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
V8 SPANISH-STYLE RICE
For the rice lovers out there, this is a fantastic rice dish. It can be eaten as as side dish or wrapped with chicken and cheese in a burrito.
Provided by Chef mariajane
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a 10-inch skillet over medium heat., Add the rice and cook for 30 seconds. Stirring constantly.
- Stir the vegetable juice, basil and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir in the vegetables. Cover and cook for 10 minutes or until the rice and veggies are tender.
Nutrition Facts : Calories 239.8, Fat 3.9, SaturatedFat 0.6, Sodium 123.8, Carbohydrate 44.8, Fiber 3.1, Sugar 2.1, Protein 5.5
ARROZ CON LECHE (SPANISH RICE PUDDING)
Make and share this Arroz Con Leche (Spanish Rice Pudding) recipe from Food.com.
Provided by Vicki in CT
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.
- When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.
Nutrition Facts : Calories 373.6, Fat 19.4, SaturatedFat 11.3, Cholesterol 189.2, Sodium 186.1, Carbohydrate 42.8, Fiber 0.8, Sugar 16.9, Protein 7.6
BETTY CROCKER 1950S SPANISH RICE
Make and share this Betty Crocker 1950s Spanish Rice recipe from Food.com.
Provided by carrie sheridan
Categories Lunch/Snacks
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
- Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
- Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
- NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
- ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.
GRANDMA VICKY'S MEXICAN RICE
I learned to make this rice from my husband's Grandma Vicky. Vicky was born and raised in Mexico and keeps her dishes simple. This is one of my favorite starch dishes and my Niece Erin's too!
Provided by Tee Angel
Categories Long Grain Rice
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Saute rice in oil until rice begins to brown.
- Add Onion and cook 2 to 3 minutes.
- Pour in tomato sauce, water and add chicken bouillon.
- Bring to a boil.
- Turn heat to a medium-low. Cover with a lid and cook 20 minutes.
- Open and sprinkle with black pepper.
- Let sit about 10 minutes before you serve to absorb any excess fuilds.
VICKI'S SPANISH RICE
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
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
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