Elswets Baked Spanish Rice Recipes

SPANISH RICE BAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
• Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
• Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

ELSWET'S ROSEMARY RICE

Steps:

• Heat the oil over medium high heat in a medium-sized sauce pan that has a lid.
• Add the rosemary, garlic, and red pepper.
• Then cook the green onions and parsley until soft- 2-3 minutes.
• Add rice, and salt, and cook, stirring constantly for 30 seconds.
• Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes.
• Add one cup of HOT water, add the gumbo filé [or sassafras leaves] and continue to cook until rice is done.
• Remove from heat and let sit for 5 minutes.
• Stir in vinegar and serve hot.

ELSWET'S JASMINE RICE

Steps:

• Deposit the loose tea into a tea ball and drop into the 1/4 cup hot water and let steep.
• Pour 5 cups cold water to a 2 quart pot, add 1 teaspoon salt and rice, and bring to boil.
• Reduce heat and cook until done; approximately 20 minutes.
• When fully cooked, drain rice and deposit into a large bowl.
• Add margarine, garlic powder, Italian seasoning, remaining 1/2 teaspoon salt, and black pepper, stirring well to mix.
• Remove tea ball from 1/4 cup jasmine tea and set aside; pour tea over rice and stir well to mix.
• Serve and enjoy!

ELSWET'S DELUXE SPANISH RICE

Steps:

• In a four-quart sauce pan, over a medium heat, heat the oil. Add in the brown rice and cook, stirring constantly until rice is lightly toasted. [This step requires constant attention.].
• Add chopped onion, green onion, bell pepper, celery, garlic, salt, cayenne pepper, chili powder, and cumin. Stir until blended, and continue cooking until onions begin changing translucent.
• Add tomatoes and chicken stock [or bullion water]. Return to boiling, reduce heat to low, cover, and cook for approximately 20 minutes.
• Add the cream cheese. Stir well until the cream cheese is entirely melted and blended, recover, and cook for approximately 15 more minutes.
• Allow to stand, removed from heat, for 5-8 minutes, fluff with a fork, garnish with cheese and black olives, and serve hot!
• NOTE: This may be served as a side dish, or with sliced smoked sausage, shredded chicken or beef, shrimp, or other seafood and served as a main dish. Also, if you want it more spicy, you can add in the cumin and cayenne while you are toasting the rice. That will breatly enhance the heat level of these spices. Hope you enjoy it!

ELSWET'S JAMBALAYA RICE

Steps:

• JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.
• Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].
• Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.
• CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.
• Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!

ELSWET'S SCALLOPED RICE AU GRATIN

Steps:

• Fry the onions and peppers in the butter until the onions are a light, golden brown. Add the rice, salt, and boiling water and cook until the rice is nearly done.
• Add the tomato soup.
• Once the rice has absorbed all the liquid, gently fold in the cheese. Stir to mix.
• Transfer to a well greased casserole and bake at 350°F for about 25 minutes.