Texas Style 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 saute pan, brown the rice in oil over low to medium heat, stirring constantly (watch closely as it burns easily).
• When the rice is brown, add the onion, bell pepper, chili powder and garlic salt.
• Turn the heat to high, and cook for 1 minute, stirring constantly.
• Add the tomatoes, and then chicken stock; bring to a boil, cover, reduce the heat, and simmer for 10 minutes.
• Remove from heat, and let stand for 15-20 minutes.

Steps:

• Prepare the pesto by combining all of the ingredients in a food processor and blending well. Set aside until ready to use.
• To prepare the Spanish rice, heat the olive oil in a large pot over medium heat. Saute the onions, bell peppers, and garlic, and cook for approximately 5 minutes. Add the chicken stock and rice to the pot and stir gently. Bring the liquid to a boil, reduce heat and simmer for 20 minutes. Season with salt and pepper.
• Preheat the oven to 350 degrees F.
• In a hot skillet, sear all of the pork tenderloins to seal in the juices and finish cooking in the oven for 30 to 45 minutes. When ready, slice against grain of meat and serve.
• To plate, place a spoonful of the rice on a plate, top with slices of pork tenderloin, and drizzle some of the pesto on top of the pork. Garnish with cilantro.

Steps:

• Saute garlic and onions with cumin, salt, & pepper.
• Add rice and brown. It should take 2-4 minutes stirring frequently.
• Add chili powder; stir well.
• Add undrained Ro-tel tomatoes. Let sit on heat for 2-3 minutes.
• Add water, bring to boil, reduce to good simmer, cover, and cook 17-20 minutes.
• Remove from heat, stir, cover, and let sit 5 minutes.

Steps:

• Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, and season with salt and pepper.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top.
• Bake for 30 minutes in the preheated oven, until cheese is bubbly, and the center is heated through.