Sticky Spanish Rice 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 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.

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.

STICKY SPANISH RICE

Steps:

• Over medium/high heat put a 3 quart saucepan with Chicken Stock, butter and salt and stir once or twice. Add rice and bring to a boil stirring occasionally. Reduce heat, cover and Simmer for 15 min or until the liquid is just about gone. Should be a thick creamy mixture of Rice that has just a little bit of a firm bite to it.
• Meanwhile in a large skillet saute the Onion, Jalapeno (if used), and garlic until soft.
• Transfer rice to skillet and fold together with onion mixture. Add the Paprika, Chili powder and Cumin. Fold in the diced tomatoes and Chile. Salt and Pepper to taste and Cilantro for Garnish.