Deliciously Chunky Spanish Rice 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.

DELICIOUSLY CHUNKY SPANISH RICE

Steps:

• Melt margarine in a medium saucepan. Add onions, bell pepper, carrots, celery, garlic and rice. Cook and stir over medium heat until rice is lightly brown and vegetables are tender.
• Add stewed tomatoes, tomato sauce, water, salt, pepper, chili powder, cumin, and red pepper. Mix well.
• Bring to a boil. Cover saucepan, lower heat and simmer for 30 minutes or until rice is tender and liquid is absorbed; stirring occasionally.

SPANISH RICE

Steps:

• In a large pot, heat the oil over medium-high heat.
• Add in the rice and next 7 ingredients.
• Cook and stir often until the rice is browned.
• Add in the water and tomato sauce; stir to combine.
• Bring to a boil; lower heat to medium; cover and cook 25 minutes or until rice is tender.

CHIPOTLE PEPPER SPANISH RICE

Steps:

• Heat oil in pan.
• Add garlic and rice.
• Brown garlic and rice for a couple of minutes on high.
• Add bouillon cubes and water.
• Let boil for a minute or two.
• Add chipotle chili and adobo sauce.
• Stir everything.
• Cover pan with foil or pan lid.
• Turn burner to low.
• Let simmer for at least 20 minutes.
• You should not need to add anymore water, but if the rice has soaked up the previous water you can add more if it makes you feel better.

SPANISH RICE

Steps:

• Brown rice in oil using a 4 quart sauce pan Add chopped onion, minced garlic and cumin.
• Add tomato sauce and chicken broth Bring to a boil-- reduce heat to low-- cover and cook for 15 mins.

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.