Spanish Rice Ii Recipes

SPANISH RICE

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.

EASY SPANISH RICE

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.

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.

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.

MEXICAN RICE II

Steps:

• Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
• Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

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.