Uncle Ben S Spanish Rice Food

VICKI'S SPANISH RICE

Vicki's Spanish Rice image

I wanted to create an easy spanish rice with ingredients I had on hand and this does not dissapoint. The Sazon is optional but very tasty...I've used both the tomato and the azafron flavor and both are good. I always use Uncle Bens converted rice for a fool proof dish every time! Covering the rice with a towel is an old mid-east trick that absorbs any excess water...it really works!

Provided by v.czaska

Categories Long Grain Rice

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup converted rice (preferably Uncle Bens)
2 1/4 cups water
2 teaspoons chicken base
1 teaspoon sazon seasoning (1 individual packet)
1/2 teaspoon garlic powder
1 cup chopped tomato
1/2 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup frozen peas
1/4 cup chicken broth
water
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon butter
olive oil

Steps:

1. Bring 2 1/4 cups water, Sazon, garlic, and chicken base to a boil.
2. Meantime, melt butter or oil and saute veggies with cumin, chili,salt,pepper and 1/4 cup chicken broth until tender crisp -- about 5 minutes or so.
3. Add veggies, rice, and peas to boiling water mixture and simmer on very low for 20-25 minutes until liquid is absorbed. No peeking! Remove lid and cover pot with a clean dish towel and then put lid back on until ready to serve. Enjoy!
4. NOTE* on occasion, I've topped this rice with more chopped tomato and green onion - crumbled bacon is also good.

Nutrition Facts : Calories 229.3, Fat 3.7, SaturatedFat 2, Cholesterol 7.6, Sodium 180.7, Carbohydrate 43.2, Fiber 2.6, Sugar 3, Protein 5.4

COPYCAT "UNCLE BEN'S" LONG GRAIN & WILD RICE

Copycat

Make and share this Copycat "uncle Ben's" Long Grain & Wild Rice recipe from Food.com.

Provided by BonnieZ

Categories Long Grain Rice

Time 25m

Yield 3/4 cup servings, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 teaspoon dry chopped onion flakes
1/2 teaspoon dry parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/2 teaspoon black pepper
1/2 teaspoon salt
2 cups chicken stock (or 2 cup water plus 1 tbsp low sodium chicken boullion granules)
1 cup long grain rice
1/3 cup dry wild rice
1 tablespoon butter (optional)

Steps:

Combine all of the spices in a medium saucepan and mix thoroughly.
Add the both types of rice, the chicken stock and butter (if using).
Bring mixture to a boil and stir to combine.
Cover saucepan with a lid, turn down heat to a simmer and simmer gently for 10-15 minutes until all the liquid is absorbed.

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