Linnies 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.

QUICK SPANISH RICE

Steps:

• Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

ZESTY LIME (& GARLIC) RICE ( PIONEER WOMAN )

Steps:

• Heat the oil in a medium pan over medium high heat. Add the garlic and onions and stir around and cook until onions start to soften about 3 to 4 minutes. Reduce the heat to low and add the rice. Cook over a low heat for 2 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and salt. Then add the juice and half the lime zest of 3 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 20 to 25 minutes or until the rice is done and tender. Stir it once or twice to keep it from sticking to the pot. Add more liquid if needed. The rice shouldn't be sticky. Just before serving, sprinkle the rest of the lime zest. Stir to combine and serve.
• Optional top with a half a cup chopped cilantro.

HOMEMADE (MADE FROM SCRATCH) SPANISH "RICE-A-RONI"

Steps:

• 1. Break noodles into 1/2" or 1" size pieces. (They don't have to be perfectly uniform.) In a non-stick skillet, lightly brown (but don't burn) the dry noodles in melted butter. Add chicken broth and bring to a boil.
• 2. Add rice to boiling liquid and mix together. Mixture should boil for a minute or so.
• 3. Next: add can of crushed tomatoes, onion salt, garlic powder and tabasco (if using) to taste. Bring to a boil again for a moment.
• 4. Lower heat and cover pan; simmer for about 25-30 minutes or until liquid is absorbed and almost gone. (You want to stir everything really good when you first put the lid on, but try not to resist the temptation to stir it too much during the simmering period. Just make sure your heat is pretty low.) If liquid does not get completely absorbed during cooking time, just leave lid on and simmer five or ten more minutes or until the liquid is fully absorbed.
• 5. Wait about 10 minutes, remove from heat and let stand for a few minutes. Sprinkle a few dashes of pepper on top and serve.

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

EASY SPANISH RICE

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.