New Mexican Spanish Rice Recipes

NEW MEXICO STYLE SPANISH RICE

My mother taught me this recipe. When she makes this rice, there's never any left! Using red bell pepper adds some sweetness which works well with the chili. It has a wonderful smokey flavor and now that rotel and similar products are on the market, there's no need to send to New Mexico for green chili!

Provided by TammieN1

Categories Rice

Time 32m

Yield 6 serving(s)

Number Of Ingredients 8

New Mexico Style Spanish Rice image

Steps:

In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
Add water, garlic, tomato sauce and Rotel to the pot.
Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
Salt and pepper to taste.

Ingredients

4 tablespoons vegetable oil
2 cups uncooked instant rice
1/4 cup chopped red bell pepper
1/4 cup chopped onion
4 1/2 cups water
2 tablespoons chopped garlic
1 (8 ounce) can tomato sauce
1 (10 ounce) can of rotel chopped green chili peppers (or similar)

NEW MEXICO SPANISH RICE

This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.

Provided by Darkhunter

Categories Low Protein

Time 50m

Yield 12 serving(s)

Number Of Ingredients 10

New Mexico Spanish Rice image

Steps:

Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.

Ingredients

1/3 cup vegetable oil or 1/3 cup canola oil
1 1/2 cups long grain rice, uncooked
2 medium onions, finely chopped
1 medium green bell pepper, finely chopped
2 medium celery ribs, finely chopped
1 (20 ounce) can crushed tomatoes, undrained
2 teaspoons ground cumin
4 garlic cloves, minced
1 teaspoon salt
1 (14 ounce) can reduced-sodium chicken broth

EASY AUTHENTIC SPANISH RICE

My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.

Provided by Megan

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 55m

Yield 8

Number Of Ingredients 8

Easy Authentic Spanish Rice image

Steps:

Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

Nutrition Facts : Calories 253 calories, Carbohydrate 26.7 g, Cholesterol 36.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 521.7 mg, Sugar 1.4 g

Ingredients

6 tablespoons butter
2 onions, chopped
2 jalapeno peppers, chopped
2 (14.5 ounce) cans Mexican-style diced tomatoes, undrained
1 cup uncooked white rice
salt and ground black pepper to taste
½ cup sour cream, or as desired
½ cup shredded Cheddar cheese, or as desired

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

Best Spanish Rice image

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

Ingredients

2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

MEXICAN RICE

Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well.

Provided by Kim Severson

Categories side dish

Time 40m

Yield 4 cups

Number Of Ingredients 9

Mexican Rice image

Steps:

Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.

Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 395 milligrams, Sugar 3 grams, TransFat 0 grams

Ingredients

1 large clove garlic, roughly chopped
2 cups canned tomatoes (fresh tomatoes can be used)
1/2 cup green bell pepper, roughly chopped
1 medium onion, roughly chopped
1/2 medium jalapeño, seeds and veins removed
1 teaspoon salt
1/2 cup chicken stock or water
2 tablespoons vegetable oil
1 heaping cup long-grain white rice, rinsed

EASY AUTHENTIC MEXICAN RICE

This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.

Provided by PattyBluebird

Categories Side Dish Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Easy Authentic Mexican Rice image

Steps:

Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g

Ingredients

¼ cup canola oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce

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Category Side Dish

Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)

New Mexican Spanish Rice Recipes

NEW MEXICO STYLE SPANISH RICE

NEW MEXICO SPANISH RICE

This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.

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The combination of picante sauce and chicken broth makes this easy recipe very tasty!

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