SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
SPICY SPANISH RICE
This is a tasty dish perk up any "ho-hum" dinner. We especially like it with chicken enchiladas. I also prepare it for potlucks and family get-togethers. It's a little different to bake rice, but it's handy to not have to watch it on the stove. You can make the rice less spicy by choosing a more mild variety of the canned tomatoes with green chilies.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a greased 2-qt. baking dish, combine rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake 45 minutes. , Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired.
Nutrition Facts : Calories 186 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 290mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
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
SPICY SPANISH CHICKEN
Make and share this Spicy Spanish Chicken recipe from Food.com.
Provided by Thymestudio
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season chicken with paprika and pepper.
- Cook chicken in olive oil over medium heat, add garlic when chicken is almost ready, so it wont burn.
- Add olives, tomatoes and chiles and proscuitto, bring to a boil then simmer 6 - 10 minutes
- Sprinkle with parsley and spoon over rice or potatoes when ready to serve.
Nutrition Facts : Calories 179.4, Fat 6.3, SaturatedFat 1.1, Cholesterol 72.6, Sodium 198.7, Carbohydrate 5.1, Fiber 1.4, Sugar 2.2, Protein 25.2
SPICY SPANISH PORK CHOPS AND RICE CASSEROLE
This is so flavorful. It is a combination of a couple different recipes and my own personal touches. We like things spicy, so use mild rotel and omit the jalapeno and tabasco if you don't want spicy. I'm going to try this with brown rice next time, I have a feeling it would be really good. I'll let you know!
Provided by HeidiSue
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Sprinkle salt and pepper on pork chops.
- Brown pork chops in 2 tbl of the butter in a sautee pan.
- Remove pork chops from pan and set aside.
- Add remaining 2 tbl of butter to pan.
- Add orzo and sautee until slightly browned.
- Add rice to pan, stir and remove from heat.
- Pour rice on the bottom of a lightly greased 13x9 baking dish.
- Place pork chops on top of rice.
- Scatter sliced onions and peppers over the pork chops.
- Combine remaining ingredients in a bowl and pour over pork chops.
- Cover baking dish with foil.
- Bake for 50-60 minutes until rice is done.
SPICY MEXICAN RICE
This vegan rice dish can be eaten on its own or, if you want to add some protein, it's good with beans, crumbled feta, cooked chicken or prawns stirred through
Provided by Janine Ratcliffe
Categories Dinner
Time 45m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Heat the oil in a deep lidded frying pan. Cook the onion, garlic, chilli and pepper for 10 minutes until starting to soften. Stir in the basmati, then cook for 3-4 minutes, stirring all the time.
- Mix in the chipotle paste and cook, stirring for a couple of minutes until fragrant, then tip in the tomatoes and stock, and stir well.
- Bring to a simmer then turn the heat down to low, put on a lid and cook for 15 minutes or until the rice is tender and cooked through. Stir through the coriander and serve with lime wedges for squeezing.
Nutrition Facts : Calories 516 calories, Fat 8.4 grams fat, SaturatedFat 1.7 grams saturated fat, Carbohydrate 92.5 grams carbohydrates, Sugar 17.8 grams sugar, Fiber 8.6 grams fiber, Protein 13.4 grams protein, Sodium 0.5 milligram of sodium
GUY'S SPICY SPANISH RICE
Steps:
- Heat the grill or broiler to high.
- Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
- Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
SPICY RICE
Steps:
- In a sauce pan combine oil, onion and green pepper. Saute over medium heat until vegetables are tender. Sprinkle in cayenne pepper. Add heated chicken stock and tomatoes. Bring to a boil. Add rice and stir. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. Serve hot.
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- Add the bacon to the casserole and cook over moderately low heat until the fat begins to melt, about 2 minutes. Add the onion and jalapeño and cook, stirring, until softened, about 5 minutes. Add the rice and stir over moderate heat until well coated with fat, about 3 minutes. Add the sherry and boil, stirring, until absorbed, about 2 minutes. Add the tomatoes and their juices, the poblanos, stock and 1 teaspoon of salt, then bring to a boil.
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