Guys Spicy Spanish Rice Recipes

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GUY'S SPICY SPANISH RICE



Guy's Spicy Spanish Rice image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 19

1 red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
1 ear corn, shucked
1 tablespoon canola oil
1 yellow onion, diced, about 1 cup
1/2 yellow bell pepper, seeded, ribs removed and diced
1 chayote squash, peeled, seed removed and diced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups basmati rice
5 cups chicken stock
1/4 cup roughly chopped Spanish olives
1/2 cup canned black beans, rinsed and drained
1/2 cup diced tomatoes
1/3 cup freshly chopped cilantro leaves

Steps:

  • Heat the grill or broiler to high.
  • Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
  • In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
  • Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

DELICIOUSLY CHUNKY SPANISH RICE



Deliciously Chunky Spanish Rice image

This is my family's favorite recipe for Spanish rice. You can add more or less red pepper, depending on how spicy you like it.

Provided by Bayhill

Categories     White Rice

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup margarine
1 small onion, chopped
1/2 cup bell pepper, chopped
1 carrot, peeled & finely chopped
1 stalk celery, chopped
1 garlic clove, crushed
1 cup uncooked white rice
1 (14 1/2 ounce) can Mexican-style stewed tomatoes
1 (8 ounce) can tomato sauce
1 1/4 cups water
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chili powder, to taste
1/2 teaspoon cumin
1 dash crushed red pepper flakes

Steps:

  • Melt margarine in a medium saucepan. Add onions, bell pepper, carrots, celery, garlic and rice. Cook and stir over medium heat until rice is lightly brown and vegetables are tender.
  • Add stewed tomatoes, tomato sauce, water, salt, pepper, chili powder, cumin, and red pepper. Mix well.
  • Bring to a boil. Cover saucepan, lower heat and simmer for 30 minutes or until rice is tender and liquid is absorbed; stirring occasionally.

Nutrition Facts : Calories 182.9, Fat 4.3, SaturatedFat 0.9, Sodium 931, Carbohydrate 33.2, Fiber 2.5, Sugar 3.1, Protein 3.6

SPICY SPANISH-STYLE RICE



Spicy Spanish-Style Rice image

This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Provided by Chef John

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 45m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
2 cups uncooked long-grain white rice
⅓ cup diced jalapeno pepper
⅓ cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder, or to taste
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon chipotle chile powder, or to taste
½ teaspoon cayenne pepper, or to taste
2 ¼ cups chicken stock
½ cup tomato sauce

Steps:

  • Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
  • Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g

GUY'S SPICY SPANISH RICE



GUY'S SPICY SPANISH RICE image

Yield 10 to 12 servings

Number Of Ingredients 19

1 red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
1 ear corn
1 tablespoon canola oil
1 onion, diced, about 1 cup
1/2 yellow bell pepper, diced
1 chayote squash, peeled and diced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups basmati rice
5 cups chicken stock
1/4 cup roughly chopped Spanish olives
1/2 cup canned black beans, drained and rinsed
1/2 cup diced tomatoes
1/3 cup freshly chopped cilantro

Steps:

  • Heat the grill or broiler to high. Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside. In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes. Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

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