Quick Ez Spanish Rice Food

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.

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.

EASY SPANISH RICE

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.

QUICK SPANISH RICE

Steps:

• In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. , Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through.

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.

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.

QUICK & EZ SPANISH RICE

Steps:

• Spray non stick or iron skillet with no stick spray and brown meat.
• Remove meat from skillet and set aside.
• Saute onion and peppers until just tender and add meat back to skillet.
• Drain rotel tomatoes and reserve liquid.
• Add tomatoes, garlic and spices to meat.
• Add enough water to make 2 cups to rotel liquid and add to meat along with the tomato sauce.
• Stir in rice and cover.
• Either simmer over low heat or put in oven at 350 till liquid is absorbed and rice is tender.
• Sprinkle cheese over top and let melt just before serving.

QUICK SPANISH RICE

Steps:

• In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
• Bring to a boil; reduce heat to low.
• Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
• Garnish with green onions and/or cheddar cheese.