Restaurant Spanish Rice Recipes

SPANISH RICE RECIPE

Steps:

• In a large frying pan on medium heat, add the oil and the rice. Stirring occasionally, cook the rice until golden brown, or about 3-5 minutes.
• Add the diced onion and salt and cook for another 1-2 minutes, stirring occasionally.
• Add the chicken broth and salsa and stir. Bring the mixture up to a boil, then cover with a lid and reduce heat to low. Keep the rice at a low simmer for 20 minutes, without removing the lid if possible. After 20 minutes, lift the lid and check your rice but do not stir. You may need to cook for up to 5 more minutes, or until all of the liquid has absorbed and the rice is cooked.
• Once cooked completely, turn the heat off and let it sit for 10 minutes, then lightly fluff with a fork and squeeze the fresh lime juice on the rice before serving. Enjoy!

SPANISH RICE RECIPE

Steps:

• Heat oil in large frying pan on medium heat.
• Add rice and cook until golden brown.
• Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
• When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
• Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.

SPANISH RICE

Steps:

• In a deep pot, render the tocino over medium heat. When oil lightly coats the bottom of the pan, saute the onions until translucent. Add the rice, tossing until heated. Add the water and bring to a boil. Add in the bay leaves and bijol.
• Cook until most of the water is absorbed at medium heat. Then cover and cook at very low heat until done, approximately 20 minutes.

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.

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.

THE BEST AUTHENTIC SPANISH RICE

Steps:

• Pour rice into a deep pot and stir in enough oil so that every grain is coated.
• Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• Add onion and green pepper, cook until they become soft, add more oil if needed.
• Stir in tomato, cook for 2-3 minute.
• Tilt pot, remove any excess oil w/ spoon.
• Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
• Pour water over rice (DO NOT STIR), then cover.
• Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
• Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
• *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

RESTAURANT SPANISH RICE

Steps:

• Saute onion in oil until translucent.
• Add rice and saute a few more minutes.
• Add remaining ingredients and bring to a boil.
• Stir, cover and reduce heat to simmer.
• Simmer for twenty minutes without removing lid.
• Fluff with a fork and serve with chopped green onions on top.
• Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.

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.

SPANISH RICE

Steps:

• To start you will need three main ingredients. You can add others to add more flavor or texture, but the main three you need to make rice are: Oil, rice, and seasoning. Today I used a vegetarian seasoning that is very flavorful and also commonly used in Spanish rice. It contains no animals products so for all my vegetarians out there please know that you can still eat flavorful food if you are vegetarian or vegan. The seasoning I used is called Sazon Goya con Azafran (sassafras). Sassafras is what what gives the rice that traditional "yellow rice" color seen in Spanish dishes. My only warning is that because sassafras is yellow, this seasoning will give your fingers a yellow color. And please do not wear any clothes that you don't want splashed with yellow drops. I always try to wear and old shirt when I use this seasoning, and definitely not anything white!
• Now let's get to talking about some of the secrets you need to know if you want authentic tasting Spanish rice. The first secret is that you need to use a specific type of rice. You want to use parboiled rice. If you use a different type of rice, the rice will either turn out super mushy, or it will take forever and ever to cook, and probably turn out undercooked or overcooked and mushy. Parboiled rice is a very important for ingredient for restaurant quality rice.
• The second secret is that you want to cook, or "toast", the rice in hot oil BEFORE you add water to it. This helps to harden up the rice and prevent it from being super mushy or watery when it's finished cooking.
• The third secret is not mandatory but helps to add flavor. It is sauteing vegetables, such as onions and tomatoes, in the hot oil before you toast the rice. This flavors the oil and when you toast the rice in it, the rice absorbs even more flavor. You can saute pretty much any vegetables you like. In the pictures below you see me sauteing onions and a tomato together in oil, then toasting the rice in this oil before I add the water.
• Once you have toasted your rice for a minute or two, you are now free to add your water. It is better to add less water than more, and you can always add more water if you need it, but if you start by putting way too much water in, it will ruin the rice and reduce the flavor of it. I like to add a little water as I go, so when the rice looks like it has soaked up all the water and still isn't tender enough, I add a little more, and keep going until the rice tastes tender enough. Then I just cover the pot and turn the stove off, and let the rice continue to cook slowly for a little longer until somebody wants some. My family like butter in their rice, so sometimes I will add a few pats of butter into the cooking rice, but this is not necessary and abuelita would not approve of this, so this is really up to you to do this.
• If your rice doesn't come out perfect, don't panic! After a few times of making it you should be a pro!
• Buen Provecho!