Spanish Rice Bake 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°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 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 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 oven to 375°. Spray 2 1/2-quart casserole with cooking spray.
• Heat oil in 10-inch skillet over medium heat. Cook rice, onion and bell pepper in oil 6 to 8 minutes, stirring frequently, until rice is light brown and onion is tender. Stir in corn.
• Mix remaining ingredients except cheese in casserole. Stir in rice mixture and 1 cup of the cheese.
• Cover and bake 20 minutes; stir. Cover and bake about 30 minutes longer or until rice is tender; stir. Sprinkle with remaining 1 cup cheese. Bake uncovered 2 to 3 minutes or until cheese is melted.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender and liquid is absorbed.

Steps:

• Preheat oven to 375 degrees F.
• Brown the ground beef in a large skillet over medium-high heat, lower heat to medium low heat. Stir in the onion, green bell pepper, tomatoes, water, salsa, rice, chili sauce, salt, brown sugar, cumin, Worcestershire sauce, and pepper.
• Let simmer for about 30 minutes, stirring occasionally.
• Pour mixture into a 9x13-inch casserole dish sprayed with nonstick cooking spray.
• Press down firmly into the pan, then spread refried beans on the top and sprinkle with the shredded cheddar cheese.
• Bake in preheated oven for 10 to 15 minutes, or until cheese is melted and bubbly.
• Garnish with chopped fresh cilantro and diced tomatoes.

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

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:

• Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
• Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.

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.

Steps:

• Mix soup, salsa, water, corn, and beans (optional) and rice in 2-quart shallow baking dish.
• Top with chicken (seasoned with salt and pepper) and sprinkle with chili powder.
• Cover tightly with casserole lid or foil.
• Bake at 375°F for 45 minutes or so.
• Sprinkle with cheese.

Steps:

• Preheat oven to 200 degrees F.
• In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.
• Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.
• Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.
• Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.
• Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.
• Add pea pods to the pan and cook, covered for an additional 2 minutes.
• Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

Steps:

• In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the rice, soup, cheese, chili powder, salt and pepper. Cook until cheese is melted. Transfer to a 3-cup baking dish. cover and bake at 350° for 30-35 minutes.

Steps:

• In a large skillet, saute green pepper and onion in butter until tender. Stir in the tomatoes, broth, salt and pepper. Bring to a boil; stir in pork and rice. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° until rice is tender and liquid is absorbed, 20-25 minutes. Stir before serving. If desired, serve with lime wedges and top with minced cilantro.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.
• Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.
• Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.
• Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.