Lonestarspanishrice Recipes

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LONE STAR SPANISH RICE

This is the spanish rice I grew up eating and I like to serve it with my Creamy Tex Mex Enchiladas. Depending on whether or not you are serving a chicken or beef main dish, coordinate the broth to go along with it. You can also substitute black or kidney beans if you prefer. It comes from a Pace Picante Tex Mex cookbook. Oh so good!

Provided by Delish

Categories     Long Grain Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9



Lone Star Spanish Rice image

Steps:

  • Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
  • Add broth, cumin, and oregano; bring to a boil.
  • Reduce heat and cover tightly. Simmer for 20 minutes.
  • Remove from heat and stir in beans.
  • Let stand until all liquid is reabsorbed, about 5 minutes.
  • Stir in salsa and green onions.

Nutrition Facts : Calories 246.4, Fat 6, SaturatedFat 0.9, Sodium 621.4, Carbohydrate 39.4, Fiber 4.3, Sugar 1, Protein 8.3

1 cup rice
2 garlic cloves, minced
2 tablespoons vegetable oil
2 1/2 cups chicken broth or 2 1/2 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon oregano
16 ounces canned pinto beans, drained and rinsed
1/3 cup salsa
1/4 cup sliced green onion

SPANISH RICE CHICKEN I

This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!

Provided by MSSHARON

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 6



Spanish Rice Chicken I image

Steps:

  • In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g

1 (6.8 ounce) package Spanish-style rice mix
1 tablespoon butter
2 cups hot water
1 skinless, boneless chicken breast half - cut into cubes
1 cup salsa
1 (14.5 ounce) can diced tomatoes with green chile peppers

LONE STAR STEAKHOUSE SALSA - COPYCAT

Whenever I bring this recipe to a get together, a crowd quickly gathers around the platter and the salsa disappears just as fast. A friend of mine gave me this recipe, which she got from a friend of hers and was told that it was the recipe for the Lone Star Salsa(Tex Mex restuarnt).

Provided by Love 2 Cook

Categories     Vegetable

Time 20m

Yield 4 cups

Number Of Ingredients 10



Lone Star Steakhouse Salsa - Copycat image

Steps:

  • To easily peel tomatoes, cut an X into the top or bottom of the tomato and place in boiling water for a few minutes remove, let cool slightly and remove skin.
  • Dice tomatoes, place in food processor add tomato paste, chopped peppers, minced garlic, cilantro, salt, onions, garlic powder and oil. Process until mixed.
  • This mixture usually fills my food processor, so I empty this into a bowl; add the can of diced tomatoes and process to chop the tomatoes a little finer. I then put this into first mixture and mix.
  • At this point the salsa is ready to serve, but if left to sit in refrigerator for a few hours the salsa will thicken and the flavours will intensify.
  • This method produces a fine textured salsa. I you like a chunkier salsa, I sometimes place onions, seeded peppers, cilantro, garlic in the processor whole and process until chopped. I then take the tomatoes and pulse them until I have the texture I like.

Nutrition Facts : Calories 205.7, Fat 10.9, SaturatedFat 1.6, Sodium 1911.1, Carbohydrate 27.1, Fiber 6.5, Sugar 16.2, Protein 4.7

4 fresh tomatoes (peeled and diced)
1 (28 ounce) can diced tomatoes
1 (5 1/2 ounce) can tomato paste
2 small jalapeno peppers (seeded and chopped)
2 minced fresh garlic cloves
2 tablespoons fresh cilantro (chopped)
2 teaspoons salt
1 teaspoon garlic powder (optional)
3 tablespoons olive oil
1/2-3/4 red onion, chopped (the amount you use is up to you)

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