TEXAS-STYLE SPANISH RICE
The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house-see if it doesn't do the same at yours! -Melissa Pride, Plano, Texas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.
Nutrition Facts : Calories 166 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.
EASIEST TEXAS-STYLE SPANISH RICE RECIPE
This simple Texas-styled spanish rice recipe is as simple as it gets. It goes great with all our TexMex meals - enchiladas, tamales, enchiladas and more. #TexasHomestead
Provided by Texas Homesteader
Categories Side Dish
Number Of Ingredients 6
Steps:
- Rinse rice in a sieve until water runs clear to wash away extra starches.
- Sauté onion & garlic in a little oil or bacon grease until translucent - about 3 minutes.
- Add rinsed rice and stir & cook with onions until rice is lightly tan.
- Add salsa and broth and stir to combine.
- Bring to a simmer and then cover pot
- Simmer until broth is absorbed, about 15-20 minutes
- Fluff with a fork and serve.
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
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
SOUTH TEXAS SPANISH RICE
Make and share this South Texas Spanish Rice recipe from Food.com.
Provided by steven.startz
Categories White Rice
Time 45m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Saute garlic and onions with cumin, salt, & pepper.
- Add rice and brown. It should take 2-4 minutes stirring frequently.
- Add chili powder; stir well.
- Add undrained Ro-tel tomatoes. Let sit on heat for 2-3 minutes.
- Add water, bring to boil, reduce to good simmer, cover, and cook 17-20 minutes.
- Remove from heat, stir, cover, and let sit 5 minutes.
Nutrition Facts : Calories 250.6, Fat 3.3, SaturatedFat 0.5, Sodium 660.6, Carbohydrate 50.1, Fiber 2.2, Sugar 1, Protein 4.5
SOUTH TEX-MEX RICE
Provided by Trisha Yearwood
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
- Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
- Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.
TEXAS STYLE PESTO WITH PORK TENDERLOIN AND SPANISH RICE
Steps:
- Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
- To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
- Preheat the oven to 350 degrees F.
- In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
- To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.
TEX-MEX SPANISH RICE
I got this recipe at a cooking class and it always turns out perfect. The cookbook is, "San Antonio, Love at First Bite". Can substitute vegetable broth to make it Vegan.
Provided by Vicki in CT
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place tomato, onion, and garlic in food processor. Puree.
- Saute rice in oil until opaque.
- Add pureed mixture and remaining ingredients.
- Cover and simmer for 25 minutes WITHOUT removing lid.
Nutrition Facts : Calories 334.4, Fat 14.7, SaturatedFat 2.3, Sodium 384.6, Carbohydrate 43.6, Fiber 1.6, Sugar 2.5, Protein 6.3
TEXAS RICE
It is not known where this recipe originated, but it has been used as a hot dish on outings and potlucks for at least 30 years. Rice and ground beef in tomato sauce, baked under a layer of shredded cheese. A great way to feed several with hamburger, and easy to keep on hand ingredients. Leftovers can be made into quick roll-ups by microwaving in a tortilla.
Provided by WGADSTAR
Categories Meat and Poultry Recipes Pork
Time 1h
Yield 10
Number Of Ingredients 10
Steps:
- Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
- Preheat the oven to 400 degrees F (200 degrees C).
- Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
- Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.
Nutrition Facts : Calories 390.8 calories, Carbohydrate 33.9 g, Cholesterol 69.1 mg, Fat 17.4 g, Fiber 1.4 g, Protein 22 g, SaturatedFat 8.3 g, Sodium 771.3 mg, Sugar 2.7 g
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