South Of The Border Essentials Spanish Rice Ii Recipes

SPANISH RICE II

Steps:

• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

SOUTH OF THE BORDER RICE AND BEANS

Steps:

• Preheat broiler, coat baking dish with cooking spray.
• In skillet heat oil.
• Add next 7 ingredients, cook, stirring until tender, 5-6 minutes.
• Add broth and bring to boil, stir in rice.
• Reduce heat, cover and simmer until liquid is absorbed about 20 minutes.
• Remove from heat and stir in beans& 1/2 cup cheese.
• Cover, let stand 5 minutes, then transfer to baking dish.
• Sprinkle with remaining cheese and broil until cheese is melted.
• Sprinkle with cilantro and serve with hot pepper sauce if desired.

SOUTH-OF-THE-BORDER ESSENTIALS: SPANISH RICE II

Steps:

• 1. PREP/PREPARE
• 2. For the best Spanish rice, make sure you run the rice under cold water, until the water runs clear. This helps to eliminate some of the starches, and prevents it from clumping while it cooks. There are recipes where you do not want to rinse the rice, but this is one, where you do.
• 3. For this recipe I am using a cast-iron skillet; however, any heavy-bottom skillet with a good lid, will work just fine.
• 4. Gather your Ingredients (mise en place).
• 5. Add the oil and butter to a skillet over medium, heat, allow the butter to melt, and then add the rice.
• 6. Cook, for 3 minutes, then add the chopped onions, and cook until the onions begin to soften, and the rice begins to brown, about an additional 5 - 6 minutes.
• 7. Chef's Note: While it is cooking, keep stirring.
• 8. Add the minced garlic, and stir until fragrant, 30 seconds.
• 9. Add the cumin, salt, and pepper, and stir for 1 minute.
• 10. Add the fire-roasted tomatoes, and stir for 1 minute.
• 11. Add the tomato sauce, and chicken stock, reduce to a simmer, then cover, and cook for 20 minutes.
• 12. Chef's Tip: If after 20 minutes, the rice still has a bit too much liquid, then cook at a simmer, uncovered, until it reduces to your likes.
• 13. PLATE/PRESENT
• 14. Serve as a side dish with your favorite, South-of-the-Border favorites. Enjoy.
• 15. Keep the faith, and keep cooking.

SOUTH OF THE BORDER RICE

Steps:

• Prepare rice according to package directions, using chicken broth instead of water and add cumin.
• Once water is almost absorbed, gently fold in remaining ingredients. Continue to cook until water is completely absorbed. Cover and remove from heat. Garnish with chopped cilantro, if desired.

MEXICAN RICE

Steps:

• In a saucepan over medium heat, bring water, salsa and bouillon to a boil. Stir in rice; remove from the heat. Cover and salt stand 6-8 minutes or until liquid is absorbed. Fluff with a fork.

SPANISH RICE II

Steps:

• In a large saucepan, heat vegetable oil over medium heat and cook onion, garlic, and pepper until crisp-tender.
• Add rice; cook and stir for 5-8 minutes until rice becomes opaque.
• Stir in remaining ingredients and bring to a boil.
• Cover and decrease heat, and simmer for 20-30 minutes or until rice is tender.
• Let stand off heat for 5 minutes.
• Fluff with fork 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.

SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS

Steps:

• 1. PREP/PREPARE
• 2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
• 3. Gather your ingredients (mise en place).
• 4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
• 5. Add the rice and taco meat on top and make pretty.
• 6. Top with sour cream.
• 7. And you just must have some cheese.
• 8. PLATE/PRESENT
• 9. Serve with a fork, a margarita, and lots of love. Enjoy.
• 10. Keep the faith, and keep cooking.

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.