Baked Spanish Rice Recipes

Steps:

• In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter.
• Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes).
• Add in the converted rice and mix with a wooden spoon for about 3 minutes.
• Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil).
• Set oven to 350 degrees.
• Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness.
• Fluff with a fork.
• Delicious!

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
• Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
• Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place rice in a 9-inch square baking dish. Drizzle in canola oil; stir to coat rice completely. Stir in green pepper, onion, and green onions. Season with sazon seasoning, cumin, garlic powder, coriander, and salt.
• Combine water and tomato sauce in a microwave-safe bowl or measuring cup. Heat until simmering, about 2 minutes. Pour over the rice and stir briefly. Cover the baking dish tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 30 minutes. Let stand, covered, for 5 minutes. Uncover and fluff with a fork. Stir in cilantro and squeeze lime juice over the top.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
• Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese. Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.

Steps:

• Preheat oven to 375°F Lightly coat a 2 1/2 quart casserole with cooking spray.
• In a 10 inch skillet over medium flame, heat the oil. Stirring frequently add the rice, onion, and bell pepper and cook until rice is light brown and onion is tender. Stir in corn.
• Except for the cheese, mix the remaining ingredients in the casserole. Stir in rice mixture and layer cheese on top.
• Cover and bake for 20 minutes. Stir. Cover and bake an additional 30 minutes or until rice is tender. Sprinkle remaining 1 cup of cheese on top and bake uncovered for 2 to 3 minutes or until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Pour white rice into a casserole dish and season with salt, pepper, cumin, chili powder, cayenne, and oregano. Pour in olive oil and stir until rice is thoroughly coated with oil. Add salsa, chicken broth, and kidney beans; stir until evenly combined. Cover very tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until rice is tender, about 1 hour and 10 minutes. Remove foil, taste and adjust seasoning if necessary, and fluff with a fork. Serve hot.

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes or until rice is tender and liquid is absorbed.

Steps:

• Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted.

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
• Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
• Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
• Sprinkle with grated cheddar cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro if desired.

Steps:

• Preheat oven to 350 degrees F. In large skillet, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings.
• In hot drippings, cook onions and green pepper until tender, stirring often, about 10 minutes.
• Into measuring cup, drain tomatoes; add enough chicken broth to the tomato liquid to make 1 3/4 cups. Cut up tomatoes.
• To onion mixture, add chicken broth liquid mixture, tomatoes, tomato sauce, garlic powder, sugar, salt -- and, if using -- cayenne or chili powder. Heat to boiling. Grease a 1-1/2 quart casserole.
• Remove mixture from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. Stir lightly with fork. Sprinkle with cheese and bake uncovered for 5 minutes. Garnish with crumbled bacon and serve.

Steps:

• Preheat oven 350 degrees.
• Grease 2 1/2 quart casserole pan.
• Melt butter in large skillet.
• Saute onion, green pepper, celery, mushrooms and garlic until onion is tender and transparent.
• Add tomatoes, seasonings and cooked rice; mix well.
• Pour mixture into prepared casserole.
• Sprinkle grated cheese over surface.
• Bake about 30-35 minutes.
• Optional ingredients: 1 cup cooked chopped ham, turkey, chicken, tuna, shrimp or peas.

Steps:

• Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
• Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

Steps:

• Preheat the oven to 425°F
• Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil.
• Roast for 20 minutes until the tomatoes are softened.
• Stir in the rice, chicken, chorizo, rosemary, chicken broth, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.
• Stir in the shrimp and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.

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.

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.

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.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the chicken with seasoned salt (or white salt) and black pepper then add to the skillet.
• Brown on both sides then remove to a plate.
• Add in the onions, bell pepper, jalapeno pepper, garlic and chili flakes (if using) saute until soft (about 3-4 minutes).
• Add in tomatoes with juice, broth, rice, chili powder, cinnamon and cumin; mix with wooden spoon and bring to a boil.
• Season with more seasoned salt and black pepper to taste.
• Transfer to a large greased baking dish or roasting pan.
• Top with the browned chicken pieces, then sprinkle the olives all over.
• Bake covered at 350 degrees for 35-40 minutes, or until the rice is tender.
• Uncover then spoon picante sauce over the chicken.
• To with with shredded cheddar cheese.
• Return to oven to bake 3-5 minutes.