SPANISH RICE
A Spanish rice recipe starts with instant rice, tomatoes and onions combined with chili powder and cumin for an easy side dish
Provided by Food Network
Time 20m
Yield 6 servings (1/2 cup each)
Number Of Ingredients 7
Steps:
- 1. Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
- 2. Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
SPANISH RICE WITH GROUND BEEF
Growing up, my mom made a version of Spanish rice with ground beef that was hearty enough that it stood on its own as a main dish. During a visit a few years ago, after missing her cooking desperately, I watched her prepare it and jotted down the recipe. (Don't worry, I checked with my mom and she's totally on board with sharing with you!) Serve on a bed of fresh spinach with a side of refried beans. Garnish with fresh diced tomatoes, green onions, cheese, avocado slices, and crushed chile flakes.
Provided by jubilation
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
- Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 46.8 g, Cholesterol 49.6 mg, Fat 10.1 g, Fiber 3.6 g, Protein 19.9 g, SaturatedFat 3.8 g, Sodium 1463.2 mg, Sugar 5.8 g
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.
GARDEN RICE
Make and share this Garden Rice recipe from Food.com.
Provided by Sherrybeth
Categories Rice
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
- Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
- Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
- Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
- Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.
Nutrition Facts : Calories 174.1, Fat 7.4, SaturatedFat 4.5, Cholesterol 18.3, Sodium 408.3, Carbohydrate 25.3, Fiber 1.2, Sugar 1.6, Protein 3.3
SPANISH RICE WITH BEEF
This came from a Better Homes & Garden cook book. This meal has so much flavor, is simple to prepare and it's a cheap meal!
Provided by Boca Pat
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Heat oil in skillet.
- Add garlic & celery, brown stirring constantly.
- Mix rice, tomatoes, tomato paste, salt, bay leaf and cayenne with hot water.
- Add to garlic & celery in skillet.
- Stir well & cover. Bring to boil, reduce heat & simmer 10 minutes.
- Brown beef & green pepper.
- Remove from heat and drain. Stir in chili powder, sugar, & beef bouillon.
- Combine rice & meat mixture in 3-qt baking dish.
- Bake at 350°F for 35 minutes.
- (Add water or tomato juice if necessary, stir occasionally).
Nutrition Facts : Calories 469.1, Fat 21, SaturatedFat 5.8, Cholesterol 51.4, Sodium 1519, Carbohydrate 48.2, Fiber 3.3, Sugar 6.7, Protein 21.7
SPANISH RICE AND VEGETABLES
Make and share this Spanish Rice and Vegetables recipe from Food.com.
Provided by Manami
Categories Long Grain Rice
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring stock to boil in a saucepan over high heat.
- Stir in rice and return to a boil.
- Immediately reduce heat to low.
- Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
- Heat oil in a heavy nonstick skillet over medium heat.
- Sauté onions and garlic 5-7 minutes or until onions are softened.
- Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
- Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
- Add cooked rice to vegetable mixture.
- Cook until heated throughout.
- Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.
Nutrition Facts : Calories 291, Fat 5, SaturatedFat 0.9, Sodium 326.9, Carbohydrate 54.8, Fiber 4.5, Sugar 9.2, Protein 9.3
SPANISH GARDEN RICE
Thanks to Tammy & Annie's recipes #9417 & #12893 for inspiring me to invent this one :) Great way to use up the not fully grown peppers from your garden at the end of the season.
Provided by Chippie1
Categories White Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute rice in olive oil for 3 minutes.
- Add onion, peppers, tomato, garlic,& chicken broth.
- Bring to a boil.
- Season with salt, pepper, chili pepper,& cumin.
- Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.
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SPANISH RICE DISHES: PAELLA & BEYOND - SPANISH SABORES
From spanishsabores.com
Reviews 1Published 2021-03-24Estimated Reading Time 7 mins
- Paella. Paella is, undoubtedly, the best-known Spanish rice dish across the world. That said, not all paellas are created equal—not even in Spain! Many restaurants—even some that are otherwise good—know that tourists are eager to try paella, so they draw them in with bright posters and signs featuring it outside their establishment.
- Arroz Negro. Arroz negro—literally, “black rice”—starts with white rice. So how does it get its signature dark color? The answer: squid ink. Not only does this contribute to the aesthetic quality of the dish, but it also serves to enhance the flavor of the seafood.
- Arroz Caldoso. While paella is dry—every last drop of liquid having been soaked up by that mighty bomba rice—arroz caldoso falls on the opposite end of the spectrum.
- Arroz al Caldero. Tucked in between the Valencian Community and Andalusia on southeastern Spain’s Mediterranean coast is a sun-drenched gem of a region that’s often not on most tourists’ radar.
- Arroz Meloso. Arroz meloso falls somewhere between paella and arroz caldoso on the soupiness spectrum. It’s far from dry, but with just enough liquid to give it a creamy, comforting touch.
- Arròs a Banda. As the story goes, Valencian fishermen traditionally made a sort of seafood and potato stew using the fish they were unable to sell. They later took the leftover liquid from that dish and used it to cook rice.
- Arroz al Horno. Valencia, as you might have noticed, does some pretty spectacular things with rice. In addition to paella, arròs a banda and more, it’s also home to arroz al horno, or baked rice.
- Arroz con pollo. Another one of the most famous Spanish rice dishes abroad, versions of arroz con pollo are hugely popular in Latin America as well. It originally developed in Spain and made its way to the New World over the years.
- Arroz con Costra. Arroz con costra is one of the hidden gems of the Spanish rice world. It’s also one of the oldest Spanish dishes with rice ever recorded—a recipe dating from the year 1220 still exists!
- Arroz a la Cubana. A favorite among children throughout Spain, arroz a la cubana is rice smothered in plenty of tomato sauce (preferably homemade). It’s often served with fried eggs and plantains or bananas.
6 TASTY SPANISH RICE DISH RECIPES FOR YOUR MAIN COURSE
From thespruceeats.com
- Paella de Marisco (Seafood Paella) Paella de marisco is the king of Spanish rice dishes and probably the most famous and popular Spanish dish around the world.
- Paella Valenciana. Paella Valenciana is the traditional version of Valencia’s signature rice dish. The recipe includes rabbit, chicken, and snails, along with a flavorful mix of garlic, onion, tomato, and saffron.
- Arroz Cubano (Cuban Rice) Switching gears from the elaborate to the simple, this main course can be prepared in a snap on any weeknight. Arroz Cubano requires just six ingredients and less than an hour of your time.
- Arroz al Horno (Oven-Baked Spanish Rice) Arroz al horno is "Spanish baked rice" (horno means "oven") and it's another common dish from the rice-growing region of Valencia.
- Arroz con Pollo (Chicken and Rice) Arroz con pollo (chicken and rice) is a standard main course in homes across Spain and Latin America. It is so popular because it is tasty, inexpensive, and easy to cook up.
- Alubias con Arroz (Beans With Rice) The Spanish eat almost as many beans as they do rice, so it's only natural that the two come together in alubias con arroz.
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