Jennifer Kayes 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.

JENNIFER KAYE'S SPANISH RICE



Jennifer Kaye's Spanish Rice image

This is a great side dish for grilled chicken or pork chops.

Provided by mzlizz

Categories     Spanish Rice

Time 35m

Yield 4

Number Of Ingredients 8

2 teaspoons canola oil
1 small onion, minced
2 cloves garlic, minced
1 cup long-grain rice
1 teaspoon chili powder
2 cups water
2 teaspoons vegetable bouillon
½ cup frozen peas

Steps:

  • Heat oil in a saucepan over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir rice into onion mixture until rice to coat with oil. Stir chili powder into rice mixture, reduce heat to medium-low heat, and cook until fragrant, 1 to 2 minutes.
  • Stir water and vegetable bouillon into rice mixture and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Stir peas into rice mixture. Simmer until rice is tender and water is absorbed, 10 to 15 more minutes. Fluff with fork before serving.

Nutrition Facts : Calories 227 calories, Carbohydrate 44.2 g, Fat 2.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 36.5 mg, Sugar 2 g

JENNIFER KAYE'S SPANISH RICE



Jennifer Kaye's Spanish Rice image

This is a great side dish for grilled chicken or pork chops.

Provided by mzlizz

Categories     Spanish Rice

Time 35m

Yield 4

Number Of Ingredients 8

2 teaspoons canola oil
1 small onion, minced
2 cloves garlic, minced
1 cup long-grain rice
1 teaspoon chili powder
2 cups water
2 teaspoons vegetable bouillon
½ cup frozen peas

Steps:

  • Heat oil in a saucepan over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir rice into onion mixture until rice to coat with oil. Stir chili powder into rice mixture, reduce heat to medium-low heat, and cook until fragrant, 1 to 2 minutes.
  • Stir water and vegetable bouillon into rice mixture and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Stir peas into rice mixture. Simmer until rice is tender and water is absorbed, 10 to 15 more minutes. Fluff with fork before serving.

Nutrition Facts : Calories 227 calories, Carbohydrate 44.2 g, Fat 2.9 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 0.3 g, Sodium 36.5 mg, Sugar 2 g

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