Skillet Spanish Rice With Cornbread Topping Recipes

SKILLET SPANISH RICE WITH CORNBREAD TOPPING

Steps:

• Mix Rice Mix, water, tomatoes, corn and green chiles in large nonstick skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.
• Meanwhile, prepare corn muffin mix as directed on package. Stir in jalapeno peppers. Spread batter evenly over rice mixture. Cover. Cook 15 minutes longer on low heat or until corn bread is cooked through and rice is tender.
• Sprinkle with cheese and green onions. Cover. Let stand 5 minutes until cheese is melted.

SPANISH RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
• Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
• Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
• Sprinkle with grated cheddar cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro if desired.

SKILLET SPANISH RICE

Steps:

• Cook together ground beef and onion in a nonstick skilet over medium heat; drain well.
• Stir in rest of ingredients, bring to a boil.
• Reduce heat, cover and simmer for 15-20 minutes or until rice is tender.
• (Add more water or tomato juice to rice if it begins to get too dry).

SKILLET SPANISH RICE

Steps:

• Combine rice mix with butter in large skillet.
• Saute over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in water, seasoning packet and canned tomatoes, undrained and chopped. Bring to a boil.
• Cover; reduce heat to low. Simmer 15-20 minutes or until rice is tender.

ONE-SKILLET SPANISH RICE MEAL

Steps:

• Melt butter in a large skillet over medium-low heat.
• Cook onion in butter until tender, 5-7 minutes.
• Add turkey and brown well.
• Mix in soup concentrate, rice, salsa, corn, beans, cumin and chili powder, cover and heat through.
• Serve hot.

SPANISH RICE SUNNY SIDE UP

Steps:

• Wash your rice in cool water, swishing until it becomes cloudy, drain with a fine mesh colander, and repeat 2-3 times. Let sit while you chop your onions and garlic. Clean rice tastes much better! Trust me. It also honors Japanese cooking precepts.
• Once you're done chopping melt the butter in a large, preferably heavy bottomed pot with your olive oil. This will help prevent your butter from burning. Once butter is melted add the onions and garlic and saute for 2 minutes, stirring occasionally, or until onions start to become translucent and the garlic fragrant.
• Add the rice and stir to coat with the oil/butter. Add spices and salt, stir to coat. Add your chicken broth and bring to a low boil, then cover, reduce to a simmer. When water is mostly absorbed add your black beans and re-cover. Cook in total for approximately 10 to 15 minutes or until liquid is absorbed and rice is tender.
• When rice is just about done cook your eggs.
• Serve rice in bowls, top with a "sunny side up" egg. Break the yolk and mash inches I recommend adding a little Tabasco sauce.
• Last step, gnosh! Presto! Simple, quick, ethnic vegetarian comfort food!