Poohronas Spanish Rice Recipes

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POOHRONA'S SPANISH RICE

This is my personal recipe I make for when I cook Tex-Mex for family and friends. It is great! I prefer brown rice to white for health reasons but white rice can be used. Brown rice tends to be firmer and harder to get done so with brown rice you want to let it sit longer to absorb the liquid or you will get hard rice.

Provided by Poohrona

Categories     Brown Rice

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11



Poohrona's Spanish Rice image

Steps:

  • Heat oil and butter over medium heat in a 10-12" skillet.
  • Add onion, tomato,jalapeno, garlic and bell pepper and saute until vegetables are tender. (do not brown).
  • In a sauce pot, heat broth and tomato sauce to boiling and set aside.
  • Add rice and saute for 2-3 minutes.
  • Pour tomato/broth mixture into rice and bring to boil.
  • Cover and reduce heat to low and let cook for 20-30 minutes or until rice has absorbed all the liquid and is tender.

Nutrition Facts : Calories 240.6, Fat 11, SaturatedFat 4.2, Cholesterol 15, Sodium 527.5, Carbohydrate 28.5, Fiber 2.2, Sugar 3.2, Protein 7.3

2 tablespoons extra virgin olive oil
1 tablespoon butter, unsalted
1/2 medium onion, chopped
1 medium roma tomato, chopped
1 large jalapeno, seeded and chopped
2 garlic cloves, minced
1/2 medium bell pepper, chopped
2 cups chicken broth, seasoned with salt to taste
1 (8 ounce) can tomato sauce
1 cup brown rice, uncooked (white rice can be used)
1/2 cup cheddar cheese, shredded

SPICY SPANISH RICE

Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 55m

Number Of Ingredients 13



Spicy Spanish rice image

Steps:

  • Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
  • Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
  • Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.

Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

1 tbsp rapeseed oil
1 large onion , finely chopped
200g lean pork tenderloin fillet , diced into cubes roughly 1.5cm
2 large garlic cloves , chopped
100g brown basmati rice
½ -1 tsp smoked paprika (depending on how much heat you want)
generous pinch saffron
500ml hot vegetable bouillon
1 large red pepper , deseeded, quartered and sliced
160g fine green beans , trimmed and halved
60g large prawns
large handful parsley , chopped
½ lemon , cut into wedges

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