San Francisco Firehouse Spanish Rice Recipes

SAN FRANCISCO RICE

Steps:

• Combine the seasoning mix ingredients throughly in a small bowl.
• Makes 3 tablespoons plus 3/4 teaspoon.
• Heat oil in a 12 inch skillet over high heat until very hot, about 4 minutes.
• Add the rice, spaghetti,onion,celery,butter,and, 2 tablespoons of the seasoning mix.
• Stir well and cook, shaking the pan and stirring occasionally, until the rice and spaghetti are golden brown, about 6 minutes.
• Add the sesame seeds and the remaining seasoning mix.
• Stir well and cook 2 minutes.
• Add the garlic and cook, stirring occasionally, until the rice and spaghetti are brown, about 3-5 minutes.
• Stir in the parsley and chicken broth and water, cover the skillet, and bring to a boil over high heat.
• Reduce the heat to low and simmer 12 minutes.
• Remove from heat and let the skillet sit, covered for 8 minutes.
• This is a great side dish to accompany almost any kind of meat, poultry or fish.

SAN FRANCISCO PILAF

Steps:

• Combine the chicken broth, butter, salt and pepper in a medium saucepan over medium-high heat. Bring to a simmer, cover, then hold at a low simmer over medium-low heat.
• Meanwhile, heat the olive oil over medium-low heat in a high-sided, lidded saute pan. Add the vermicelli and cook, stirring constantly, until golden brown all over, 5 to 6 minutes. Add the rice and cook, stirring, until the grains turn from pale white to bright white, 5 to 7 minutes.
• Carefully pour the simmering broth mixture over the rice and vermicelli. Scrape down the sides of the pan, making sure that all of the rice is submerged in broth. Bring to a low simmer, cover and cook for 15 minutes. Remove the lid and continue cooking until all of the liquid is absorbed, about 5 more minutes.
• Add the parsley and fluff the pilaf with a fork. Season with salt and pepper. Transfer to a serving dish and serve hot.

KITTENCAL'S SPANISH RICE

Steps:

• Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
• Add in garlic; cook stirring 2 minutes.
• Add in rice and stir for 1 minute.
• Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
• Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
• Sprinkle the top with chopped green onions if desired.

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.

CROCK POT BEEFY SPANISH RICE

Steps:

• Brown beef in a skillet and drain off fat; place beef in crock pot.
• Add remaining ingredients to crock pot and stir well.
• Cover and cook on Low for 6 to 8 hours.

SPANISH RICE

Steps:

• Heat oil in 10" skillet over medium heat.
• Cook rice and onion in oil about 5 min.
• Stir frequently, until rice is golden brown and onion is tender.
• Stir in remaining ingredients.
• Heat to boiling, reduce heat to low.
• Cover and simmer about 30 min.
• Stir occasionally, until rice is tender.

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.