Spanish Garden Rice Recipes

Steps:

• Cook the butter and onions over medium heat until translucent, about 3 minutes. Add the rice and toss until all of the grains are coated with the butter. Add the water and salt, cover and cook until the water is absorbed and the rice is tender, about 15 to 20 minutes. Turn off the heat and allow to sit covered for 5 to 10 minutes. Add the scallions and parsley, fluff with a fork, and serve.

Steps:

• Saute rice in olive oil for 3 minutes.
• Add onion, peppers, tomato, garlic,& chicken broth.
• Bring to a boil.
• Season with salt, pepper, chili pepper,& cumin.
• Cover and simmer until rice is tender and liquid is absorbed, approximately 20- 25 minutes.

Steps:

• Heat oven to 350°F.
• Heat oil in skillet.
• Add garlic & celery, brown stirring constantly.
• Mix rice, tomatoes, tomato paste, salt, bay leaf and cayenne with hot water.
• Add to garlic & celery in skillet.
• Stir well & cover. Bring to boil, reduce heat & simmer 10 minutes.
• Brown beef & green pepper.
• Remove from heat and drain. Stir in chili powder, sugar, & beef bouillon.
• Combine rice & meat mixture in 3-qt baking dish.
• Bake at 350°F for 35 minutes.
• (Add water or tomato juice if necessary, stir occasionally).

Steps:

• Heat pan and put about 2 tablespoons oil in pan.
• Add garlic and onion.
• Saute on medium high heat (careful not to burn).
• Add rice, fry until browned.
• Add chicken broth, let boil.
• Add tomatoes and frozen peas, stir well.
• Add water as needed to avoid burning rice.

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:

• Fry the bacon until crisp.
• Remove bacon and crumble.
• Save 1/2 of bacon fat.
• Saute onion and pepper (in 1/2 of the fat from the bacon) until tender. Add rest of ingredients.
• Stir, cover and simmer for 45 minutes.
• Add crumbled bacon before serving.

Steps:

• In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
• Bring to a boil; reduce heat to low.
• Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
• Garnish with green onions and/or cheddar cheese.

Steps:

• Preheat the broiler. Place the chiles, tomatoes, and onion skin side up on a baking sheet. Place under the broiler and grill for about 10 minutes, until the skins are blackened. Cover the vegetables with a damp kitchen towel and let rest for about 20 minutes. Peel off the chile and tomato skins or scrape them off using a paring knife. Slice the chiles into 1/4-inch strips and coarsely chop the tomatoes, garlic, and onion.
• Spread half of the shredded meat in a layer in the bottom of the slow cooker. Pour the rice on top of the meat. Spoon in a layer of the roasted chiles, tomatoes, and onion. Add the remaining meat and the rice. Spoon on the remaining chiles, tomatoes, and onion.
• Combine the water or stock and salt in a small bowl and stir until the salt is dissolved. Pour into the cooker. Cover and cook on low for about 6 hours, until the rice is tender and the liquid has been absorbed.
• About 15 minutes before serving, sprinkle the cheese over the top of the casserole. Serve hot sprinkled with parsley and a dollop of sour cream.

Steps:

• Saute the onions, bell pepper, zucchini, and squash in 4 tablespoons of the margarine until the vegetables are tender.
• Stir in the corn, seasonings, and cheese. Combine ingredients well and heat until cheese has melted.
• Meanwhile, pour 2 tablespoons melted margarine over cooked rice and toss lightly.
• Once the cheese has melted in the vegetable mixtured, add vegetables to rice and toss again.
• Place in a 9x13 inch casserole dish that has been sprayed with non-stick cooing spray. Cover and bake at 350 degrees for 15 to 20 minutes.