Spanish Rice Pilaf Recipes

SPANISH RICE PILAF WITH ALMONDS

Steps:

• Heat the olive oil in a large pan over medium-high heat. Add the rice, garlic, onions, bell pepper, paprika and red pepper flakes. Cook for 3-4 minutes, stirring occasionally, just until the rice and onions start to turn translucent. Season with a pinch of salt and pepper.
• Add the tomato paste, red wine vinegar, thyme and bay leaves to the rice and cook for 2-3 more minutes, just until the vinegar cooks out.
• Pour the water into the pan and bring to a boil. Once it reaches a boil, turn the heat all the way down and cover the pan with a tight-fitting lid, allowing the rice to cook at a low simmer.
• Simmer the rice for 15-20 minutes or until it's cooked through and there is no liquid remaining. Remove the bay leaves and sprigs of thyme.
• Fluff the rice with a fork and add the almonds, parsley and butter to the pan. Stir to combine evenly and season to taste with salt and pepper. Serve hot.

LEFTOVER RICE MADE INTO SPANISH RICE

Steps:

• Heat the oil and butter in a skillet over medium heat.
• Saute onion until soft.
• Add garlic and saute another minute.
• Add the rice and saute a couple more minutes.
• Add tomato sauce, water, and coriander.
• Stir and bring to a simmer.
• Reduce heat, cover, and simmer 15-20 minutes, stirring occasionally until the sauce is absorbed and the rice has lost most of its stickiness.
• Salt and pepper to taste.

SPANISH BARLEY-BROWN RICE PILAF

Steps:

• Heat oil until hot in a large Dutch oven.
• Turn heat down to medium.
• Add onions, all the peppers, and celery and saute until soft.
• Add garlic and saute for 3 minutes more.
• Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant.
• Add remaining ingredients and bring to a boil.
• Turn down the heat and simmer for approximately 45 minutes, stirring once in awhile.

SPANISH RICE

Steps:

• Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

MEXICAN RICE PILAF

Steps:

• In a large saucepan, heat oil over medium high heat.
• Add onion and garlic; cook for 3 minutes, stirring occasionally.
• Stir in broth, rice, chili powder, jalapeno peppers, and cumin.
• Cover, and bring to a boil over high heat.
• Reduce heat, and simmer for 4 minutes.
• Stir in bell pepper.
• Cover.
• Simmer for 5 minutes, or until liquid is absorbed.
• Stir tomato and shredded cheese into hot cooked rice.