Easy Authentic Spanish Rice Recipes

Steps:

• Melt Butter in sauce pan.
• Add onions and saute until translucent.
• Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,.
• Add tomato sauce, water, salt, pepper, and mustard. Stir.
• Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.

Steps:

• in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
• brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
• add diced onion, minced garlic, sauté for 1 minute.
• add seasoned broth, bring to a boil.
• reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
• after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

Steps:

• Pour rice into a deep pot and stir in enough oil so that every grain is coated.
• Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• Add onion and green pepper, cook until they become soft, add more oil if needed.
• Stir in tomato, cook for 2-3 minute.
• Tilt pot, remove any excess oil w/ spoon.
• Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
• Pour water over rice (DO NOT STIR), then cover.
• Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
• Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
• *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

Steps:

• Spray rice cooker with cooking spray.
• Add rice, 1 cup water, and all other ingredients.
• Stir.
• When the cycle is almost completed check the rice. If necessary, add additional 1/2 cup water. The amount you need will depend on what kind of rice you use.

Steps:

• Cook brown rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in butter until tender. Stir in tomatoes and salt. Bring to a boil. , Reduce heat; simmer, uncovered, for 5-10 minutes or until slightly thickened. Stir in cooked rice; heat 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:

• 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:

• 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 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.

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 olive oil in large sautee pan.
• Add onion, garlic, and rice to hot oil.
• Slightly cook rice mixture on low heat for 1-2 minutes, keep rice moving or it will burn.
• Add water and tomato sauce.
• Bring to roiling boil.
• Add all spices and seasonings.
• Slightly stir, reduce flame to simmer, and cover.
• Simmer for 15-20 minute or until majority of liquid is absorbed.

Steps:

• In a skillet, heat bacon drippings on medium-high. Add rice; cook and stir until rice is golden brown. Add onion and garlic; stir and cook 3 additional minutes. Add all remaining ingredients. Cook, uncovered, on medium heat for 20 minutes, stirring only once after 10 minutes. Check rice for doneness by tasting a few top grains. If rice is firm, add a little water; cover and cook 5 minutes more.

Steps:

• In a skillet, melt butter over medium heat. Add the ground turkey, onion and green pepper; cook until meat is brown and vegetables are tender. Add all of the remaining ingredients and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 minutes.

Steps:

• Heat oil in large skillet on medium heat. Add onions; cook 8 min. or until golden brown, stirring occasionally and adding garlic for the last minute. Stir in rice; cook 3 min. or until lightly browned, stirring constantly.
• Add remaining ingredients; mix well. Bring to boil, stirring frequently; cover. Simmer on low heat 20 min. or until rice is tender and liquid is completely absorbed. Remove from heat. Let stand 5 min.; stir.

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.