Spanish Rice Pronto Recipes

Steps:

• Saute onion, green pepper, and Minute Rice (right from box) in the oil. Add remaining ingredients; mix well. Bring to a boil. Then reduce heat and simmer, uncovered, 5 to 10 minutes or until rice is done. Makes 4 to 6 servings. Here are some ways to mix it up a bit: Cheese Spanish Rice: Stir 1/2 cup grated Cheddar cheese into prepared rice; place in serving dish and top with additional 1/2 cup grated cheese. Beef Spanish Rice: Prepare as above, sauteing 1/2 to 1 pound ground beef with the rice. Mushroom Spanish Rice: Prepare as above, sauteing 1/4 pound sliced fresh mushrooms with the rice.

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 broth, can or Rotel, and chile powder into sauce pan and bring to a boil.
• Add rice and cilantro and cover. Remove from heat and allow rice to absorb liquid.
• Mix with cheese while rice is still warm.

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:

• Heat oil in frypan and saute onion and green pepper till just soft, then add ground beef and break up as cooking so it is well crumbled.
• Cook meat very well& drain fat if any.
• Add tomato sauce and hot water, salt and pepper- bring to a boil.
• Once boiling add in Minute Rice, stir, reduce heat and simmer uncovered for 5 minutes.
• Garnish with sliced olives.

Steps:

• In a large skillet, melt the butter or margarine.
• Saute the onion, green pepper and hot dogs over medium high heat until the vegetables are tender.
• Add the rice and saute for 1-2 minutes.
• Add the tomato sauce, hot water and seasonings and bring to a boil.
• Reduce heat, cover and simmer until liquid is absorbed.
• Melt cheese over top, if desired.

Steps:

• Heat oil in heavy skillet. Saute onion and green pepper.
• Add uncooked vermicelli and add saute over medium flame, stirring constantly until golden brown.
• Add tomatoes and sugar, cover and steam for about 8 minutes or until vermicelli is "bitey" tender but still firm.
• Salt and pepper to taste.