Best Spanish Rice Ever Recipes

THE BEST AUTHENTIC SPANISH RICE

Steps:

• Pour rice into a deep pot and stir in enough oil so that every grain is coated.
• Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• Add onion and green pepper, cook until they become soft, add more oil if needed.
• Stir in tomato, cook for 2-3 minute.
• Tilt pot, remove any excess oil w/ spoon.
• Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
• Pour water over rice (DO NOT STIR), then cover.
• Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
• Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
• *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

THE BEST SPANISH RICE

Steps:

• Heat olive oil in skillet over medium high heat. Add onions and salt; stir well. While cooking, stir often and cook for about 10-12 minutes until onions are softened and translucent.
• Once the onions are done, add all of the ingredients to a rice cooker, stir well and set to cook.
• After the rice is done, let it sit for up to 10 minutes if the rice appears too saucy.
• Once done, stir once again and serve.

BEST SPANISH RICE

Steps:

• In a small saucepan, cook the sausage, onion, celery and green pepper over medium heat until meat is no longer pink and the vegetables are tender. Add garlic; cook 1 minute longer. Drain., Add the water, rice, Cajun seasoning, pepper sauce, salt, paprika and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender, stirring once. Stir in tomatoes; heat through.

BEST SPANISH RICE EVER!

Steps:

• 1. Heat your bacon grease in skillet over medium to high heat.Add your rice and stir it till it turns light tan or brown. (do not burn!)
• 2. Add the chopped bell pepper and chopped onion. Stir all of that for about a minute or two.
• 3. Add the three cups of water, and rest of the ingredients. Stir to combine.
• 4. Bring to a low simmer, put a lid on it & cook for 20 to 25 minutes or until liquid is absorbed. Important!!! DO NOT STIR DURING COOKING TIME!! NOT EVEN ONCE!!

BEST EVER EASY SPANISH RICE

Steps:

• In a microwave-safe dish (I use a 2-cup Pyrex measuring cup), add 2 cups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for 2 minutes to heat water. Use a wooden spoon to carefully crush and mix the cube of bouillon in the water. It does not have to be perfectly mixed in, but you do want to get it dissolved.
• In a 4-quart or larger saucepan on medium-high heat, add 1 tablespoon olive oil.
• Add uncooked jasmine rice and to the pan, and stir constantly until rice is browned slightly. This should take about 1 minute.
• Add the water carefully, and bring to a boil.
• Cover saucepan, reduce heat to low, and cook for 20 minutes.
• At the end of cooking, fluff rice with a wooden spoon. If the rice looks too damp, leave uncovered and allow to cook for a few more minutes while stirring to prevent burning.

BEST SPANISH RICE

Steps:

• In large skillet heat olive oil over medium-high heat.
• Saute peppers, onion and garlic until just tender.
• Add tomato paste and cook for one minute.
• Add rice, broth, canned tomatoes , spices, salt and pepper. Stir well. Bring to a simmer, reduce heat to low.
• Put lid on skillet. Simmer for 10 minutes then give a little stir to be sure rice isn't sticking. Return lid to pan and cook for another 10-12 minutes or until the rice is tender but about 1/2 cup liquid still remains in the pan. (Remaining liquid will be absorbed as the dish cools a bit.)
• Taste for seasoning! More cumin, chili powder, salt or pepper?
• Top with cheese if desired and serve with grilled chicken, taco's or your favorite Mexican main dish!

THE BEST SPANISH RICE

Steps:

• Heat oil in a large, heavy skillet over medium heat.
• Stir in onion, and cook until tender and slightly browned, about 5 minutes.
• Mix rice into skillet, stirring often.
• When rice begins to brown, stir in chicken broth and diced tomatoes.
• Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
• Fluff, top with green onions, and serve!

EASY SPANISH RICE

Steps:

• In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
• Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.

AUTHENTIC SPANISH RICE RECIPE

Steps:

• Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
• Add the onion,garlic, and bell pepper and saute 1 minute.
• Add the diced tomato and cook slightly.
• Add the chicken bouillon and stir just to coat the rice.
• Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
• Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
• Let stand 5 minutes before serving.

BEST SPANISH RICE RECIPE EVER!

Steps:

• Over medium heat; heat oil in a large skillet.
• Cook onion until tender (about 5 minutes); add uncooked rice to skillet, stirring often.
• Once rice begins to brown add chicken broth and salsa.
• Reduce heat, cover and simmer (stir once in a while) for 20 minutes or until the liquid has been absorbed.
• Serve with shredded cheese, a dollop of salsa and/or sour cream on the top .

SPANISH RICE

Steps:

• Preheat the oven to 350°F.
• Combine chilies and diced tomatoes (plus liquid) in the bowl of a food processor, and pulse until mostly smooth; set aside.
• Put the rice in a strainer and rinse with cold water until the water runs clear. Shake as much water out as possible.
• Pour oil into the bottom of a dutch oven over medium heat. Add rice and saute until just beginning to turn golden, about 10 minutes. Add onions and garlic, and cook until onions are tranlucent. Add chicken broth, tomato paste, salt, and reserved tomato/chili mixture and stir to combine. Bring to a boil, cover, remove from heat, and place in the oven.
• Bake 15 minutes. Remove from oven, stir, replace cover, and bake another 15-20 minutes, until the rice is nice, fluffy, and dry. Stir in cilantro and cover until ready to serve.

BEST SPANISH RICE RECIPE EVER!

Steps:

• Over medium heat; heat oil in a large skillet.
• Cook onion until tender (about 5 minutes); add uncooked rice to skillet, stirring often.
• Once rice begins to brown add chicken broth and salsa.
• Reduce heat, cover and simmer (stir once in a while) for 20 minutes or until the liquid has been absorbed.
• Serve with shredded cheese, a dollop of salsa and/or sour cream on the top.

SPANISH RICE

Steps:

• In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
• Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
• Add the garlic and stir and cook for about 1 minute.
• Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
• Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
• Let the rice sit covered for 5-10 minutes before serving.
• Fluff the rice before serving.

BEST SPANISH RICE

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.