil; COVER rice; TRANSFER rice to preheated oven; BAKE for 30-35 minutes.
- REMOVE pot from oven using hand mitts; FLUFF rice with a fork lightly; SERVE.
- SNAP your fingers and shout "OLE!".
SPICY SPANISH RICE
Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
- Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
- Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.
Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
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- Put diced onion, and diced pepper in large pot (we use a dutch oven) with 1 TB cooking oil. Meanwhile, brown onions and peppers for about 5 minutes over medium heat.
- When the onions start to appear translucent or slightly brown, add dry rice to pot. Cook for 5 additional minutes, stirring frequently to keep rice from burning.
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