Corny Spanish Rice Recipes

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

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.

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!

CHEESY SPANISH RICE

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the rice, soup, cheese, chili powder, salt and pepper. Cook until cheese is melted. Transfer to a 3-cup baking dish. cover and bake at 350° for 30-35 minutes.

SPANISH RICE ORIGINAL

Steps:

• Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
• Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

CHEESY SPANISH RICE

Steps:

• Preheat oven to 350 degrees F. In large skillet, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings.
• In hot drippings, cook onions and green pepper until tender, stirring often, about 10 minutes.
• Into measuring cup, drain tomatoes; add enough chicken broth to the tomato liquid to make 1 3/4 cups. Cut up tomatoes.
• To onion mixture, add chicken broth liquid mixture, tomatoes, tomato sauce, garlic powder, sugar, salt -- and, if using -- cayenne or chili powder. Heat to boiling. Grease a 1-1/2 quart casserole.
• Remove mixture from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. Stir lightly with fork. Sprinkle with cheese and bake uncovered for 5 minutes. Garnish with crumbled bacon and serve.

"QUICK ""SPANISH"" RICE WITH CORN"

Steps:

• In measuring cup, fill 2/3 c with tomato sauce, add water to equal a little over 1 cup.
• In med.
• saucepan, bring tomato sauce and water mixture to boil.
• Add rice, corn, chili powder and cumin.
• Cover, and remove from heat.
• Let stand 5 minutes until liquids have been absorbed Fluff with fork and serve.