Bonnies Spanish Rice Recipes

LINNIE'S SPANISH RICE

Steps:

• Combine the rice with the garlic in a large saucepan. Pour water and salsa into the rice mixture. Bring the water to a full boil and then reduce the temperature to simmer. Simmer for 20 minutes or until the rice is tender. Fluff the rice when finished.

RESTAURANT STYLE SPANISH RICE

Steps:

• Add the oil and butter to a 3 quart dutch oven or wide, heavy bottomed pot over medium-low heat.
• Add the onion and cook for 5 minutes to soften, then add the garlic and cook for 1 minute longer.
• Pour in the rice, stir and cook for 7-8 minutes, stirring often, until sightly browned. Add the salt, pepper and cumin, stirring to combine.
• Slowly pour in the chicken broth and bring to a simmer. Stir the rice to make sure it isn't sticking to the bottom of the pot, then turn the heat down to the lowest setting and cover.
• Cook the rice for 10 minutes, then add the tomato sauce. Stir to combine and cover for another 5 minutes. Turn the heat off and let the rice sit, covered for another 5 minutes.
• Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro or parsley if desired and serve.

SPANISH RICE

Steps:

• Heat a large skillet over medium high heat and melt butter.
• Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
• Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
• Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
• When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!

SMOKY SPANISH RICE

Steps:

• Combine all ingredients in a saucepan and bring to boil. Reduce heat to medium-low and simmer, covered, for 20 minutes. Remove from heat. Let stand covered for 5 minutes. Fluff with a fork and serve.

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.

BETTER SPANISH RICE

Steps:

• Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
• Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.

SPANISH RICE DINNER

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through.

AUTHENTIC SPANISH 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.

BONNIE'S SPANISH RICE

Steps:

• Use a medium heavy pot with a tight fitting lid to make this rice. Saute the onion and pepper in oil for 2 minutes. Add rice and stir until it is coated with oil.
• Add tomatoes, turmeric, cumin, salt, garlic powder and water. Bring to a full boil, put the lid on and simmer on low for 25 minutes. (NO PEEKING!) Flake with a fork, put the lid back on and let it sit until you are ready to serve. Add cilantro before serving. Enjoy!