Grandma Dees Spanish Rice Recipes

GRANDMA'S SPANISH RICE

Steps:

• Preheat oven to 350°F.
• Brown ground beef with veggies.
• Stir in rice, sauces, cheddar.
• Transfer to lightly greased casserole dish.
• Cover with American cheese.
• Bake at 350F for 30 minutes or until brown/bubbly.

BETTY CROCKER 1950S SPANISH RICE

Steps:

• In a skillet, fry the bacon until it is crisp; remove from skillet and drain off most of the fat.
• Add onion and green pepper to bacon fat and cook over medium heat until the onion is yellowed.
• Add remaining ingredients and cook uncovered over low heat for abou 15 minutes, or until hot.
• NOTE: you can heat the oven to 400 degrees and combine the cooked bacon, onion and pepper with the rice and tomatoes, salt and pepper, in a baking dish. Bake for 25-30 minutes.
• ALSO, you can substitute jarred or packaged cooked bacon bits, genuine or soy-imitation.

EASY AUTHENTIC SPANISH RICE

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.

GRANDMA'S SPANISH RICE

Steps:

• 1. Rinse and drain shrimp. Set aside.
• 2. In large skillet, fry bacon till almost crisp; crumble and set aside.
• 3. Using the bacon grease, or cooking oil if preferred, begin cooking the rice, onion, and bell pepper until onions become clear.
• 4. Add bacon, tomatoes, sauce and seasonings; stirring well.
• 5. Add bouillon. Cover and cook until rice is almost done.
• 6. Add shrimp and cook, stirring frequently until rice and shrimp are both done.

GRANDMA VICKY'S MEXICAN RICE

Steps:

• Saute rice in oil until rice begins to brown.
• Add Onion and cook 2 to 3 minutes.
• Pour in tomato sauce, water and add chicken bouillon.
• Bring to a boil.
• Turn heat to a medium-low. Cover with a lid and cook 20 minutes.
• Open and sprinkle with black pepper.
• Let sit about 10 minutes before you serve to absorb any excess fuilds.