Perfect Spanish Rice Recipes

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RESTAURANT STYLE SPANISH RICE



Restaurant Style Spanish Rice image

This flavorful rice recipe goes with almost any dinner! Or use it as a topping for tacos or burritos or in a taco bowl!

Provided by Dan

Categories     Side Dish

Time 30m

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter
1/2 cup diced onion
1 teaspoon chopped garlic
2 cups white rice
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
2 1/2 cups chicken stock
8 ounces tomato sauce
Chopped cilantro for garnish (optional)

Steps:

  • Add the oil and butter to a 3 quart dutch oven or wide, heavy bottomed pot over medium-low heat.
  • Add the onion and cook for 5 minutes to soften, then add the garlic and cook for 1 minute longer.
  • Pour in the rice, stir and cook for 7-8 minutes, stirring often, until sightly browned. Add the salt, pepper and cumin, stirring to combine.
  • Slowly pour in the chicken broth and bring to a simmer. Stir the rice to make sure it isn't sticking to the bottom of the pot, then turn the heat down to the lowest setting and cover.
  • Cook the rice for 10 minutes, then add the tomato sauce. Stir to combine and cover for another 5 minutes. Turn the heat off and let the rice sit, covered for another 5 minutes.
  • Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro or parsley if desired and serve.

Nutrition Facts : ServingSize 1 cup serving, Calories 171 calories, Sugar 3.5 g, Sodium 536.2 mg, Fat 5.8 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 0.9 g, Protein 4.7 g, Cholesterol 8.1 mg

AUTHENTIC SPANISH RICE



Authentic Spanish Rice image

Make and share this Authentic Spanish Rice recipe from Food.com.

Provided by catalinacrawler

Categories     Spanish

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 cups long grain white rice
2 garlic cloves, minced
2 tablespoons vegetable oil
1/4 cup onion, finely diced
4 ounces el pato salsa fresca (or tomato sauce if you cant find el pato sauce)
2 1/2 cups chicken broth
1 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon sea salt
pepper

Steps:

  • in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
  • brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
  • add diced onion, minced garlic, sauté for 1 minute.
  • add seasoned broth, bring to a boil.
  • reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
  • most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
  • after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

KETO SPANISH RICE



Keto Spanish Rice image

Cauliflower is a great substitute for rice and you can pretty much find riced cauliflower - both frozen and fresh - at your supermarket. I buy riced cauliflower in bulk at Costco, because we use it so often as a substitute for rice or potatoes in many of my recipes.I love to serve this keto Spanish rice on the side or in my keto tacos and burritos. Topped with some full fat sour cream and extra cilantro, this recipe is sure to become a keto taco Tuesday staple in your house as well!

Provided by Lolita Carrico

Time 30m

Number Of Ingredients 11

3 tbsp coconut oil
1/4 medium yellow onion (peeled and chopped)
2 tbsp tomato paste
1 small serrano pepper (seeded and finely chopped)
1 clove garlic (peeled and minced)
1/2 cup chicken broth
1 tsp chili powder
2 cups riced cauliflower
2 tbsp salted butter
1/4 cup fresh cilantro (chopped)
1/4 cup sour cream

Steps:

  • If using frozen cauliflower, thaw in microwave for 2 - 3 minutes and then drain well by placing the cauliflower rice in a clean kitchen towel and squeezing out excess water.
  • In a large skillet over medium heat, melt coconut oil. Add onion and saut? until onion softens and turns translucent, about 3 minutes.
  • Add tomato paste, serrano pepper, and garlic, then stir gently for 1 minute.
  • Pour in the broth then add the chili powder and cauliflower into the pan and allow to cook for 15 minutes until most of the moisture in the pan has evaporated is tender.
  • Remove from heat and fold butter and cilantro. Serve warm with sour cream.

Nutrition Facts : Calories 204 kcal, Carbohydrate 8 g, Protein 3 g, Fat 19 g, SaturatedFat 14 g, Cholesterol 23 mg, Sodium 267 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SPANISH RICE



Spanish Rice image

Learn how to make Authentic Spanish Rice aka Mexican Rice at home! Ready in less than 35 minutes. The perfect side dish to go alongside beef, chicken or fish!

Provided by Kelley Simmons

Categories     Side Dish

Time 35m

Number Of Ingredients 11

3 tbsp unsalted butter
2 cups uncooked long grain white rice
1 medium onion, diced
2 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1/2 tsp dried oregano
4 cups chicken stock
15.5 ounce can fire roasted diced tomatoes, with juices
1 bay leaf
salt and pepper

Steps:

  • Heat a large skillet over medium high heat and melt butter.
  • Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
  • Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
  • Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
  • When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!

Nutrition Facts : Calories 271 kcal, Carbohydrate 46 g, Protein 7 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 264 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

AUTHENTIC MEXICAN RICE



Authentic Mexican Rice image

The BEST, truly authentic Mexican Rice is so easy to make, and a necessary side dish for all of your favorite Mexican recipes.

Provided by Lauren Allen

Categories     Side Dish

Time 35m

Number Of Ingredients 11

1 1/2 cups long grain white rice (*)
1/4 cup oil ((vegetable or canola oil))
1 teaspoon garlic (, minced)
1/4 medium onion (, finely diced)
1/4 cup tomato sauce (, or 2 pureed tomatoes*)
2 teaspoons tomato bouillon (granulated, or cubes*)
1/4 teaspoon salt
1 carrot (, diced)
1/2 cup peas ((frozen or fresh))
3 cups water
1-3 whole serrano peppers (, optional)

Steps:

  • Rinse the rice in a fine mesh strainer until the water runs clear. Set aside.
  • In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes).
  • Add tomato sauce, garlic, and diced onion to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.).
  • Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork.

Nutrition Facts : Calories 275 kcal, Carbohydrate 41 g, Protein 4 g, Fat 10 g, Sodium 394 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPANISH RICE



Spanish Rice image

Easy Spanish Rice, sometimes called Mexican Rice that takes no time at all and tastes just like your favorite Mexican restaurant with an easy trick for perfectly fluffy rice!

Provided by Sabrina Snyder

Categories     Side Dish

Time 25m

Number Of Ingredients 8

2 tablespoons canola oil
1 1/4 cups uncooked white rice
1 1/2 cups chicken stock
15 ounces tomato sauce
1 teaspoon chili powder
1/2 teaspoon cumin
1 teaspoon garlic salt
cilantro (optional)

Steps:

  • Add the canola oil and rice in a dutch oven on medium high heat, stirring until translucent (less white, more see-through-ish), about 3-4 minutes.
  • Add in the broth, tomato sauce, chili powder, cumin and garlic salt. Bring to a boil, then lower the heat to simmer.
  • Cover, cooking 20 minutes then letting rest an additional five minutes before fluffing.

Nutrition Facts : Calories 166 kcal, Carbohydrate 27 g, Protein 3 g, Fat 4 g, Cholesterol 1 mg, Sodium 639 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SPANISH RICE RECIPE



Spanish Rice Recipe image

Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.

Provided by Lil' Luna

Categories     Side Dish

Time 45m

Number Of Ingredients 10

2 cups long grain rice
1/8 cup vegetable oil
8 oz tomato sauce
6 stems cilantro ((optional))
1 tsp salt
1 tsp minced garlic
4 cups water ((or 4 cups chicken lower sodium chicken broth - and no bouillon))
1 cube chicken flavored bouillon
dash cumin
dash garlic pepper

Steps:

  • Heat oil in large frying pan on medium heat.
  • Add rice and cook until golden brown.
  • Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
  • When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
  • Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

Nutrition Facts : Calories 90 kcal, Carbohydrate 13 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 447 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

AUTHENTIC SPANISH RICE RECIPE



Authentic Spanish Rice Recipe image

This authentic Spanish rice recipe (Mexican rice recipe) is moist and full of texture with freshly chopped tomato, onions, garlic, and bell pepper.It's a traditional recipe that's easy to prepare and has been passed down through generations of Mexican-Americans.

Provided by firstdayofhome.com

Categories     Side Dish

Time 40m

Number Of Ingredients 8

3/4 cup white rice
3 tbsp vegetable oil
1 medium tomato (chopped fine)
1 clove garlic (minced)
1/2 white onion (quartered or diced)
2-3 strips bell pepper
1 tbsp granulated chicken bouillon
1 3/4 hot water

Steps:

  • Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
  • Add the onion,garlic, and bell pepper and saute 1 minute.
  • Add the diced tomato and cook slightly.
  • Add the chicken bouillon and stir just to coat the rice.
  • Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
  • Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
  • Let stand 5 minutes before serving.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, Carbohydrate 17 g, Protein 2 g, Fat 5 g, Sodium 152 mg, Fiber 1 g, Sugar 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 1 mg, UnsaturatedFat 4 g

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

PERFECT SPANISH RICE



PERFECT SPANISH RICE image

Yield 4 people

Number Of Ingredients 8

2 cups long-grain white rice
3 tablespoons vegetable oil
1 clove garlic, roughly
chopped
1/2 white onion, chopped
4 plum tomatoes, chopped
1 jalapeno pepper, halved
Kosher salt

Steps:

  • Soak the rice in a bowl of hot water, about 5 minutes. Drain, rinse and shake dry. Heat the vegetable oil in a large skillet over medium-high heat. Add the rice and toast, stirring, 8 to 10 minutes. Meanwhile, puree the garlic, onion and tomatoes in a blender. Add to the rice and cook until absorbed, about 3 minutes. Add 3 1/2 cups water, the jalapeno and a pinch of salt; cover and cook over medium heat until the rice is tender, about 10 minutes. Remove the skillet from the heat. Uncover and place a clean towel over the rice, then re-cover and let stand 15 minutes. Fluff the rice with a fork; serve with the jalapeno, if desired.

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