New Mexico Spanish Rice Recipes
NEW MEXICO SPANISH RICE
This is a recipe from our Sunday supplement American Profile. It is one of the best Spanish rice recipes we've ever had. It freezes well. Just needs a little liquid when heating up.
Provided by Darkhunter
Categories Low Protein
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add rice and cook until golden, about 3 minutes, stirring constantly. Add onions, bell pepper, celery, tomatoes, cumin, garlic powder, salt and chicken broth.
- Bring to a boil, reduce heat, cover tightly, and simmer 30 minutes, or until all liquid is absorbed. Mix well before serving.
NEW MEXICO STYLE SPANISH RICE
My mother taught me this recipe. When she makes this rice, there's never any left! Using red bell pepper adds some sweetness which works well with the chili. It has a wonderful smokey flavor and now that rotel and similar products are on the market, there's no need to send to New Mexico for green chili!
Provided by TammieN1
Categories Rice
Time 32m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
- Add water, garlic, tomato sauce and Rotel to the pot.
- Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
- Salt and pepper to taste.
GINA'S MEXICAN RICE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil a large saucepan over medium heat. Add the onion and garlic and saute until tender and translucent. Add the rice, chicken broth and the sazon packet and stir until the rice is coated with the oil and toasted. Stir in the tomatoes and season with salt and pepper. Reduce the heat to low and cover with a lid. Cook until the rice is tender and all of the liquid is absorbed, about 15 to 20 minutes. Remove the lid and fluff with fork. Gently fold in cilantro and transfer to a serving bowl.
EASY AUTHENTIC SPANISH RICE
My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.
Provided by Megan
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 55m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253 calories, Carbohydrate 26.7 g, Cholesterol 36.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 521.7 mg, Sugar 1.4 g
NEW MEXICAN SPANISH RICE
Steps:
- Melt butter over medium heat in medium saucepan. In the meantime, cut your 1/2 onion into vey small diced pieces.
- Add rice when butter is melted. Stir until rice becomes light brown. Add onions, and stir until onions become transclucent. Do not let them get brown. They are for flavoring only.
- Stir in tomato paste and spice to your tastes. Stir to mix ingredients. Let mixture come almost to a boil and then add the water. Stir to make sure everything is mixed well.
- Let it sit on medium to medium high heat until water is completely boiled out. You are looking for a slow boil. Do not stir. May take between 20-25 minutes, depending on your stove.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SPANISH RICE DISH
The bacon adds tremendous flavor to this spicy dish. I learned this tip from a friend while living in New Mexico. It's great served with any Mexican meal, or as a side dish with hamburgers or chicken.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12-14 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook bacon until crisp. Drain fat. Add all remaining ingredients. Bring mixture to a boil; reduce heat. Simmer, uncovered, over medium-low heat, until rice is tender, about 35-40 minutes. Stir occasionally to prevent scorching.
Nutrition Facts : Calories 148 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 462mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
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