New Mexico Spanish Rice Food

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.

NEW MEXICO SPANISH RICE

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
• Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.

NEW MEXICO STYLE SPANISH RICE

Steps:

• In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
• Add water, garlic, tomato sauce and Rotel to the pot.
• Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
• Salt and pepper to taste.

NEW MEXICAN SPANISH RICE

Steps:

• Melt butter over medium heat in medium saucepan. In the meantime, cut your 1/2 onion into vey small diced pieces.
• Add rice when butter is melted. Stir until rice becomes light brown. Add onions, and stir until onions become transclucent. Do not let them get brown. They are for flavoring only.
• Stir in tomato paste and spice to your tastes. Stir to mix ingredients. Let mixture come almost to a boil and then add the water. Stir to make sure everything is mixed well.
• Let it sit on medium to medium high heat until water is completely boiled out. You are looking for a slow boil. Do not stir. May take between 20-25 minutes, depending on your stove.

GINA'S MEXICAN RICE

Steps:

• Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl.

SPANISH RICE

Steps:

• Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin.
• Add tomato sauce and chicken broth Bring to a boil-- reduce heat to low-- cover and cook for 15 mins.

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.

SPANISH RICE DISH

Steps:

• In a Dutch oven, cook bacon until crisp. Drain fat. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching.