Spanish Rice Ii Food

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.

THE BEST AUTHENTIC SPANISH RICE

Steps:

• Pour rice into a deep pot and stir in enough oil so that every grain is coated.
• Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• Add onion and green pepper, cook until they become soft, add more oil if needed.
• Stir in tomato, cook for 2-3 minute.
• Tilt pot, remove any excess oil w/ spoon.
• Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
• Pour water over rice (DO NOT STIR), then cover.
• Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
• Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
• *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

MEXICAN RICE II

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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.

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.

SPANISH RICE

Steps:

• In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.

SPANISH RICE II

Steps:

• In a large saucepan, heat vegetable oil over medium heat and cook onion, garlic, and pepper until crisp-tender.
• Add rice; cook and stir for 5-8 minutes until rice becomes opaque.
• Stir in remaining ingredients and bring to a boil.
• Cover and decrease heat, and simmer for 20-30 minutes or until rice is tender.
• Let stand off heat for 5 minutes.
• Fluff with fork and serve.

SPANISH RICE II

Steps:

• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

SIMPLE SPANISH RICE FOR 2

Steps:

• In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice; cook and stir for 2 minutes. Stir in broth, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer 25 minutes or until rice is tender.

MEXICAN RICE II

Steps:

• 1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and/or toasted. While rice is cooking, sprinkle with salt and cumin.
• 2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.