Corny Spanish Rice Recipes

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BEST SPANISH RICE



Best Spanish Rice image

The combination of picante sauce and chicken broth makes this easy recipe very tasty!

Provided by Angela Sims

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 30m

Yield 5

Number Of Ingredients 5

2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

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.

Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g

"QUICK ""SPANISH"" RICE WITH CORN"



Quick and easy side dish. I do not add any salt to my dishes, you may want to add a pinch to the water tomato sauce mixture -- It's up to you.

Provided by Shannon in VA

Categories     Rice

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5

1 cup instant rice
1 (8 ounce) can tomato sauce
1/4 cup corn (frozen is fine, thaw first)
2 teaspoons chili powder
2 teaspoons cumin powder

Steps:

  • In measuring cup, fill 2/3 c with tomato sauce, add water to equal a little over 1 cup.
  • In med.
  • saucepan, bring tomato sauce and water mixture to boil.
  • Add rice, corn, chili powder and cumin.
  • Cover, and remove from heat.
  • Let stand 5 minutes until liquids have been absorbed Fluff with fork and serve.

GUY'S SPICY SPANISH RICE



Guy's Spicy Spanish Rice image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 10 to 12 servings

Number Of Ingredients 19

1 red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
1 ear corn, shucked
1 tablespoon canola oil
1 yellow onion, diced, about 1 cup
1/2 yellow bell pepper, seeded, ribs removed and diced
1 chayote squash, peeled, seed removed and diced
1 teaspoon salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups basmati rice
5 cups chicken stock
1/4 cup roughly chopped Spanish olives
1/2 cup canned black beans, rinsed and drained
1/2 cup diced tomatoes
1/3 cup freshly chopped cilantro leaves

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.

CHEESY SPANISH RICE



Cheesy Spanish Rice image

This hearty rice can accompany chicken or beef-or stand alone as a tasty meatless entree. "It's quick, easy and delicious," notes Ann Wagenecht of Prophetstown, Illinois.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 10

1/2 pound ground beef
1 large green pepper, diced
1/2 cup chopped onion
1 garlic clove, minced
2 cups cooked white rice
1 can (10-3/4 ounces) condensed tomato soup, undiluted
4 ounces process cheese (Velveeta), cubed
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the rice, soup, cheese, chili powder, salt and pepper. Cook until cheese is melted. Transfer to a 3-cup baking dish. cover and bake at 350° for 30-35 minutes.

Nutrition Facts :

SPANISH RICE ORIGINAL



Spanish Rice Original image

A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.

Provided by DEED330

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
½ teaspoon chili powder
½ teaspoon salt and ground black pepper
1 (10 ounce) can sliced black olives, drained
1 (10 ounce) can whole kernel corn, drained

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.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 45.7 g, Cholesterol 19 mg, Fat 18.5 g, Fiber 5.2 g, Protein 8.7 g, SaturatedFat 5.1 g, Sodium 1195.5 mg, Sugar 6.7 g

CORNY RICE



Corny Rice image

When I pick fresh corn, I freeze it right with the shucks on. It stays good all winter.-Mrs. Zannie Rasberry, Zwolle, Louisiana

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1/4 cup chopped sweet red pepper
1/4 cup chopped onion
2 tablespoons finely chopped jalapeno pepper
3 garlic cloves, minced
1 tablespoon olive oil
2 cups cooked rice
1 cup frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
3 green onions, chopped
Soy sauce, optional

Steps:

  • In a large skillet, saute the red pepper, onion, jalapeno and garlic in oil until tender. add the rice, corn, salt and pepper; cook and stir until heated through. Sprinkle with green onions. Serve with soy sauce if desired.

Nutrition Facts : Calories 183 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 300mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

CHEESY SPANISH RICE



Cheesy Spanish Rice image

I originally found this recipe in a Good Housekeeping cookbook, but have modified it over the years to suit our family's taste. It goes great with just about any chicken, beef or pork -- I just pop this in the oven and make the rest of the meal while it is baking.

Provided by TasteTester

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 bacon, slices
1/2 cup diced green pepper
1 1/4 cups chopped onions
1/4 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (optional) or 1/4-1/2 teaspoon chili powder (optional)
1 (16 ounce) can best quality plum tomatoes
1 (8 ounce) can tomato sauce
chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1 1/3 cups long-grain rice
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. In large skillet, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings.
  • In hot drippings, cook onions and green pepper until tender, stirring often, about 10 minutes.
  • Into measuring cup, drain tomatoes; add enough chicken broth to the tomato liquid to make 1 3/4 cups. Cut up tomatoes.
  • To onion mixture, add chicken broth liquid mixture, tomatoes, tomato sauce, garlic powder, sugar, salt -- and, if using -- cayenne or chili powder. Heat to boiling. Grease a 1-1/2 quart casserole.
  • Remove mixture from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. Stir lightly with fork. Sprinkle with cheese and bake uncovered for 5 minutes. Garnish with crumbled bacon and serve.

Nutrition Facts : Calories 219, Fat 3, SaturatedFat 0.9, Cholesterol 3.6, Sodium 445.5, Carbohydrate 43.1, Fiber 2.8, Sugar 6.8, Protein 5.2

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