Spanish Brown Rice Recipes

ROTEL SPANISH RICE

Steps:

• Fry bacon in skillet until browned.
• Remove from skillet, crumble, and set aside.
• Do not remove bacon grease from skillet!
• Melt butter in skillet and add onion, pepper and garlic.
• Saute until onions are translucent.
• Add the Rotel, green chiles and chicken broth and simmer approximately 5-10 minutes.
• Add the rice, cover and simmer approximately 20 minutes.
• Crumble bacon on top and serve.

SPANISH BROWN RICE RECIPE

Steps:

• In a large saute pan, heat the oil until shimmering. Add the onions and cook on medium-low for about 8 minutes or until softened.
• Add the adobo sauce, cumin, chili powder, paprika, garlic and salt. Stir until the onions are coated and the spices release their fragrance. About one minute.
• Stir in the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated.
• Stir in the cold rice and mix until all the ingredients are evenly distributed. Squeeze lime juice over the rice, and stir. Warm on low for about five minutes or until heated through. Adjust salt to taste.
• Serve with additional limes, cilantro, salsa and/or jalapeños.
• Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks.

MEXICAN BROWN RICE

Steps:

• Preheat the oven to 375 degrees Fahrenheit. In a food processor or blender, combine the tomatoes, onion and garlic, and blend until smooth. In a liquid measuring cup, measure out 2 cups of the tomato mixture and discard the rest.
• Warm the olive oil in a medium Dutch oven* over medium heat until shimmering. Add the rice and jalapeño and cook, stirring occasionally, for about 2 to 3 minutes.
• Add the vegetable broth (watch out for splatters), tomato mixture, tomato paste (add a little extra if you're using fresh tomatoes that aren't super flavorful), and salt. Stir to combine, then increase the heat to medium-high and bring the mixture to a boil.
• Cover the pot with the lid and carefully transfer it to the oven. Bake until the liquid is absorbed (the rice will look dry when you take off the lid, but don't worry) and the rice is tender, about 1 hour 15 minutes to 1 hour 30 minutes, stirring halfway through cooking.
• Stir in the cilantro and season to taste with additional salt, if necessary (I often add another 1/4 to 1/2 teaspoon). If you'd like spicier rice, add a pinch of red pepper flakes and stir again. Serve with lime wedges on the side.

BROWN SPANISH RICE

Steps:

• Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.

SPANISH BROWN RICE

Steps:

• Heat oil in medium saucepan medium-high heat.
• Add onion and cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent.
• Add tomatoes, garlic, and jalapeno (if desired); cook, stirring frequently, for 1 minute.
• Add tomato paste, salt, cumin, paprika, and pepper; cook, stirring frequently, for 1 to 2 minutes, or until vegetables are coated.
• Add rice and peas and carrots; cook, stirring frequently, for 5 to 6 minutes, or until heated through.
• Garnish with cilantro if desired.

SPANISH RICE

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!

BAKED BROWN SPANISH RICE

Steps:

• Preheat oven to 350 degrees. Combine all ingredients in a 2-quart oven-safe baking dish. Stir well. Cover with foil and bake for 80 minutes until the liquid is absorbed and the rice is tender.
• Let sit for 10 minutes out of the oven. Salt and pepper to taste. Fluff with a fork and serve!

SPANISH BROWN RICE

Steps:

• Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
• Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.