Bonnies Spanish Rice Recipes

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.

SPANISH RICE

Steps:

• Combine olive oil and butter in a deep saucepan or dutch oven over medium heat. Heat until butter is melted.
• Add rice, onion, and bell pepper and cook until rice is golden brown and veggies are tender.
• Add garlic and cook until fragrant, about 30 seconds.
• Add undrained diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cayenne pepper and stir well.
• Bring to a boil, cover, reduce heat and simmer 20-25 minutes or until rice is tender and liquid is absorbed.
• Allow rice to sit covered about 5-10 minutes to absorb any liquid. Stir, fluff with a fork, and serve.

LINNIE'S SPANISH RICE

Steps:

• Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

BONNIE'S AMAZING RICE CAKES

Steps:

• This is a very versatile recipe. It is both, a side dish or a complete entrée. You can make the cakes as written with just broccoli, or get creative and add a huge variety of different vegetables, shrimp, bacon, ham, and chicken. Change it up!
• Heat grapeseed oil and sesame oil in medium skillet over medium heat. (You can use olive oil, or peanut oil, too) You can also cook these cakes in an electric skillet.
• Chop broccoli and green onion
• Beat an egg with a fork in a small mixing bowl.
• Add the rice, broccoli, green onions and cheese to the beaten egg in the bowl and mix well. The mixture should be stiff enough to pat with your hands into a couple of cakes about 3 or 4 inches in diameter. If not, add a little more rice to it.
• Fry the two rice cakes in the hot oil. Gently turn when brown and fry the other side. When it is a nice golden brown, remove to a platter and keep warm.
• Here is how it looks! Enjoy!

AUNT BONNIE'S CHICKEN AND RICE

Steps:

• Boil chicken with 1/2 stick butter, salt and pepper --
• After chicken is completely done, drain broth and keep.
• Debone chicken and shred or cut in chunks.
• Butter a 3 quart oven safe casserole, put rice in bottom of dish, lay chicken on top of rice (I always add more salt and pepper at this time) and pour your reserved broth (I even use canned broth if I need more) over rice and chicken -- cut the remaining stick of butter and put on top and put casserole in a 350 to 400 degree oven and cook until rice is done -- if mixture looks dry, pour in more broth and continue to cook. I usually leave in oven for an hour -- Enjoy!

CREAMY RICE PUDDING - BONNIE STERN

Steps:

• Bring water to a boil in a large saucepan. Add rice. Cover and return to the boil. Reduce to simmering and cook, covered, for 15 minutes or until water is absorbed.
• Combine sugar, cornstarch and salt in a bowl. Whisk in 1 cup of the milk stirring until smooth.
• Add sugar mixture, remaining 4 cups of milk, nutmeg and raisins to the rice. Stir well and bring to a boil.
• Reduce to the lowest simmer setting, and cook, covered for 1 - 1-1/2 hours, or until mixture is creamy and tender. Stirring occasionally. Stir in vanilla.
• Serve warm or cold, with a sprinkling of cinnamon.