SPANISH RICE RECIPE
Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.
Provided by Lil' Luna
Categories Side Dish
Time 45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 90 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 447 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE BEST SPANISH RICE RECIPE (MEXICAN RICE)
Light and fluffy in every forkful, this restaurant-style Spanish rice recipe is quick and easy to make at home, turning out perfectly cooked grains that don't clump every single time.
Provided by Heidi
Categories Side Dish
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 223 kcal, Carbohydrate 42 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 910 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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.
SPANISH RICE OAMC
A flavorful side dish waiting in the freezer. All your favorite flavors of Spanish rice with all the benefits of brown rice! Yum!! While your at it, double the recipe and have two on hand!
Provided by DustyPyatt
Categories Brown Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan bring the broth, rice, onion, garlic and bell peppers to a to a boil.
- Add the rest of the spices to the saucepan and stir.
- Cover; reduce heat to simmer and cook until rice is fluffy and tender (approximately 45 minutes).
- Remove pan from heat and allow the contents to cool.
- Place cooked rice mixture into a 1 gallon freezer bag.
- Gently squeeze out any air then seal the bag.
- Place the filled bag into a 2nd freezer bag and with this printed recipe and seal it.
- Thaw and reheat rice in the microwave.
Nutrition Facts : Calories 311.2, Fat 3.5, SaturatedFat 0.8, Sodium 74.5, Carbohydrate 61.4, Fiber 3.7, Sugar 2.9, Protein 9.8
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 YELLOW RICE
Make and share this Spanish Yellow Rice recipe from Food.com.
Provided by echo echo
Categories White Rice
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice in oil or butter, stirring, until opaque.
- Add salt, saffron and bouillon.
- Bring to a boil, immediately turn heat to low, cover, and simmer 16-20 minutes, until rice is tender. (If after 16-18 minutes you find more liquid is needed, add water as necessary, up to 1 cup maximum).
Nutrition Facts : Calories 313.6, Fat 9.4, SaturatedFat 1.4, Sodium 388.4, Carbohydrate 51.6, Fiber 0.9, Protein 4.3
SPICY SPANISH RICE
Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
- Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
- Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.
Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
MOM'S SPANISH RICE
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
BETTER THAN AMERICA'S TEST KITCHEN SPANISH RICE
Good, ripe tomatoes aren't available year-round, so what to do when you're craving the awesome America's Test Kitchen Spanish Rice that calls for 12 ripe tomatoes? Why, the good Texan's answer to everything, a can of Rotel Tomatoes and Green Chiles, of course! :) Here's my take on the ATK recipe. Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well (makes for perfect OAMC - instructions below)
Provided by Lizzymommy
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to middle position and preheat oven to 350.
- Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil in heavy bottomed oven-safe straight sided 12" saute pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
- Reduce heat to medium, add garlic, stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mixture, corn and salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- For Freezing Ahead: Cool, portion and freeze in a ziploc bag.
- To reheat from frozen: Place in a covered pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
Nutrition Facts : Calories 298.1, Fat 10, SaturatedFat 0.9, Sodium 911.3, Carbohydrate 46.8, Fiber 1.6, Sugar 1, Protein 6
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