Mexican Rice Spanish Rice Food

SPANISH RICE RECIPE

Steps:

• Heat oil in large frying pan on medium heat.
• Add rice and cook until golden brown.
• Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
• When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
• Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

LEFTOVER RICE MADE INTO SPANISH RICE

Steps:

• Heat the oil and butter in a skillet over medium heat.
• Saute onion until soft.
• Add garlic and saute another minute.
• Add the rice and saute a couple more minutes.
• Add tomato sauce, water, and coriander.
• Stir and bring to a simmer.
• Reduce heat, cover, and simmer 15-20 minutes, stirring occasionally until the sauce is absorbed and the rice has lost most of its stickiness.
• Salt and pepper to taste.

MEXICAN RICE

Steps:

• Adjust rack to middle position and preheat oven to 350.
• Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
• Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
• Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
• Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
• Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
• Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
• Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
• Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
• Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
• Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
• Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
• You'll love this rice! Money back guarantee.

BEST RICE COOKER SPANISH RICE

Steps:

• In a medium bowl, mix together rice, cumin, garlic powder, diced onion or dried onion, cayenne pepper, and chili powder.
• Place in rice cooker.
• Boil water; add bullion cubes and stir until dissolved.
• Pour water over rice; stir briefly to combine.
• Set rice cooker to cook.
• When done, let sit approximately 10 minutes.

AUTHENTIC SPANISH RICE

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.