Fool Proof 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.

PERFECT SPANISH RICE

Steps:

• In a medium skillet or frying pan, heat your oil and add onion.
• Once the onion starts to brown on the edges add the garlic.
• Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
• While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
• Pour the can of cut tomatoes in the pot with 1 can's worth of water.
• Toss in the chicken bouillon and you are now ready for the rice.
• Once your rice has developed a good color, transfer everything from the frying pan to the pot.
• Cover and bring to a hard boil.
• Once boiling reduce heat to a soft simmer for 15-20 minutes.
• After most of the liquid has been absorbed stir the rice and remove from heat.
• Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.

FOOL PROOF SPANISH RICE

Steps:

• Melt butter in a saucepan with tight fitting lid.
• Add uncooked long grain white rice and stir.
• Add jalepenos and minced garlic.
• Cook on low heat and stir constantly for about 2 minutes.
• Add paprika, cayenne pepper, cumin and salt to rice and mix well.
• Add chicken stock and tomato sauce.
• On medium high heat stir constantly and bring to a simmer.
• Once simmering, turn to low heat and cover with tight fitting lid.
• Cook for 20 minutes without lifting the lid.
• After 20 minutes, turn heat off and let sit with lid on for 9 minutes.
• After sitting for 9 minutes, fluff with a fork. Sprinkle with green onion if desired.

FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")

Steps:

• Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
• In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and 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.

PERFECT WHITE RICE, SPANISH CARIBBEAN STYLE

Steps:

• Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
• In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
• Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
• Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.

NO FAIL FOOLPROOF RICE

Steps:

• Combine rice and water in a medium to large saucepan with a secure fitting lid (vents closed).
• Bring to the boil (you will see bubbles forming around the lid - do NOT open the lid) and turn off the heat.
• Leave to stand for about 20-25 minutes. Do not, I repeat, DO NOT open the lid at any time until after the 25 minutes is up.
• Fluff the rice with a fork and serve immediately.

AUTHENTIC SPANISH RICE

Steps:

• in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
• brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
• add diced onion, minced garlic, sauté for 1 minute.
• add seasoned broth, bring to a boil.
• reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
• after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

SPANISH RICE AND VEGETABLES

Steps:

• Bring stock to boil in a saucepan over high heat.
• Stir in rice and return to a boil.
• Immediately reduce heat to low.
• Cover saucepan and simmer 15-20 minutes, or until rice is tender and liquid is absorbed.
• Heat oil in a heavy nonstick skillet over medium heat.
• Sauté onions and garlic 5-7 minutes or until onions are softened.
• Stir in bell peppers and sauté another 4-5 minutes, stirring frequently.
• Add remaining ingredients and simmer 4-5 minutes, stirring occasionally.
• Add cooked rice to vegetable mixture.
• Cook until heated throughout.
• Serve with chicken, steak, or pork and fresh green beans or spinach, and some nice biscuits.

EASY SPANISH RICE

Steps:

• Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
• Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

RICE COOKER SPANISH RICE

Steps:

• Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

SPANISH RICE

Steps:

• Heat the oil in a pan, then fry the onion and garlic until the onions are soft.
• Add the rice and constantly stir until the rice is lightly browned.
• Add the tomatoes and the stock and bring to the boil, then reduce heat and simmer until cooked.

SPANISH BROWN RICE

Steps:

• Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil.
• Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.