California Style Spanish Rice Recipes

EASY SPANISH RICE

Steps:

• In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
• Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork 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!

CALIFORNIA RICE

Steps:

• Combine all ingredients and place in a greased 2 quart shallow casserole.
• Bake 25 minutes at 325 degrees or microwave until heated through.
• Can be assembled the day before (tastes even better).
• Or can be frozen before baking.
• Defrost before baking.

RESTAURANT SPANISH RICE

Steps:

• Saute onion in oil until translucent.
• Add rice and saute a few more minutes.
• Add remaining ingredients and bring to a boil.
• Stir, cover and reduce heat to simmer.
• Simmer for twenty minutes without removing lid.
• Fluff with a fork and serve with chopped green onions on top.
• Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.

SPANISH RICE

Steps:

• 1. You want to make rice in a heavy bottomed fryin pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice, then add the onion making sure all rice/onion is coated with oil. When rice has turned white you add the 1/2 can of tomato sauce, it should be sizzling by this time.
• 2. When the rice and tomato sauce are sizzling, you add the 2 cups of water and all the spices, stirring until well mixed. When rice mixture is bubbling you lower the heat to simmer, covering with glass lid. cook on low heat for 15 minutes. DO NOT LIFT LID!!!
• 3. When the 15 minutes are completed, turn off heat and let sit for 5 minutes. Remove lid and use spatula to turn rice from bottom to top. Rice is done and ready to eat!
• 4. As you can see the rice should be dry...not sticky(too much water) or gummy(someone lifted the lid) bright red(too much tomato sauce)or almost white(too little tomato sauce)there is also no brown onions or brown rice(browned too long)

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

SPANISH RICE

Steps:

• In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.