Tex Mex Spanish Rice Recipes

Steps:

• In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.

Steps:

• In a heavy pot, cook garlic in oil over high heat until browned, stirring often.
• Discard garlic cloves.
• Add rice to infused oil and reduce heat to medium high.
• Stirring constantly, brown rice.
• Add broth, salsa, carrots and corn and reduce heat to low.
• Cover and cook for 20 minutes.
• Fluff rice before serving.

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.

Steps:

• In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
• Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
• Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

Steps:

• In a large skillet set over medium heat, heat the oil until shimmering, about 2 minutes. Add the rice and serranos, and cook, continually stirring, until lightly browned, taking care not to burn the rice, 10 to 15 minutes.
• Add the stock (it will make a loud sizzling noise, so stand back a bit), the onion, tomato, cilantro, bell pepper, cumin, garlic, salt and pepper. Increase the heat to high and bring to a boil. Taste the juice with a spoon and season to your liking.
• Reduce the heat to low, cover, and simmer for 15 minutes. (Do not uncover during cooking.) Remove the serranos and discard. Fluff and serve, garnished will a little more cilantro.

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

Steps:

• In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

Steps:

• In a bowl, combine the first six ingredients. Transfer to a greased microwave-safe 8-in. square dish. Cover and microwave on high for 3-4 minutes, rotating once. Stir; microwave 1-3 minutes longer or until heated through. Sprinkle with cheese. Microwave, uncovered, for 20-30 seconds or until cheese is melted. Let stand for 5 minutes. ,