Spanish Rice Salad Recipes

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MEXICAN BEAN AND RICE SALAD



Mexican Bean and Rice Salad image

Quick, fresh and tasty. I love the ingredients of this recipe.

Provided by TaraV1976

Categories     Salad     Grains     Rice Salad Recipes

Time 1h20m

Yield 10

Number Of Ingredients 12

2 cups cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (15.25 ounce) can whole kernel corn, drained
1 small onion, diced
1 green bell pepper, diced
2 jalapeno peppers, seeded and diced
1 lime, zested and juiced
¼ cup chopped cilantro leaves
1 teaspoon minced garlic
1 ½ teaspoons ground cumin
salt to taste

Steps:

  • In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
  • Refrigerate salad for 1 hour, toss again, and serve.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 33 g, Fat 1.1 g, Fiber 7.7 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 398.7 mg, Sugar 2.1 g

MEXICAN RICE SALAD



Mexican Rice Salad image

Ruth Bianchi from Apple Valley, Minnesota notes, "The recipe for this delicious, colorful salad has been in my family for years. My mother used to bring it to many different functions, and I'm carrying on her tradition."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 16

1-1/3 cups water
2/3 cup uncooked long grain rice
3/4 cup chopped green pepper
1/2 cup chopped red onion
1 medium carrot, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts
1/3 cup minced fresh cilantro
2/3 cup olive oil
1/3 cup lemon juice
1/2 to 1-1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin

Steps:

  • In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 297 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 7g protein.

SPANISH CHORIZO RICE RECIPE



Spanish Chorizo Rice Recipe image

Spanish chorizo rice ​​is one of the most loved recipes by all Spaniards, and especially by Andalusians. This should come as no surprise, as it is an easy recipe to make and is made with common ingredients. If you like rice and want to raise its level, or if you simply like Andalusian recipes, then you are in the right place!

Provided by Paulina

Categories     Rice Recipes​

Time 45m

Number Of Ingredients 13

2 cups (270g) Spanish style chorizo
1 onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 tsp salt
1 tomato, diced
4 cloves of garlic
1 2/3 cups (290g) long-grain rice
1 tbsp lemony thyme
3 1/2 cups (750ml) water
1 g saffron powder
2 tsp chicken broth powder (or bouillon cube)
2 tablespoons olive oil

Steps:

  • In a saucepan, cook the sliced ​​chorizo ​​for 2-3 minutes over medium heat until a little oil is released, stirring occasionally. Remove from the pan and set aside.
  • Add olive oil, and heat for one minute. Then add the onion, red pepper, green pepper, a pinch of salt, and cook until tender.
  • After that add the tomato, minced garlic, and cook until the tomato is tender, for about 5 minutes.
  • Then add the chorizo, rice, thyme and mix well. Cook for 2 minutes so that the rice absorbs the flavors.
  • For the final step add water, saffron, chicken broth powder, and mix well. Adjust the salt point if necessary.
  • Bring to a boil, reduce heat to low, and cook with the lid on for 20 minutes. With the help of a fork, move the rice to make it lighter and it is ready to serve.

Nutrition Facts : Calories 388 calories, Carbohydrate 58 grams carbohydrates, Fat 7 grams fat, Fiber 4 grams fiber, Protein 10 grams protein, ServingSize 1, Sodium 273 grams sodium, Sugar 7 grams sugar, UnsaturatedFat 7 grams unsaturated fat

SUPER EASY MEXICAN RICE (SPANISH RICE)



Super Easy Mexican Rice (Spanish Rice) image

Easy Mexican Rice is that perfect side dish you'll want to make again and again. Buttery rice meets south-of-the-border spices meets tomatoey goodness all in one dish for easy clean up!

Provided by Tiffany

Categories     Side Dish

Time 30m

Number Of Ingredients 8

1 cup long grain white rice
2 tablespoons butter
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
½ teaspoon onion powder
8 ounces tomato sauce
2 cups chicken broth

Steps:

  • In a large skillet (one that has a lid) over medium heat, melt butter.
  • Stir in cumin, chili powder, salt, onion powder and rice for 1-2 minutes.
  • Whisk in tomato sauce and chicken broth.
  • Bring a boil, then reduce to a high simmer.
  • Cover and cook for 25 minutes (see note).
  • Uncover, fluff with a fork, and serve.

Nutrition Facts : Calories 131 kcal, Carbohydrate 28 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 689 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

SPANISH RICE SALAD OLE'



Spanish Rice Salad Ole' image

This is a wonderfully easy salad to prepare that I got from a magazine years ago. It is great served cold after the flavors have blended for a couple of hours, and it is equally as good served hot making it super versatile. Can be easily doubled or tripled. I often use this for large crowds and it is always a hit.

Provided by Oh Taste See...

Categories     White Rice

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

2 cups cooked long-grain rice, chilled
1 (15 ounce) can black beans, drained and rinsed
2 cups chopped tomatoes
1 cup yellow sweet bell pepper, chopped (or you can use red or green)
1 cup frozen whole kernel corn, thawed
2 green onions, thinly sliced
1 cup salsa or 1 cup picante salsa
2 tablespoons fresh cilantro, snipped (optional)
4 ounces monterey jack cheese or 4 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
lettuce (optioinal for garnish)
sour cream (optional)

Steps:

  • Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
  • Coat with salsa and add cheese.
  • If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
  • If serving hot, place in oven at 350 just until cheese melts.
  • A dollop of sour cream is great either way you serve it.

Nutrition Facts : Calories 258.9, Fat 6.9, SaturatedFat 4, Cholesterol 17.8, Sodium 372, Carbohydrate 38.2, Fiber 6.9, Sugar 3.1, Protein 13

SPANISH RICE SALAD



Spanish Rice Salad image

Yield Serves 4

Number Of Ingredients 12

2 cups water
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1 cup long-grain rice
4 tablespoons olive oil
2 tablespoons Sherry wine vinegar or white wine vinegar
2 garlic cloves, pressed
8 ounces medium cooked peeled shrimp
1/2 5-ounce package pepperoni, quartered lengthwise, sliced
1/2 bell pepper, diced
2 large green onions, sliced

Steps:

  • Bring first 4 ingredients to boil in heavy medium saucepan. Add rice and 1 tablespoon olive oil. Cover and simmer over low heat until rice is tender and liquid is absorbed, about 20 minutes. Transfer to large bowl and chill.
  • Whisk remaining 3 tablespoons olive oil, vinegar and garlic in small bowl. Add remaining ingredients to rice in large bowl. Drizzle olive oil mixture over. Toss well. Season to taste with salt and pepper and serve.

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