Skillet Spanish Rice Recipes

SOUTHERN-STYLE SPANISH RICE WITH BACON

Steps:

• Gather the ingredients.
• In a large skillet, fry bacon until cooked, but not crisp, over medium heat. Remove from skillet, drain on paper towels, and dice and set aside.
• Pour the bacon fat into a measuring cup; if there is less than 1/4 cup add enough butter to make 1/4 cup of fat. (Add a teaspoon of butter at a time, stirring-the hot bacon fat will melt the butter.)
• Pour the melted fat back into the skillet, and add the onion and rice. Sauté over medium heat, stirring constantly, until rice is lightly browned and onion is tender.
• Remove from heat; stir in diced bacon, tomatoes with juice, water, salt, pepper, and chili powder. Return to the heat, cover, and simmer until rice is tender and liquid is almost all absorbed-about 20 minutes.
• Add cheese, lower the heat and stir until cheese is melted.
• Serve hot and enjoy!

SPANISH RICE WITH GROUND BEEF

Steps:

• In a skillet, brown ground beef; drain. Stir in the onion, green pepper, garlic and chili powder. Cook and stir until the vegetables are tender. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until the rice is tender and most of the liquid is absorbed.

SKILLET SPANISH RICE

Steps:

• Combine rice mix with butter in large skillet.
• Saute over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in water, seasoning packet and canned tomatoes, undrained and chopped. Bring to a boil.
• Cover; reduce heat to low. Simmer 15-20 minutes or until rice is tender.

SPANISH RICE & SAUSAGE SKILLET

Steps:

• Mix tomatoes, water, sausage, bouillon and hot pepper sauce in large skillet. Bring to boil. Reduce heat to medium-low; simmer 1 to 2 min. or until bouillon is dissolved.
• Stir in rice; cover. Cook on low heat 5 min. Stir.

SKILLET SPANISH RICE

Steps:

• Cook together ground beef and onion in a nonstick skilet over medium heat; drain well.
• Stir in rest of ingredients, bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes or until rice is tender.
• (Add more water or tomato juice to rice if it begins to get too dry).

SKILLET SPANISH RICE WITH CORNBREAD TOPPING

Steps:

• Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
• Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender.
• Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted.