HOW TO COOK RICE FOR A CROWD (EASY OVEN METHOD)
Cooking rice for a crowd is SO easy! For a potluck, family reunion or church party, bake it in the oven and have up to 50 servings in less than an hour.
Provided by Erica Walker
Categories Side Dish
Time 55m
Number Of Ingredients 3
Steps:
- Preheat oven to 350-degrees.
- Place 3 quarts uncooked rice in large roasting pan (lightly sprayed with cooking spray), spread evenly. Set aside.
- In a large stock-pot, combine water and salt. Bring to a rolling boil.
- CAREFULLY pour boiling water over rice and stir so rice is even along the bottom.
- Immediately cover tightly with aluminum foil. Make sure you have a tight seal around ALL the edges.
- Place roasting pan in oven and bake for 40-45 minutes or until rice is tender.
- Fluff with a large wooden spoon & serve.
- **Note: If you want to wait to serve, just keep in the oven at 150 degrees or so or keep warm in an electric warming pan. Add a little water if necessary to keep from drying out.
Nutrition Facts : Calories 207 kcal, Carbohydrate 45 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 426 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
RESTAURANT STYLE SPANISH RICE
This flavorful rice recipe goes with almost any dinner! Or use it as a topping for tacos or burritos or in a taco bowl!
Provided by Dan
Categories Side Dish
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 cup serving, Calories 171 calories, Sugar 3.5 g, Sodium 536.2 mg, Fat 5.8 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 0.9 g, Protein 4.7 g, Cholesterol 8.1 mg
BEST SPANISH RICE
The combination of picante sauce and chicken broth makes this easy recipe very tasty!
Provided by Angela Sims
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 30m
Yield 5
Number Of Ingredients 5
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.
Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g
CROWD SIZE SPANISH RICE
A very delicious mild spanish rice.
Provided by Lynn Socko
Categories Rice Sides
Time 30m
Number Of Ingredients 12
Steps:
- 1. Add olive oil to large pot and heat. Add diced anaheim pepper and rice and dry spices, mix to combine well. Add rotel and water and bring to a boil. Reduce to a simmer and cook 20-25 min. Be sure to check your rice package for water to rice ratio and cooking time, as many brands differ.
SPANISH RICE
You'll find my easy Spanish rice is better than any boxed mix in grocery stores. Best of all, it can be prepared in the same amount of time as those so-called "quick and easy" boxes. -Anne Yaeger, Washington, DC
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
Nutrition Facts : Calories 217 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 886mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein.
SPANISH RICE FOR A CROWD
This simple Spanish rice recipe goes well with tacos, burritos, fajitas, etc. This amount made enough to serve 80+ people (for tacos) with about 4 cups left over. Flavor was a little bland (our crowd was half children), but one could add spices or hot peppers for zing.
Provided by jckangas42
Categories Side Dish
Time 3h
Yield 90
Number Of Ingredients 8
Steps:
- Heat oil in large frying pan over medium heat. Add onions and cook until tender, about 5-7 minutes. Add rice to skillet, stirring often, until rice begins to brown. Add green pepper and diced chilies. Then add water (or broth) and chunky salsa to rice; cover and cook until all liquid has been absorbed (at least an hour). Stir regularly during this cooking process to be sure it doesn't stick. We used an 8-quart pot to cook this rice. It nearly filled the pot, but did not run over. A larger pot would probably be better and cause the rice to be a little less sticky. Since our crowd had so many children, we made this very mild. Adding hot peppers, medium or hot salsa, and either chicken broth or vegetable broth would add flavor and a little zip to this dish.
Nutrition Facts : Calories 125 calories, Fat 1.58876284918482 g, Carbohydrate 25.4820225832888 g, Cholesterol 0 mg, Fiber 2.39339686373659 g, Protein 2.57356259705977 g, SaturatedFat 0.172059927266416 g, ServingSize 1 1 Serving (162g), Sodium 151.229547870061 mg, Sugar 23.0886257195522 g, TransFat 0.0574771628695372 g
BAKED RICE FOR A CROWD
Posting in response to a request for a yummy side dish that will feed a crowd. This rice dish will serve 10-12 people.
Provided by TGirl
Categories Rice
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In large pot, bring rice and 3 and 1/2 cups of broth to a boil, then lower heat and simmer for 20 minutes or until tender.
- Meanwhile, melt butter in skillet and saute onions and celery until softened, then add remaining broth and all other remaining ingedients.
- Combine rice with sauteed vegetables, pour into a greased 13 x 9 baking dish, and bake at 350 degrees for 30 minutes.
- NOTE: use vegetable stock and margarine instead of chicken broth and butter to make this a vegetarian dish.
Nutrition Facts : Calories 183.9, Fat 8.4, SaturatedFat 5.1, Cholesterol 20.3, Sodium 471.2, Carbohydrate 22.9, Fiber 1.2, Sugar 2, Protein 4.3
EASY SPANISH RICE
This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!
Provided by Arizona Desert Flower
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
- Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 30.4 g, Fat 3.7 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 18 mg, Sugar 1.3 g
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