MOM'S SPANISH RICE
This is very close to the way my Mom made Spanish Rice. This dish was taken to every pot-luck we attended, not because it was what she wanted to take but it was what everyone asked her to bring. This is a very simple dish with only as much spice in it as you want. I am posting it as the very basic recipe. You can add to it what you like to suit your palate. I like to serve this with creamy coleslaw.
Provided by GaylaV
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Brown ground beef, break it up as it browns.
- When the ground beef is taking on colour add in the diced onion and salt and pepper.
- Add in any optional vegetables at this point.
- When onion has softened add the vinegar and brown sugar.
- Add the tomato soup and water, stir well. I start with 1 and 1/2 cups of water, you likely will need to add more as it cooks.
- Adjust the seasoning if you need to.
- Add in the uncooked rice and stir.
- Pour into a casserole dish.
- Bake in oven for 45 -60 minutes, cover for the first 1/2 hour. Check after 1/2 hour and add more water if it seems too dry.
- You want it to be a bit dry in the end, soft but not mushy.
MOM'S SPANISH RICE
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
MOM'S SPANISH RICE
This is my Mom's Spanish Rice recipe. It's so good, that you can actually eat it by itself as a meal and not as a side-dish.
Provided by Tabascoman77
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Being that I like to cook quick (and so do you, probably), I like to dice, chop, and get everything out and measured and put aside before I even begin the cooking, so dice your onions and chop up the bell peppers. You can leave the seeds of the peppers if you'd like but make sure to de-stem them.
- In a pot, heat vegetable oil over medium heat.
- Add the chopped peppers, diced onions, salt, pepper, cumin, chili powder, and cayenne. Stir VERY frequently (about 1-2 minutes) and make sure that the all the spices are mixed into the vegetables.
- Immediately, and in a separate pot, prepare your rice according to the package.
- When rice is cooked, add it to the cooking veggies.
- Add the canned tomatoes and stir frequently on medium heat.
- Cook for 30-45 minutes on medium heat, stirring frequently to avoid burning the rice and so that the rice can absorb the tomato, oil, cumin, chili powder, cayenne, salt, and pepper.
- If you want a variation, add small pieces of cooked hamburger meat (prepared in a separate skillet) to the mix. You can add salt, pepper, cumin, chili powder, and cayenne to that, as well, before finally adding it to the mix. If you are a brontosaurus and don't eat meat like your T-Rex friends, skip this step.
- You will know the rice has absorbed everything and that everything is cooked when the rice is golden. (Note: if you believe the rice to taste too salty, gradually add just pinches of sugar until the flavor balances back out; sugar, kids, is a great equalizer -- use it wisely.).
- Serve hot and enjoy!
Nutrition Facts : Calories 1018.1, Fat 30, SaturatedFat 4, Sodium 2018.2, Carbohydrate 171.6, Fiber 11.2, Sugar 8, Protein 15.7
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