Spanish Rice Enchiladas Food

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

Steps:

• Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
• Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

CHICKEN AND CHORIZO SPANISH ENCHILADAS

Steps:

• Heat a drizzle of EVOO in a large skillet over medium-high heat. Brown the chorizo, remove with a slotted spoon and drain on paper towels. Cool. Drain the grease from the pan, but reserve the drippings at the bottom.
• To the pan, add 2 tablespoons EVOO, 2 turns of the pan. Add the garlic, chiles, bay leaf, onions and salt and pepper, cook to soften, 6 to 7 minutes. Add the chicken stock, paprika, tomatoes, tomato sauce and cinnamon. Simmer to thicken the sauce, about 15 minutes.
• Pour about one-third to one-half of the sauce into a large casserole dish.
• Combine the cooled down chorizo with the chicken, half the manchego and Pepper Jack cheese, parsley and olives. Wrap the filling inside the charred tortillas and arrange in a casserole dish, cover with the remaining sauce and cheese. Cool and chill for a make-ahead meal.
• To serve, preheat the oven to 400 degrees F. Bake the enchiladas from room temperature until hot through and brown and bubbly, 35 to 45 minutes.

SPANISH RICE ENCHILADAS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef. Stir in 3/4 cup water; cover and simmer for 15 minutes. , Meanwhile, in a large saucepan, saute rice mix in butter over medium heat until golden brown. Add the tomatoes, contents of rice seasoning packet and remaining water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in beef mixture. , Spread over tortillas to within 1/2 in. of edge. Sprinkle with 1 cup cheese. Roll up and place seam side down in a greased 13x9-in. baking dish. Combine tomato sauce and reserved taco seasoning; pour over the enchiladas. Sprinkle with remaining cheese. , Cover and bake at 350° for 30 minutes or until heated through. Serve with toppings of your choice.

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.

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.

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.

PAULA'S BEST CHICKEN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°.
• Spray a 3 1/2 quart baking dish with nonstick cooking spray.
• In a medium saucepan, melt butter over medium heat.
• Add rice, and cook, stirring constantly, for 2 minutes or until rice is lightly browned.
• Stir in 2 cups water, diced tomatoes with green chiles, onion, and seasoning packet from rice mix.
• Bring to a boil over med-high heat.
• Decrease heat, and simmer 15 minutes or until rice is tender.
• Spoon rice mixture into a large bowl.
• Add cream cheese to rice mixture, stirring until cheese melts.
• Add chicken, one 8 oz. package shredded Colby-Jack cheese, sour cream cumin, and chili powder; stir to combine.
• Arrange 1/3 of torn tortillas over bottom of prepared baking dish.
• Top with 1/3 of chicken mixture.
• In a medium bowl, combine remaining package of Colby-Jack cheese and Monterey Jack cheese with peppers.
• Sprinkle 1/3 of cheese mixture over chicken mixture.
• Repeat layers twice with remaining tortillas, chicken mixture, and cheese mixture.
• Pour enchilada sauce evenly over casserole.
• Bake for 30-45 minutes or until hot and bubbly.
• Garnish with chopped fresh cilantro.

SIMPLEST SPANISH RICE

Steps:

• Heat water to boiling.
• Add Rotel and rice.
• Prepare enchilada sauce (if using recipe rather than canned) by combining all ingredients in a medium bowl and mixing until butter is melted.
• When most of water is absorbed in rice, reduce heat and add enchilada sauce.
• Cover and simmer until tender.
• When using canned enchilada sauce this recipe takes only 20 minutes to prepare.
• Makes a delicious appetizer when served with corn chips and salsa or pica de gallo.

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE

Steps:

• --Spanish Rice--
• In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
• -- Casserole --
• Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
• In a large casserole dish, layer the ingredients in the following manner:
• Enchilada sauce (1/3 of large can)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Enchilada sauce (1/3 of can)
• Spanish Rice (see above)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Top with last third of enchilada sauce
• Top with broken Corn Chips
• Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

SPANISH CLASS ENCHILADAS

Steps:

• Preheat oven to 350°F.
• Pour a bit of the enchilada sauce in the bottom of a 9x13 baking pan to coat the bottom.
• Scoop some beans straight from the can onto a flour tortilla in a line from top to bottom.
• Sprinkle a bit of cheese on the beans.
• Fold filled tortilla into a roll shape and place into the baking dish.
• Repeat this method until baking dish is full.
• Pour the enchilada sauce all over the rolled up enchiladas (Make sure they are really slathered in sauce).
• Sprinkle any remaining cheese on top.
• Bake for 20 minutes, or until heated through, and cheese is melted.
• My teacher cut them all in small pieces after they were finished baking to ensure everyone got a piece, but you don't have to!
• Come Mucho!

SPANISH RICE

Steps:

• Heat a large skillet over medium high heat and melt butter.
• Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
• Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
• Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
• When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!

ENCHILADA SAUCE

Steps:

• Heat canola oil in a medium sauce pan.
• Slowly sprinkle flour into heated oil, stiring constantly with a whisk until cooked or golden color. About 30 seconds to 1 minute.
• Slowly add remaining ingredients, while constantly whisking together.
• Immediately pour in chicken broth, stirring constantly with a whisk, until ingredients are combined.
• Continue whisking to prevent clumping and allow liquid ingredients to heat and simmer. This should only require a minute or two.
• Once ingredients have started simmering reduce heat to medium high heat and simmer for 10 minutes.
• Allow to cool time before making enchiladas.

SPANISH RICE ENCHILADAS

Steps:

• In a skillet,cook beef,onion and garlic until meat is browned, drain.
• Set aside 1 tablespoon of taco seasoning; add remaining seasoning to beef.
• Stir in 3/4 c.
• water; cover and simmer for 15 minutes.
• In a saucepan, saute rice mix in butter over medium heat until golden brown.
• Add the tomatoes, contents of rice seasoning packet and remaining water.
• Bring to a boil.
• Reduce heat; cover and simmer for 15 minutes or until rice is tender.
• Stir in beef mixture.
• Spread over tortillas to within 1/2 inch of edge.
• Sprinkle with 1 cup cheese.
• Roll up and place seam side down in a greased 13x9 inch baking dish.
• Combine tomato sauce and reserved taco seasoning; pour over the enchiladas.
• Sprinkle with remaining cheese.
• Cover and bake at 350 degrees for 30 minutes or until heated thoroughly.
• Serve with toppings of your choice.

AUTHENTIC SPANISH RICE RECIPE

Steps:

• Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
• Add the onion,garlic, and bell pepper and saute 1 minute.
• Add the diced tomato and cook slightly.
• Add the chicken bouillon and stir just to coat the rice.
• Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
• Let stand 5 minutes before serving.