Dee S Spanish Rice Recipes

DEE'S MEXICAN RICE

Steps:

• Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
• Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
• Add rice and stir until heated thoroughly. Salt to taste.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

DEE'S CHICKEN & RICE

Steps:

• Line 9x13 cake pan with bacon. Place chicken on top in pan, cover with rice.
• Mix soup with enough water to make smooth and pour over everything.
• Cover with foil and bake at 350°F for 2 hours.

MARTHA'S SPANISH RICE AND SAUSAGE

Steps:

• Heat the vegetable oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the sausage; cook and stir until the sausage is crisp. Mix in the rice, water, tomato sauce, adobo seasoning, salt, and black pepper. Bring to a boil, then reduce heat to low. Simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.

MEXICAN RICE (PIONEER WOMAN)

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Add the onion and garlic and cook for 3 to 4 minutes.
• Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn.
• Add the Rotel, the whole tomatoes, cumin, cayenne, and salt.
• Stir to combine and cook for 2 minutes.
• Add 2 cups of the broth and bring to a boil.
• Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
• Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, sprinkle lots of freshly chopped cilantro over the top.