Spanish Rice Delight Recipes

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.

THE BEST SPANISH RICE RECIPE (MEXICAN RICE)

Steps:

• Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
• Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.

SPANISH DELIGHT

Steps:

• Preheat the oven to 350 degrees.
• Prepare the egg noodles as described on the package.
• While they are cooking, saute onion and green pepper in olive oil until onion is soft and translucent.
• Add ground beef, chili powder, cumin, and garlic salt.
• Brown and mix well.
• Add tomato paste and 1 tomato paste can full of water (well mixed to pick up all the remaining bits of tomato paste) to the beef mixture.
• Drain corn and mix into beef mixture.
• Let simmer until noodles are done.
• Grease your casserole dish.
• When noodles are cooked to your satisfaction, drain them.
• Mix the beef mixture and noodles in the casserole dish.
• Top with grated cheese.
• Bake for 45 minutes.

SPICY SPANISH RICE

Steps:

• Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
• Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
• Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.