Tomato Spanish Rice Recipes

Steps:

• In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
• Add rice, tomato and spices, stir.
• Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.

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.

Steps:

• Mix all ingredients in sauce pan.
• Bring to boil and stir well.
• Cover, reduce heat to low and simmer till liquid is absorbed and rice is tender (20 to 30 minutes).
• Note I cook this in the microwave so the time is approximate.
• To microwave, mix all ingredients in a microwaveable bowl about 2 quart size. Cover loosely with plastic wrap with small vent. Push rice button and about midway through cycle press stop/pause and stir then continue cycle.

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:

• In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
• Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
• Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
• Turn heat to low and cover. Let simmer for 20 minutes.
• Fluff with fork.

Steps:

• Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
• Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix all ingredients except tomatoes in cooker. Top with tomatoes.
• Cover and cook on low heat setting 2 to 3 hours or until rice and vegetables are tender and most of the liquid has been absorbed.