Kittencals Spanish Rice Recipes

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KITTENCAL'S SPANISH RICE



Kittencal's Spanish Rice image

Although this only uses one cup of rice this will make enough for four very hearty servings or six smaller, you may double if desired but I suggest to make in a saucepan --- make this as spicy as desired by adjusting the chili flakes and jalapeño pepper --- half a package of taco seasoning mix may be used in place of the cumin and chili powder, converted rice only for this :)

Provided by Kittencalrecipezazz

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
2 teaspoons cumin powder
1/2 teaspoon paprika
2 tablespoons chili powder (or more to taste)
1 -2 teaspoon dried crushed red pepper flakes (adjust amount to suit heat level)
2 medium onions, chopped
1 large green bell pepper, seeded and chopped
1 jalapeno pepper, seeded and finely chopped (optional)
4 -6 garlic cloves, finely chopped (do not mince finely)
1 cup uncooked long grain converted white rice (Use Uncle Ben's)
1 (8 ounce) can tomato sauce
2 cups Pace Picante Sauce
1 3/4 cups chicken broth (or use beef broth or water)
1 teaspoon seasoning salt
1 teaspoon ground black pepper (or to taste)
1 cup canned and drained corn kernels or 1 cup frozen peas
chopped green onion

Steps:

  • Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
  • Add in garlic; cook stirring 2 minutes.
  • Add in rice and stir for 1 minute.
  • Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
  • Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
  • Sprinkle the top with chopped green onions if desired.

Nutrition Facts : Calories 400.7, Fat 16.3, SaturatedFat 2.4, Sodium 1480, Carbohydrate 59.5, Fiber 8.9, Sugar 10.5, Protein 11.2

THE BEST AUTHENTIC SPANISH RICE



The Best Authentic Spanish Rice image

If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!

Provided by top gun

Categories     Long Grain Rice

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups long-grain white rice (Riceland)
1 -2 medium green pepper, sliced
1 medium onion, sliced
1 medium tomatoes, sliced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic salt (to taste)
4 cups water
vegetable oil (no olive oil)

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.

KITTENCAL'S SPINACH PARMESAN RICE BAKE



Kittencal's Spinach Parmesan Rice Bake image

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)
2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated parmesan cheese (or to taste)
1/3 cup chopped onions or 2 large green onions, chopped
1 -2 garlic clove, minced (or 1/2-1 teaspoon garlic powder)
3 large eggs, beaten
3/4 cup milk or 3/4 cup half-and-half cream
1/8 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste or can use white salt)
1/4 cup grated parmesan cheese, for topping
grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

Steps:

  • Set oven to 350°F.
  • Generously grease a 11 x 7-inch baking dish.
  • In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
  • Season with salt, pepper and cayenne to taste.
  • Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
  • Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
  • Top with mozzarella cheese the last 5 minutes of baking (if using).
  • Note: for a more fluffier texture casserole, 4 eggs may be used.

KITTENCAL'S CREAMY PARMESAN OVEN-BAKED RICE



Kittencal's Creamy Parmesan Oven-Baked Rice image

This is creamy and delicious, you may also add in some frozen thawed peas or canned drained sliced mushrooms or fresh sauteed, if you are not a garlic lover then omit the fresh garlic or you may use 1/2 teaspoon or more of garlic powder --- if you love risotto then you will love this rice!

Provided by Kittencalrecipezazz

Categories     Rice

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons oil (or as needed to cover bottom of the saucepan can use butter or half of each)
1 medium onion, finely chopped
3 garlic cloves, chopped (can use more)
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups water
1 cup milk
1/2 cup grated parmesan cheese (more to mix in after cooking if desired)
1 cup uncooked long grain white rice
1/2 teaspoon fresh ground black pepper (or to taste)
salt (optional and to taste)

Steps:

  • Set oven to 400 degrees F (or 350 degrees F for air-convection oven).
  • Set oven rack to second-lowest position.
  • Heat oil in a medium oven-proof saucepan over medium-high heat; add in onion and saute until softened (about 4 minutes).
  • Add in garlic; cook stirring for about 2-3 minutes.
  • Add in the next 5 ingredients; stir over medium heat until smooth and bubbly.
  • Mix in the rice, then season with black pepper and salt.
  • Cover with a tight-fitting lid.
  • Bake for 30 minutes.
  • Remove from oven and stir the mixture ( the saucepan will be hot so handle carefully holding with a tea towel).
  • Return to oven and continue baking uncovered for another 10-15 minutes or until the rice is soft.
  • You may mix in more Parmesan cheese if desired.
  • The rice is best if served immediately.

PERFECT SPANISH RICE



Perfect Spanish Rice image

You don't need to visit an authentic taqueria when using this recipe. You might even like it better than a restaurant's Spanish rice....I know I do. I was taught how to make this dish from my mother-in-law, a native of Guadalajara Mexico. The rice is moist and full of flavor and you can add cooked and shredded chicken and/or peas for a complete 1-dish meal. Great for potlucks, dinner parties and side dishes to your favorite Mexican meal. This recipe is relatively simple to make and inexpensive. Try it and impress YOUR Mexican mother-in-law :)

Provided by Leahferne

Categories     White Rice

Time 50m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 7

1 cup white rice (I like to use pearl)
14 1/2 ounces diced tomatoes (I like Contadina's brand with Italian herbs)
1 small onion, diced
4 garlic cloves, minced
1/4 cup olive oil
2 teaspoons chicken bouillon
2 tablespoons green onions, chopped (optional)

Steps:

  • In a medium skillet or frying pan, heat your oil and add onion.
  • Once the onion starts to brown on the edges add the garlic.
  • Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
  • While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
  • Pour the can of cut tomatoes in the pot with 1 can's worth of water.
  • Toss in the chicken bouillon and you are now ready for the rice.
  • Once your rice has developed a good color, transfer everything from the frying pan to the pot.
  • Cover and bring to a hard boil.
  • Once boiling reduce heat to a soft simmer for 15-20 minutes.
  • After most of the liquid has been absorbed stir the rice and remove from heat.
  • Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.

Nutrition Facts : Calories 160.3, Fat 7, SaturatedFat 1, Sodium 10, Carbohydrate 22.2, Fiber 1.4, Sugar 1.7, Protein 2.2

BEST SPANISH RICE



Best Spanish Rice image

The combination of picante sauce and chicken broth makes this easy recipe very tasty!

Provided by Angela Sims

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 30m

Yield 5

Number Of Ingredients 5

2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

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.

Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g

KITTENCAL'S GROUND BEEF AND FETA RICE BALLS



Kittencal's Ground Beef and Feta Rice Balls image

Crunchy on the outside with a delicious ground beef-rice filling oozing with melted chunks of feta cheese, I would suggest to purchase the block of feta cheese and coarsely crumble into small chunks, you may freeze the remainder of the feta to use for another time --- due to the high sodium amount in the feta cheese and Parmesan cheese I strongly suggest to season with salt until after you have added both cheeses --- I have listed the yield at 35 balls this is only estimated you may get a few more more or less, good thing this makes lots you will have them gone in not time! --- you may adjust amounts to suit taste, this recipe is very versatile.

Provided by Kittencalrecipezazz

Categories     Rice

Time 39m

Yield 35 balls

Number Of Ingredients 15

1/2 lb ground beef (or use spicy or mild Italian sausages with casings removed)
1 small onion, finely chopped
4 large garlic cloves, finely chopped (garlic-lovers use more)
3 cups cooked rice, firmly packed when measuring
2 eggs, beaten
1/3 cup melted butter
2/3 cup fresh grated parmesan cheese
1 pinch cayenne pepper (optional)
2 tablespoons dried parsley (can use 1/4 cup chopped fresh parsley)
1/3 cup coarsely crumbled feta cheese (can use more)
1/2-1 teaspoon garlic powder (optional add in for more garlic flavor)
salt & freshly ground black pepper
1 egg (may need another egg)
1 cup dry breadcrumbs
oil, for deep-frying

Steps:

  • In a skillet cook the ground beef with onion and garlic until browned; drain fat then transfer to a large bowl, cool slightly.
  • Add in the rice with the next 6 ingredients; using hands mix to combine, then season with salt and pepper and some garlic powder if desired for more garlic flavor.
  • Chill the mixture for at least 2 hours or overnight.
  • Shape into about 1-1/2-inch balls.
  • In a small bowl lightly beat the remaining egg.
  • Place the dry breadcrumbs into another bowl.
  • Dip each rice ball into the egg then coat in the breadcrumb mixture (I would suggest to coat all the balls and place on a plate before starting to fry them).
  • When you have all the balls on the plate flatten down slightly with the palm of your hand this will allow for a quicker and more even browning.
  • Heat oil in a skillet or a deep-fryer to 375 degrees.
  • Fry the balls until golden brown (about 3-4 minutes).
  • Serve with hot marinara sauce.

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