SPANISH RICE RECIPE
This Spanish Rice recipe is quick, easy and has so much flavor packed into every single bite. It's perfectly fluffy, uses just a few simple ingredients and tastes just like it came from your favorite restaurant.
Provided by Jill Baird
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- In a large frying pan on medium heat, add the oil and the rice. Stirring occasionally, cook the rice until golden brown, or about 3-5 minutes.
- Add the diced onion and salt and cook for another 1-2 minutes, stirring occasionally.
- Add the chicken broth and salsa and stir. Bring the mixture up to a boil, then cover with a lid and reduce heat to low. Keep the rice at a low simmer for 20 minutes, without removing the lid if possible. After 20 minutes, lift the lid and check your rice but do not stir. You may need to cook for up to 5 more minutes, or until all of the liquid has absorbed and the rice is cooked.
- Once cooked completely, turn the heat off and let it sit for 10 minutes, then lightly fluff with a fork and squeeze the fresh lime juice on the rice before serving. Enjoy!
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 845 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SPANISH RICE RECIPE
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
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
RESTAURANT STYLE SPANISH RICE
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
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
RESTAURANT SPANISH RICE
This is a simple flavorful rice that I came up with to as a compromise for my picky eater daughter. It closely resembles the rice served at the local Mexican restaurants in San Diego.
Provided by puppitypup
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in oil until translucent.
- Add rice and saute a few more minutes.
- Add remaining ingredients and bring to a boil.
- Stir, cover and reduce heat to simmer.
- Simmer for twenty minutes without removing lid.
- Fluff with a fork and serve with chopped green onions on top.
- Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.
Nutrition Facts : Calories 210, Fat 2.5, SaturatedFat 0.9, Cholesterol 2.6, Sodium 601.8, Carbohydrate 41.9, Fiber 1.3, Sugar 1.9, Protein 3.9
RESTAURANT-STYLE SPANISH RICE
Learn how easy it is to make this Restaurant-Style Spanish Rice at home. We like this side dish much better than the rice at the restaurant now. A few tweaks here and there is all it took, and this recipe is super easy. Mexican Rice Easy Side Dish Recipe
Provided by wholesomefarmhouserecipes
Categories Dinner lunch Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- In a Dutch oven or large skillet heat the oil over medium heat until shimmering. Add the rice and sauté until the kernels are lightly toasted and golden in color. Approximately 5 minutes.
- In a blender or food processor, puree the tomatoes along with the onion, garlic, and salt until smooth. Measure out 2 cups of the tomato puree and add this to the rice.
- Next add the well-seasoned chicken broth. Add the salt and cumin and bring to a boil stirring occasionally.
- Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and gently fluff the rice with the fork. Cover again and set aside to steam for 10 minutes.
- Add the cilantro and lime juice and fluff again to combine. Taste and season with more salt as needed.
Nutrition Facts : Calories 234 kcal, Carbohydrate 41 g, Protein 4 g, Fat 6 g, SaturatedFat 4 g, Sodium 512 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 2 g, ServingSize 1 serving
SPANISH RICE
Steps:
- In a deep pot, render the tocino over medium heat. When oil lightly coats the bottom of the pan, saute the onions until translucent. Add the rice, tossing until heated. Add the water and bring to a boil. Add in the bay leaves and bijol.
- Cook until most of the water is absorbed at medium heat. Then cover and cook at very low heat until done, approximately 20 minutes.
AUTHENTIC SPANISH RICE
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
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.
SPANISH RICE
This is one of the most simple recipes to prepare and has a great flavor. Most of the Mexican recipes I post come from my Hispanic half (wife) and have been in her family for many years.
Provided by Rick B2
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin.
- Add tomato sauce and chicken broth Bring to a boil-- reduce heat to low-- cover and cook for 15 mins.
Nutrition Facts : Calories 359.3, Fat 8.2, SaturatedFat 1.2, Sodium 623.1, Carbohydrate 61.1, Fiber 2.8, Sugar 2.4, Protein 8.6
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