Elswets Deluxe Spanish Rice Recipes

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SPANISH RICE



Spanish Rice image

Provided by Trisha Yearwood

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 9

2 tablespoons butter
1 1/2 cups long-grain white rice
1 onion, chopped
1 green pepper, chopped
One 28-ounce can diced tomatoes
One 4-ounce jar diced pimiento
Pinch salt
Pinch cayenne
Several dashes hot sauce

Steps:

  • Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.

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 DELUXE SPANISH RICE



Quick Deluxe Spanish Rice image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 9

1 pounds ground beef
0.5 cups rice
1 cans tomatoes
1 units salsa
1 ounces shredded cheddar cheese
1 cans generic chili
1 units black olives
1 units corn
1 handfuls corn chips

Steps:

  • Brown ground beef on medium setting, and poke it while cooking to break up the meat. When it's turned color but not very brown, add rice and let it cook until it's opaque or golden. Watch carefully and stir occasionally.
  • In about ten minutes, pour in the diced tomatoes. The liquid will be enough for the dish but if you think you need more don't hesitate to add a little water. Add a thin layer of salsa on top and cover with lid. Turn down heat to simmer or low.
  • Now shred your cheese and get any other additions you want to add. Look at your pan and see if the rice has fluffed up. It should take more than twenty minutes.
  • Add the can of chili and the additions and stir. Recover for just long enough to heat chili through, about ten minutes, and then add cheese and handful of corn chips. Cover and turn off burner.
  • Uncover in 10 minutes if you want crisper chips. Serve with a salad or vegetable and this is a meal!

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

ELSWET'S BAKED SPANISH RICE



Elswet's Baked Spanish Rice image

This is another one which is based on the Wise Encyclopedia of Cookery [1970's Edition] recipe, but has been altered to suit our own tastes. It is not hot in the least bit. To add the spicy flavor, add in 1/4 teaspoon of cayenne.

Provided by Pagan

Categories     Brown Rice

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 cup brown rice, uncooked
4 tablespoons virgin olive oil
1 large onion, diced
1 bell pepper, minced
1 garlic clove
4 cups diced canned tomatoes
2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon sweet marjoram or 1/8 teaspoon oregano

Steps:

  • Wash, drain, and dry the rice thoroughly. Heat the oil in a heavy frying pan and cook the rice, stirring constantly, until it is a golden brown.
  • Add the onion, pepper, and garlic, and continue cooking about 5 minutes.
  • Transfer to a casserole. Heat the tomatoes with the seasonings in frying pan and pour over the rice, mixing well in the casserole.
  • Cover and bake at 350°F for 45 minutes, or until the rice is tender and the liquid is absorbed. Do NOT stir while baking!
  • If the liquid cooks away before the rice is tender, add a few teaspoons of hot water to moisten. There should be no excessive liquid.

Nutrition Facts : Calories 238.1, Fat 10.3, SaturatedFat 1.5, Sodium 988.4, Carbohydrate 34, Fiber 3.4, Sugar 5.9, Protein 4.2

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