The Lazy Cooks Spanish Rice Food

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

The BEST Spanish Rice Recipe (Mexican Rice) image

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

Time 45m

Number Of Ingredients 7

Ingredients

2 tomatoes (, stemmed and quartered)
1/2 yellow onion (, peeled and quartered)
2 cloves garlic (, peeled)
1 teaspoon kosher salt
1 tablespoon canola oil
1 cup uncooked long grain white rice
1 1/2 cups chicken broth

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

EASIEST SPANISH RICE RECIPE

Easiest Spanish Rice Recipe image

This recipe for homemade spanish rice tastes just like the restaurants.Try this easy Spanish rice recipe. Learn how to make spanish rice.

Provided by Carrie Barnard

Categories Side Dish

Time 30m

Number Of Ingredients 7

Ingredients

2 tbsp olive oil
1/4 cup onion chopped finely (optional)
1 1/2 cups uncooked white rice
2 cups water (or chicken broth -I normally do 1 or 2 cups broth)
1 cups chunky salsa
1 tsp garlic salt
1 tsp cumin

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.

Nutrition Facts : Calories 226 kcal, Carbohydrate 40 g, Protein 4 g, Fat 5 g, Sodium 700 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

ARROZ: SPANISH RICE

Arroz: Spanish Rice image

Provided by Food Network

Categories side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
One 40-ounce can chicken broth (30 ounces used total)

Steps:

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.