New Mexico Spanish Rice Recipes

NEW MEXICO SPANISH RICE

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
• Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.

MEXICAN RICE

Steps:

• Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes. Serve immediately, garnished with cilantro, if desired.

NEW MEXICO STYLE SPANISH RICE

Steps:

• In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
• Add water, garlic, tomato sauce and Rotel to the pot.
• Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
• Salt and pepper to taste.

NEW MEXICAN SPANISH RICE

Steps:

• Melt butter over medium heat in medium saucepan. In the meantime, cut your 1/2 onion into vey small diced pieces.
• Add rice when butter is melted. Stir until rice becomes light brown. Add onions, and stir until onions become transclucent. Do not let them get brown. They are for flavoring only.
• Stir in tomato paste and spice to your tastes. Stir to mix ingredients. Let mixture come almost to a boil and then add the water. Stir to make sure everything is mixed well.
• Let it sit on medium to medium high heat until water is completely boiled out. You are looking for a slow boil. Do not stir. May take between 20-25 minutes, depending on your stove.