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
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
SPANISH WHITE RICE
This is my own recipe. It's easy, economical and good for you, but the best part is it tastes great and goes with everything from hamburgers to steaks.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions, using broth instead of water; set aside. In a small skillet, saute the green pepper, celery, onion and garlic in water until tender. Add the tomato, seasoned salt if desired, chili powder, pepper and cooked rice. Cook 3-4 minutes or until heated through.
Nutrition Facts :
PUERTO RICAN STEAMED RICE
This basic Puerto Rican version of steamed rice goes well with Carne Guisada and Habichuelas Guisada.
Provided by FIVEBRIGS
Categories Side Dish Rice Side Dish Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Bring vegetable oil, water, and salt to a boil in a saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to medium-low. Cover, and cook for 20 to 25 minutes. Stir again, and serve. Rice may be a little sticky and may stick to bottom of pot.
Nutrition Facts : Calories 160.1 calories, Carbohydrate 28.7 g, Fat 3.6 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 0.6 g, Sodium 290.7 mg
QUICK SPANISH RICE
This is awesome as a side dish with enchiladas, tortillas, or any other Mexican dish.
Provided by Cathy C
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.
Nutrition Facts : Calories 203.4 calories, Carbohydrate 31.4 g, Cholesterol 15.4 mg, Fat 6.3 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.8 g, Sodium 606.6 mg, Sugar 5.4 g
PERFECT WHITE RICE, SPANISH CARIBBEAN STYLE
Provided by Daisann Mclane
Categories easy, side dish
Time 35m
Yield Four to six servings
Number Of Ingredients 5
Steps:
- Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
- In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
- Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
- Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 4 grams, Carbohydrate 52 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 452 milligrams, Sugar 0 grams
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
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
ARROZ BLANCO (MEXICAN WHITE RICE)
When most people think of Mexican rice, they think of the typical tomato-flavored rice. When I've been in Mexico, however, I've been served this type of white rice often. This recipe is authentic Mexican and comes from Rick Bayless.
Provided by Velouria
Categories White Rice
Time 35m
Yield 5 cups, 5-6 serving(s)
Number Of Ingredients 8
Steps:
- In small saucepan or microwave oven, heat broth or water until steaming.
- Stir in about 3/4 teaspoon salt if using salted broth, 1 1/2 teaspoons if using unsalted broth or water.
- Cover and keep warm.
- In medium (3-quart) saucepan with a tight-fitting lid, heat the oil over medium heat.
- When hot, add raw rice and onion and stir regularly until grains have turned from translucent to milky-white, 4-5 minutes.
- Add garlic and stir for a few seconds, until fragrant. Do not let grains brown.
- Add the warm liquid and lime juice, stir thoroughly, scraping down any grains that are clinging to the side of the pan.
- Cover and cook over the lowest heat for 15 minutes--temperature should be low enough that only the slightest hint of steam escapes lid.
- Remove pan from heat and let stand covered for 5 minutes.
- Uncover and test a grain of rice: if still a little hard, re-cover pan and set over low heat for about 5 min.; if rice has absorbed all liquid and is completely dry, sprinkle on 2 tablespoons water before returning to heat.
- When rice is done, sprinkle on parsley and gently fluff with fork to release steam and stop the cooking.
Nutrition Facts : Calories 281.9, Fat 6.5, SaturatedFat 1, Sodium 379.3, Carbohydrate 47.9, Fiber 1.9, Sugar 1, Protein 6.5
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