Zesty Spanish Rice Recipes

SPICY SPANISH-STYLE RICE

Steps:

• Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
• Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

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.

ZESTY SPANISH RICE

Steps:

• 1. In a large skillet, melt butter. Stir in rice/vermicelli mix and cook until vermicelli is slightly browned. Add special seasoning packet, tomatoes and water. Bring to a boil. Cover, reduce heat, and simmer 15 - 20 minutes. Top with chopped cilantro or parsley.

SPICY AMERICAN SPANISH RICE

Steps:

• Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
• Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

GUY'S SPICY SPANISH RICE

Steps:

• Heat the grill or broiler to high.
• Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
• In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
• Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

ZESTY SPANISH RICE

Steps:

• Combine salsa, rice, salt, and butter in a small pot. Cook over medium-high, stirring, until liquid is reduced, about 4 minutes. Add water and bring to a simmer. Cover and cook until liquid is absorbed, about 15 minutes. Fluff with a fork, top with parsley, and serve.

QUICK AND EASY SPANISH RICE

Steps:

• Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
• Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
• Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

ZESTY SPANISH RICE LOW FAT

Steps:

• 1. Heat the olive oil over medium-high heat in a deep frying pan.
• 2. Saute rice until lightly browned.
• 3. Add onion, green pepper, garlic, tomatoes, salsa verde and water.
• 4. Simmer, covered until water is absorbed. (approximately 15 minutes).
• 5. Fresh chopped cilantro may be added just before serving.

SPICY SPANISH RICE

Steps:

• Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
• Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
• Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.