Tomato Garlic Spanish Rice Food

SPANISH RICE USING TOMATO SAUCE

Steps:

• In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
• Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
• Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
• Turn heat to low and cover. Let simmer for 20 minutes.
• Fluff with fork.

CLASSIC TOMATO SPANISH RICE

Steps:

• In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
• Add rice, tomato and spices, stir.
• Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.

SPANISH RICE

Steps:

• Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.

SPICY SPANISH-STYLE RICE

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.

SPANISH RICE ORIGINAL

Steps:

• Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
• Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.