Spanish Rice Indian Ishtyle 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.

MEXICAN RICE | SPANISH RICE

Steps:

• First, rinse the long grained or basmati rice under cold running water for a couple of times. Set the rinsed rice aside, and prep, gather all of the remaining ingredients needed.
• Heat olive oil in a pan.
• Add the chopped onions, garlic and sauté them for a minute on medium heat.
• Lower the heat and add the rinsed rice.
• Mix well, and stir continuously as you sauté the rice in the oil on a low to medium-low heat. The outside of the rice should start to get slightly browned, but take care not to burn the grains. The rice grains should become a light brown and opaque.
• Add the carrots, bell peppers, green peas, and serrano or jalapeño or green chilies, celery, cayenne (or paprika or red chilli powder) and ground cumin.
• Add salt according to taste.
• Mix and sauté for 2 to 3 minutes on a low to medium-low heat.
• Add tomato puree. Combine and Mix gently.
• Add the vegetable stock or water.
• Mix again and taste the broth. It should be a bit salty.
• Cover with lid and simmer on a low to medium-low heat until the rice grains are tender and fluffy for about 20 to 22 minutes. All of the stock should be absorbed.
• While the rice is cooking, keep checking a couple of times. If there are no liquids left in the pan and the rice grains are undercooked, add ¼ cup hot water/hot veg stock or more as needed. Gently mix without breaking the rice grains. Cover and continue to simmer.
• When the cooking is completely, fluff the cooked rice with a fork.
• Serve Mexican rice hot or warm with a side salad or with Mexican sides like a vegetarian or vegan burrito, quesadilla, empanada or chimichanga.
• You can also serve with a side of lemon wedges and sprinkling of cilantro if desired.

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 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.

SPICY SPANISH CHICKEN

Steps:

• Season chicken with paprika and pepper.
• Cook chicken in olive oil over medium heat, add garlic when chicken is almost ready, so it wont burn.
• Add olives, tomatoes and chiles and proscuitto, bring to a boil then simmer 6 - 10 minutes
• Sprinkle with parsley and spoon over rice or potatoes when ready to serve.

VIVA MADRID SPANISH CHICKEN

Steps:

• Heat olive oil in skillet.
• Season flour with salt and pepper.
• Dredge chicken in flour.
• Brown in skillet, about 2 minutes each side.
• Set chicken aside (on a clean plate).
• Add bacon to skillet.
• Sauté until fat begins to render.
• Add onions, red pepper, and garlic and sauté until onions are tender and bacon is browned.
• Add dates, chicken stock, wine, and bay leaf, and bring to a boil.
• Reduce heat to low and simmer 10 minutes.
• Return chicken to skillet with chili powder, paprika, salt, pepper and thyme. Cover and simmer an additional 15 minutes, or until juices run clear. Serve with Spanish rice or couscous.

SPANISH RICE INDIAN ISHTYLE!!!??

Steps:

• Boil the rice in lots of water till it is cooked but slightly underdone.
• Drain and rinse to stop the cooking process.
• You can add a tblsp of oil so that the grains do not stick together.
• (optional).
• Chop onions, cut tomatoes into large pieces.
• Deseed and cut the green peppers into chunks.
• Roast the chillies in a fry pan for the few minutes and pound coarsely with the garlic.
• Heat 1 tblsp oil in a vessel and add the onions and fry till translucent.
• Add the garlic- chilli paste and saute for 3 minutes more.
• Add the green pepper, tomatoes and cover and cook till the capsicum softens.
• Add the rice and salt and garam masala and mix gently.
• Simmer for 3 more minutes till the rice is heated through.
• Garnish with cilantro if you wish.