Carolina Style Spanish Rice Recipes

CHIPOTLE CHICKEN & RICE

Steps:

• Step 1 Season chicken with chili powder and salt. Step 2 In large Dutch oven or saucepan set over medium heat, heat 2 tbsp oil. In batches to avoid crowding, add chicken and cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned. Step 3 Add onion and garlic to oil in Dutch oven set over medium. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice, chipotle peppers and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes or until well coated. Step 4 Stir in broth and bring to a boil. Stir in lime juice. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes. Step 5 Before serving, fluff rice mixture with fork and garnish with cilantro. Recipe Tips: Add 1 cup frozen vegetable medley - such as peas, corn and carrots - in the last 10 minutes of cooking if desired. For a zesty addition, add 1/2 cup sliced green olives or 1/4 cup drained capers with the lime juice in Step 4.

CAROLINA STYLE SPANISH RICE

Steps:

• Cook rice in oil until lightly browned.
• Chop onion, green pepper and celery. Add to rice.
• Stir in tomatoes. Heat to boiling.
• Lower heat. Cover and cook about 25 minutes until rice is tender.
• Add ham to rice and heat until ham is hot.

CALIFORNIA-STYLE SPANISH RICE

Steps:

• In a large skillet, cook bacon until crisp; remove to paper towels. Drain, reserving 2 tablespoons drippings. In the drippings, saute onion until tender. Remove and set aside. , In a small skillet, heat oil over medium heat. Add rice; cook and stir until golden brown. Reduce heat; stir in broth. Cover and simmer for 20 minutes. Stir in the bacon, onion, peppers and tomatoes. Cover and simmer 25-30 minutes longer or until rice is tender and most of the liquid is absorbed.

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.

BEST SPANISH RICE

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.

QUICK SPANISH RICE

Steps:

• Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

TEXAS-STYLE SPANISH RICE

Steps:

• In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.

SIMPLE SPANISH RICE

Steps:

• Heat oil in a skillet over medium heat. Cook and stir rice, onion, and bell pepper in hot oil until the vegetables are slightly tender and rice is lightly browned, 7 to 10 minutes.
• Stir diced tomatoes, vegetable juice, tomato sauce, water, sugar, lemon juice, salt, and pepper into the rice mixture. Bring to a simmer, reduce heat to medium-low, and cook at a simmer until the liquid is absorbed, about 20 minutes more.

SPANISH RICE WITH CILANTRO

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add rice; cook and stir for 1-2 minutes. , Stir in the tomatoes, water, broth, chili powder, salt, sugar and cumin. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; let stand for 5 minutes. Sprinkle with cilantro.