V Best Spanish Rice Easy Recipes

BEST SPANISH RICE

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.

VERONICA'S EASY SPANISH RICE

Steps:

• In a large skillet, heat the oil over medium heat.
• Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

EASIEST SPANISH RICE RECIPE

Steps:

• Saute onion in oil over medium heat. Cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth, salsa, garlic salt and cumin.
• Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
• I double this recipe to make a lot of rice. You do the work once and have enough to last my family 2-3 meals.
• I let rice cool and then freeze in freezer bags, that way I only have to mess up the kitchen once for a few extra meals.

AUTHENTIC SPANISH RICE RECIPE

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.

V BEST SPANISH RICE (EASY)

Steps:

• In a 6 cup glass measuring cup pour chicken broth, add water until it measures a tad over 4 cups (very important) I use the next line on my measuring cup.
• Add tomato bouilon, onion salt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave approx 6 minutes.
• Meanwhile, drizzle olive oil over medium dutch oven pan until warm on Med-High heat. Add onions. When translucent add rice and butter, sautee' until butter has melted and bouilon is done.
• Stir bouilon and slowly pour into (warning you can get a steam burn, so careful!) rice mixture. Stir and bring to a thick boil. about 3 minutes.
• Cover pan, turn heat to simmer. Set timer for 25 minutes. When timer alarms, turn heat off and leave undisturbed for at least 5 minutes.
• Fluff with fork and enjoy with your favorite mexican dish. I always make this when making my Recipe#268423.