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, PRONTO
Spanish Rice, Pronto
Provided by Minute® Rice
Yield 4-6
Number Of Ingredients 10
Steps:
- Pronto, meaning "quickly" or "soon" in Spanish, is part of this Spanish Rice, Pronto recipe because it is just that, fast to cook! Make sure to use our Minute® Instant White Rice so this comes together in minutes. Step 1
- Heat oil in a large skillet over medium heat. Step 2
- Add the onions and green peppers. Cook and stir until lightly browned. Step 3
- Add rice, tomato sauce, water, salt, pepper and mustard powder, if desired. Stir well and bring to a boil. Step 4
- Cover tightly and simmer for 5 minutes. Step 5
- Serve with chopped cilantro and lime wedges, if desired.
SPANISH RICE PRONTO
My Mom used to make this, and I found her recipe - it's from a 1968 Minute Rice calendar as September's feature. I've made a few changes though - using a little olive oil instead of 1/4 cup of fat like the original recipe, and adding 1 can of tomatoes and 1 small can of tomato sauce, sometimes I use black olives instead of green ones or both. This is a quick and hearty dinner, excellent with a salad.
Provided by Helen1
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in frypan and saute onion and green pepper till just soft, then add ground beef and break up as cooking so it is well crumbled.
- Cook meat very well& drain fat if any.
- Add tomato sauce and hot water, salt and pepper- bring to a boil.
- Once boiling add in Minute Rice, stir, reduce heat and simmer uncovered for 5 minutes.
- Garnish with sliced olives.
SPANISH RICE PRONTO
I combined a recipe of my Mom's and one from St. Mary's school cafeteria given to me by Mrs. Miller when I was in the 5th grade. She was one of the cook's. A great lady.
Provided by sondra scheel
Categories Casseroles
Time 40m
Number Of Ingredients 5
Steps:
- 1. 1 large can of diced tomatoes 1 large can tomato sauce Salt & pepper to taste
- 2. 1 1/2 lbs. ground beef browned and drain off fat. Set aside. Cook 8 strips of bacon fried, broken in small pieces and reserve drippings.Set aside bacon...for later.
- 3. In bacon drippings saute onion, green & multi colored peppers. Add cooked rice, cooked ground beef, diced tomatoes ..and tomato sauce & salt & pepper..mix well ...simmer for about 20 minutes.
SPANISH RICE PRONTO RECIPE - (4.3/5)
Provided by LynnK
Number Of Ingredients 11
Steps:
- Saute onion, green pepper, and Minute Rice (right from box) in the oil. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 to 10 minutes or until rice is done. Makes 4 to 6 servings. Here are some ways to mix it up a bit: Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese. Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice. Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.
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
SPANISH RICE & FRANKS PRONTO
Make and share this Spanish Rice & Franks Pronto recipe from Food.com.
Provided by Yvette Foster
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, melt the butter or margarine.
- Saute the onion, green pepper and hot dogs over medium high heat until the vegetables are tender.
- Add the rice and saute for 1-2 minutes.
- Add the tomato sauce, hot water and seasonings and bring to a boil.
- Reduce heat, cover and simmer until liquid is absorbed.
- Melt cheese over top, if desired.
Nutrition Facts : Calories 277.8, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 610.6, Carbohydrate 49.9, Fiber 3.1, Sugar 5.9, Protein 5.5
THE BEST AUTHENTIC SPANISH RICE
If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!
Provided by top gun
Categories Long Grain Rice
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
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.
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