GUY'S SPICY SPANISH RICE
Steps:
- Heat the grill or broiler to high.
- Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
- In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
- Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.
SPANISH STUFFED PEPPERS
This is my own creation . . . love Spanish rice and poblano peppers! This can also be made using left-over Spanish rice (Recipe #173102). For directions on how to roast peppers see note at the bottom.
Provided by Galley Wench
Categories Rice
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Spanish Rice (can be made in advance):.
- Sauté onion, garlic and pepper in vegetable oil until tender.
- Add rest of ingredients.
- Stir, cover and simmer for 35-40 minutes.
- Stuffed Peppers:.
- Spray casserole dish with non-stick spray.
- Cut slit in one side of each chili, removing seeds and membrane, carefully leaving the stem intact.
- Mix together Spanish rice, beans and 1 cup cheese.
- Divide the rice/bean mixture between the poblano peppers.
- Place in casserole dish, cover and bake in 350°F oven for 35 minutes or until chiles are tender.
- Sprinkle top with remaining cheese (1 cup) and continue baking until melted (approximately 5 minutes).
- Note: Place peppers on a foil-lined baking sheet. Bake in a 425°F oven for 20-25 minutes until skin is bubbly and browned. Cool in ziplock bag or covered casserole dish for 30 minutes or until cool enough to handle. Peel skin. This process can also be done on an outside grill or over a gas burner.
SPANISH STUFFED BELL PEPPERS
Steps:
- Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.
SPANISH RICE STUFFED BELL PEPPERS
Colorful bell peppers are stuffed with a combination of chorizo sausage, corn kernels, browned ground beef, Spanish rice, and cheese for a delicious weeknight meal.
Provided by Knorr
Categories Trusted Brands: Recipes and Tips Knorr®
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Spray 8- or 9-inch square baking dish with no-stick cooking spray; set aside. Finely chop pepper tops; set aside.
- Heat large nonstick skillet over medium-high and cook chorizo and corn until corn begins to turn golden and chorizo begins to brown, about 5 minutes. Add ground beef and cook until browned.
- Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice and chopped pepper tops into skillet and cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Evenly stuff peppers with rice mixture and arrange in prepared baking dish. Add 2 tablespoons water to baking dish and cover tightly with foil.
- Bake 45 minutes or until peppers are tender; sprinkle peppers evenly with remaining 1/4 cup cheese and bake 2 minutes or until cheese melts.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 21.6 g, Cholesterol 96.7 mg, Fat 30.2 g, Fiber 8 g, Protein 30.6 g, SaturatedFat 14.4 g, Sodium 650 mg, Sugar 6.6 g
SPICY SPANISH RICE
Enjoy this great, Spanish-style one-pan dinner of spicy, smoky pork paella. It delivers three of your 5-a-day as well as plenty of flavour
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
- Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
- Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.
Nutrition Facts : Calories 477 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium
SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
SPICY STUFFED PEPPERS
This is one of my family's favorite recipes. It can be fixed any time of the year, but it's especially good with fresh peppers from the garden.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook peppers in boiling salted water for 3 minutes. Drain and rinse with cold water. Combine ground beef, onion, rice and seasonings; spoon into peppers. Place in a greased baking dish; top with picante sauce. Bake, uncovered, at 375° for 35-40 minutes or until meat is no longer pink.
Nutrition Facts :
MEXICAN BEEF-STUFFED PEPPERS
I grew up eating stuffed peppers and thought my husband would immediately love them as well. He didn't at first, but then I created this slow-cooked recipe. Because he loves fajitas and tacos, I created these peppers with all his favorite flavors tucked inside. -Nicole Sullivan, Arvada, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cut tops off peppers and remove seeds; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain., Stir in the rice, 1-1/2 cups cheese, salsa and pepper sauce. Spoon into peppers. Transfer to a 5-qt. slow cooker. Pour water around peppers., Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.
Nutrition Facts : Calories 646 calories, Fat 37g fat (19g saturated fat), Cholesterol 133mg cholesterol, Sodium 1241mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 5g fiber), Protein 40g protein.
MEXICAN-STYLE STUFFED PEPPERS
Stuff peppers with rice and black beans, then top with chilli cheese and fresh guacamole for an easy family meal. If the kids don't like spice, use a mild cheese instead
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Yield Serves 2 adults, 2 children
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Remove the seeds and any white pith from the peppers and arrange, cut-side up, in a roasting tin. Drizzle with oil and season, then bake for 20 mins.
- Combine the rice and beans. Remove the peppers from the oven and fill with the rice mixture. Top each with a slice of cheese and bake for 10-15 mins more, until the rice has melted and the filling is hot. Top with spoonfuls of guacamole.
Nutrition Facts : Calories 468 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium
BEEF & YELLOW SPANISH RICE STUFFED BELL PEPPERS
Another recipe from my MIL. Very simple, fast, and tasty. I've listed the spices I used, but honestly, I have no idea how much of each spice. Anywhere between 5-8 "shakes" of each. Season to your taste! Or substitute sausage for the ground beef.
Provided by SJBG2110
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to broil.
- Brown beef (or sausage) in a large pan with the spices (if using sausage, don't add the spices).
- While beef is browning, prepare yellow rice as instructed on bag or box (or use your own recipe) in another large pan.
- While beef and rice are cooking: rinse, halve, and seed your bell peppers and place them hollowed-side up in a 13 x 7 inch baking dish.
- When beef is done browning, add the beef, diced tomatoes, and 1.5 cups of cheese in with the rice pan and stir till thoroughly mixed.
- Put a heaping spoonful of rice mixture into each bell pepper. They'll probably overflow --
- Sprinkle remaining shredded cheese over the top of the stuffed peppers.
- Broil the stuffed peppers until cheese on top is just melted and bubbly (about 15 minutes).
- Enjoy!
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