San Francisco Firehouse Spanish Rice Food

SPANISH RICE

Steps:

• Brown the rice and onion in oil, until onion is soft and rice is starting to turn golden over medium heat.
• (If possible, do not use a non-stick pan) Add water, tomato sauce, parsley, bouillon cubes and salt.
• Bring to a boil.
• Cover and simmer on low for 20 minutes.

ARROZ MEXICANA (MEXICAN RICE)

Steps:

• Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes.
• Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes.
• Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.

SAN FRANCISCO FIREHOUSE SPANISH RICE

Steps:

• In large skillet, cook the diced bacon slowly; when partially cooked, pour off 1/4 cup of the drippings and reserve.
• Add onion and green pepper to the bacon and saute until limp. Set aside.
• Add rice to the reserved 1/4 cup of drippings in large skillet and heat, stirring, til rice is toasted golden and thoroughly coated with oil.
• Stir in salt, pepper, sauteed vegetables and tomatoes. Turn into casserole dish (about 2 1/2 qts), cover tightly, and bake at 325 for 40 minutes.

STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350°F.
• In large pot, steam cabbage for 10 minutes or until leaves are soft enough to peel off.
• Cool; separate leaves and set aside.
• Melt butter in a skillet and sauté onions until they are golden.
• Put half of the onions in a bowl with the ground beef.
• Mix in the rice and allspice with our hands.
• To the remaining onions in the skillet, add the tomatoes and juice, tomato sauce, tomato paste, ketchup, salt and seasonings.
• Simmer for 15 minutes.
• Stir in burgundy wine.
• Place a small amount of mixture (an oval about the size of two walnuts) in each cabbage leaf.
• Fold leaf over to enclose meat and roll up folding sides inches.
• Place rolls, seam side down in a baking dish.
• Cover with tomato mixture and bake, uncovered for 1 hour.
• Serve with sour cream.

SPANISH RICE

Steps:

• Heat oil in 10" skillet over medium heat.
• Cook rice and onion in oil about 5 min.
• Stir frequently, until rice is golden brown and onion is tender.
• Stir in remaining ingredients.
• Heat to boiling, reduce heat to low.
• Cover and simmer about 30 min.
• Stir occasionally, until rice is tender.

SAN FRANCISCO RICE

Steps:

• Combine the seasoning mix ingredients throughly in a small bowl.
• Makes 3 tablespoons plus 3/4 teaspoon.
• Heat oil in a 12 inch skillet over high heat until very hot, about 4 minutes.
• Add the rice, spaghetti,onion,celery,butter,and, 2 tablespoons of the seasoning mix.
• Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes.
• Add the sesame seeds and the remaining seasoning mix.
• Stir well and cook 2 minutes.
• Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3-5 minutes.
• Stir in the parsley and chicken broth and water, cover the skillet, and bring to a boil over high heat.
• Reduce the heat to low and simmer 12 minutes.
• Remove from heat and let the skillet sit, covered for 8 minutes.
• This is a great side dish to accompany almost any kind of meat, poultry or fish.

CROCK POT BEEFY SPANISH RICE

Steps:

• Brown beef in a skillet and drain off fat; place beef in crock pot.
• Add remaining ingredients to crock pot and stir well.
• Cover and cook on Low for 6 to 8 hours.