Spanish Rice From Ohio School Menu Food

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.

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!

MOM'S SPANISH RICE

Steps:

• In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.

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.

SPANISH RICE FROM OHIO SCHOOL MENU

Steps:

• 1. Mix all together and bake at 350 degrees for 45 minutes, making sure rice and celery is done. If you have a food processor, the chopping is quicker, but get crushed tomatoes, or just crush them with you hand.