Spanish Rice Made Easy Sallye Recipes

SPANISH RICE

Steps:

• Heat a large skillet over medium high heat and melt butter.
• Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
• Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
• Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
• When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!

EASY SPANISH RICE

Steps:

• In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
• Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.

SPANISH RICE MADE EASY (SALLYE)

Steps:

• 1. PREPARATION: Peel and quarter onion and place in food processor Cut bell pepper into quarters, remove the core, the seeds and membranes; place in food processor Peel garlic clove and place in food processor Pulse about 7 times until items are coarsely chopped Set aside
• 2. Place oil in heavy skillet that has an airtight lid over medium high heat until oil is shimmering. I use my cast iron skillet.
• 3. Add rice, chopped pepper, onion and garlic to hot oil and cook until rice is slightly browned (about 5 minutes). Stir frequently to avoid burning.
• 4. Stir in all other ingredients and bring to a boil.
• 5. Once liquid is boiling, turn heat to low until liquid is just simmering. Cover and cook until all liquid is absorbed (about 20 minutes). Do not remove lid or stir during cooking time.
• 6. Remove from heat and set aside for 5 minutes (still covered). When ready to serve, fluff up with fork.
• 7. That's it, folks.

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.

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.