Marias Spanish Rice Recipes

MARIA'S RICE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
• Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

MARIA'S MEXICAN RICE

Steps:

• Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

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.

TEXAS-STYLE SPANISH RICE

Steps:

• In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.

MARIA'S GARLIC RICE WITH SPINACH

Steps:

• Heat the oil in a 2-quart saucepan with a tight-fitting lid. Add the onion and saute until softened but not browned.
• Add the rice and cook, stirring, until the rice has absorbed the oil and is lightly golden. Add the wine and cook until the rice has absorbed the wine. Add the stock, cover, and turn the heat to low. Cook without peeking until the rice is done, about 15 minutes. Keep warm.
• While the rice is cooking, chop the garlic with the salt until it is almost a paste. The salt will bring the juices out of the garlic and help with the chopping as well as season the rice.
• When the rice is done, fluff it with a chopstick or fork. Stir in as much of the garlic paste as you have the nerve for. Stir in the spinach and replace the lid for 5 minutes; the spinach will steam with the heat from the rice. Serve as soon as possible.

AUTHENTIC SPANISH RICE

Steps:

• In a skillet, heat bacon drippings on medium-high. Add rice; cook and stir until rice is golden brown. Add onion and garlic; stir and cook 3 additional minutes. Add all remaining ingredients. Cook, uncovered, on medium heat for 20 minutes, stirring only once after 10 minutes. Check rice for doneness by tasting a few top grains. If rice is firm, add a little water; cover and cook 5 minutes more.

SPANISH RICE

Steps:

• Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

MARIA'S SPANISH RICE

Steps:

• Heat oil in a medium skillet over medium heat. Saute onion and garlic until golden. Stir in rice and saute until rice begins to brown. Add water and simmer for 10 minutes.
• Stir in pimentos. Reduce heat, cover and cook until all water is absorbed, about 10 to 15 minutes.