Barbecue Style Spanish Rice Recipes

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

The BEST Spanish Rice Recipe (Mexican Rice) image

Light and fluffy in every forkful, this restaurant-style Spanish rice recipe is quick and easy to make at home, turning out perfectly cooked grains that don't clump every single time.

Provided by Heidi

Time 45m

Number Of Ingredients 7

Ingredients

2 tomatoes (, stemmed and quartered)
1/2 yellow onion (, peeled and quartered)
2 cloves garlic (, peeled)
1 teaspoon kosher salt
1 tablespoon canola oil
1 cup uncooked long grain white rice
1 1/2 cups chicken broth

Steps:

Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

Nutrition Facts : Calories 223 kcal, Carbohydrate 42 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Sodium 910 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

SPANISH RICE WITH GROUND BEEF

Spanish Rice with Ground Beef image

Growing up, my mom made a version of Spanish rice with ground beef that was hearty enough that it stood on its own as a main dish. During a visit a few years ago, after missing her cooking desperately, I watched her prepare it and jotted down the recipe. (Don't worry, I checked with my mom and she's totally on board with sharing with you!) Serve on a bed of fresh spinach with a side of refried beans. Garnish with fresh diced tomatoes, green onions, cheese, avocado slices, and crushed chile flakes.

Provided by jubilation

Categories 100+ Everyday Cooking Recipes

Time 40m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
3 cups water
1 ½ cups uncooked white rice
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1 green bell pepper, diced
1 small onion, diced
2 tablespoons chili powder
1 tablespoon garlic salt

Steps:

Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 46.8 g, Cholesterol 49.6 mg, Fat 10.1 g, Fiber 3.6 g, Protein 19.9 g, SaturatedFat 3.8 g, Sodium 1463.2 mg, Sugar 5.8 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

Ingredients

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

BARBECUE STYLE SPANISH RICE

Barbecue Style Spanish Rice image

Simple good side dish. This is from BH&G all time favorite Barbecue recipes cookbook. Posted as public to www.recipezarr.com on May 4 2009.

Provided by Papa D 1946-2012

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1 cup quick-cooking rice
1/2 cup finely chopped green pepper
1/4 cup minced onion
1/4 cup water
2 teaspoons Worcestershire sauce
1 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon oregano, crushed
1 tablespoon butter

Steps:

In a heavy 8 inch skillet combine all ingredients, stir to combine and dot mixture with butter.
Bring to a boil, cover and reduce heat to simmer.
After 20 - 25 minutes fluff rice with a fork and serve.

EASY SPANISH RICE

Easy Spanish Rice image

This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!

Provided by Arizona Desert Flower

Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes

Time 35m

Yield 8

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 ½ cups long-grain rice
3 cups water
2 roma (plum) tomatoes, chopped
1 cup chopped onion
¾ cup chopped fresh cilantro, or more to taste
1 tablespoon tomato bouillon with chicken flavoring (such as Knorr®), or more to taste

Steps:

Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

Nutrition Facts : Calories 168.3 calories, Carbohydrate 30.4 g, Fat 3.7 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 18 mg, Sugar 1.3 g

SPICY SPANISH RICE

Spicy Spanish rice image

Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 55m

Number Of Ingredients 13

Ingredients

1 tbsp rapeseed oil
1 large onion , finely chopped
200g lean pork tenderloin fillet , diced into cubes roughly 1.5cm
2 large garlic cloves , chopped
100g brown basmati rice
½ -1 tsp smoked paprika (depending on how much heat you want)
generous pinch saffron
500ml hot vegetable bouillon
1 large red pepper , deseeded, quartered and sliced
160g fine green beans , trimmed and halved
60g large prawns
large handful parsley , chopped
½ lemon , cut into wedges

Steps:

Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.

Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

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