Spanish Rice Microwave Food

EASIEST SPANISH RICE RECIPE

Steps:

• Saute onion in oil over medium heat. Cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
• Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
• I double this recipe to make a lot of rice. You do the work once and have enough to last my family 2-3 meals.
• I let rice cool and then freeze in freezer bags, that way I only have to mess up the kitchen once for a few extra meals.

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.

SPANISH RICE DINNER

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through.

EASY SPANISH RICE

Steps:

• In a large saucepan, bring water to a boil; stir in rice and sauce mix. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in picante sauce. Let stand for 5 minutes before serving.

SPANISH RICE (MICROWAVE)

Steps:

• Place bacon in a microwave-safe 2-quart baking dish. Microwave until crisp, about 6 minutes. Transfer bacon to a plate.
• Place rice and onion in the baking dish; microwave until slightly tender, about 4 minutes. Add the cooked bacon, tomatoes, water, green pepper, ketchup, salt, chili powder, and pepper. Cover and microwave for 10 minutes. Stir mixture and continue cooking until rice is tender and flavors are blended, about 8 minutes more. Let cool briefly before serving.

PERFECT MICROWAVE RICE

Steps:

• Place all ingredients in a large glass measuring or any microwave safe bowl. Note: the rice expands during cooking, so be sure to choose a container that is large enough. Microwave on high, uncovered, for 10 minutes. Microwave on medium-low, uncovered, for 15 minutes. Do not stir the rice at any time during the cooking process. Season with salt and fluff with a fork just before serving.

SPANISH RICE & PRAWN ONE-POT

Steps:

• Boil the kettle. In a non-stick frying or shallow pan with a lid, fry the onion, peppers, chorizo and garlic in the oil over a high heat for 3 mins. Stir in the rice and chopped tomatoes with 500ml boiling water, cover, then cook over a high heat for 12 mins.
• Uncover, then stir - the rice should be almost tender. Stir in the prawns, with a splash more water if the rice is looking dry, then cook for another min until the prawns are just pink and rice tender.

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.

SAVORY MICROWAVE RICE

Steps:

• In a 3 quart casserole combine all ingredients.
• 4 tablespoons salsa can be added for Spanish rice.
• Cover and cook on 100% power for 3 to 5 minutes.
• Let stand five minutes before serving.
• Stir to fluff.

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.

MEXICAN RED RICE RECIPE

Steps:

• Gather the ingredients.
• In a medium-sized saucepan, heat the oil over medium heat. Add the onion and sauté for 1 or 2 minutes until softened and translucent.
• Add the rice and continue sautéing, stirring frequently, for about 5 minutes or until the rice becomes a golden brown color. Do not allow the rice to burn.
• Add the garlic and sauté for 1 more minute.
• Take the pan off the heat; add the chicken broth and tomato puree, plus the parsley and vegetables if using. Stir, return the pan to the heat, and bring to a boil. Turn the heat to low and cover.
• Let simmer for 20 minutes without taking off the lid. After 20 minutes, remove the lid and carefully insert a spoon into the cooked rice. If the bottom of the pan is dry, your rice is done; if there is still some broth visible, allow it to cook for a few more minutes.
• Once the rice is done cooking, remove it from the heat and let it sit, covered and undisturbed, for another 10 minutes or so.
• Fluff the rice with a fork before serving.
• Serve with almost any savory Mexican dish and enjoy.

SPANISH RICE

Steps:

• In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
• Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
• Add the garlic and stir and cook for about 1 minute.
• Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
• Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
• Let the rice sit covered for 5-10 minutes before serving.
• Fluff the rice before serving.

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.