Perfect Spanish Rice Recipes

RESTAURANT STYLE SPANISH RICE

Steps:

• Add the oil and butter to a 3 quart dutch oven or wide, heavy bottomed pot over medium-low heat.
• Add the onion and cook for 5 minutes to soften, then add the garlic and cook for 1 minute longer.
• Pour in the rice, stir and cook for 7-8 minutes, stirring often, until sightly browned. Add the salt, pepper and cumin, stirring to combine.
• Slowly pour in the chicken broth and bring to a simmer. Stir the rice to make sure it isn't sticking to the bottom of the pot, then turn the heat down to the lowest setting and cover.
• Cook the rice for 10 minutes, then add the tomato sauce. Stir to combine and cover for another 5 minutes. Turn the heat off and let the rice sit, covered for another 5 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro or parsley if desired and serve.

BASIC SPANISH RICE

Steps:

• In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.
• Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.

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.

PERFECT SPANISH RICE

Steps:

• In a medium skillet or frying pan, heat your oil and add onion.
• Once the onion starts to brown on the edges add the garlic.
• Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
• While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
• Pour the can of cut tomatoes in the pot with 1 can's worth of water.
• Toss in the chicken bouillon and you are now ready for the rice.
• Once your rice has developed a good color, transfer everything from the frying pan to the pot.
• Cover and bring to a hard boil.
• Once boiling reduce heat to a soft simmer for 15-20 minutes.
• After most of the liquid has been absorbed stir the rice and remove from heat.
• Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.

PERFECT WHITE RICE, SPANISH CARIBBEAN STYLE

Steps:

• Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
• In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
• Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
• Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.

SPANISH BROWN RICE

Steps:

• Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
• Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.

AUTHENTIC SPANISH RICE

Steps:

• in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
• brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
• add diced onion, minced garlic, sauté for 1 minute.
• add seasoned broth, bring to a boil.
• reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
• after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.