Spanish Rice For A Crowd Recipes

SPANISH RICE

Steps:

• In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.

SPANISH RICE FOR A CROWD

Steps:

• Preheat the oven to 325 degrees F. Have 2 steam table pans (12x20x2-inch size) ready. Heat the oil in a large pan over medium-high heat. Add the rice, onion, and bell pepper. Cook, stirring, until the onions are soft and the rice is lightly browned. Add the tomatoes, bacon bits, salt, sugar, pepper, chili powder, and broth to the pan. Stir well to combine. Divide the rice mixture between the steam pans. Place in the oven and bake at 325 degrees F for 55 minutes or until the liquid is absorbed and the rice is tender.

SLOW COOKER SPANISH RICE

Steps:

• Place ground beef in a large skillet. Cook and stir over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
• Combine tomatoes, green pepper, water, tomato sauce, onions, rice, salt, chili powder, and Worcestershire sauce in the slow cooker. Stir thoroughly. Cover and cook on Low until rice is tender, 6 to 8 hours.

HAMBURGER SPANISH RICE

Steps:

• In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.

SPANISH RICE FOR A CROWD

Steps:

• Heat oil in large frying pan over medium heat. Add onions and cook until tender, about 5-7 minutes. Add rice to skillet, stirring often, until rice begins to brown. Add green pepper and diced chilies. Then add water (or broth) and chunky salsa to rice; cover and cook until all liquid has been absorbed (at least an hour). Stir regularly during this cooking process to be sure it doesn't stick. We used an 8-quart pot to cook this rice. It nearly filled the pot, but did not run over. A larger pot would probably be better and cause the rice to be a little less sticky. Since our crowd had so many children, we made this very mild. Adding hot peppers, medium or hot salsa, and either chicken broth or vegetable broth would add flavor and a little zip to this dish.

BEST EVER EASY SPANISH RICE

Steps:

• In a microwave-safe dish (I use a 2-cup Pyrex measuring cup), add 2 cups water and 1 Knorr Caldo de Tomate bouillon cube. Microwave for 2 minutes to heat water. Use a wooden spoon to carefully crush and mix the cube of bouillon in the water. It does not have to be perfectly mixed in, but you do want to get it dissolved.
• In a 4-quart or larger saucepan on medium-high heat, add 1 tablespoon olive oil.
• Add uncooked jasmine rice and to the pan, and stir constantly until rice is browned slightly. This should take about 1 minute.
• Add the water carefully, and bring to a boil.
• Cover saucepan, reduce heat to low, and cook for 20 minutes.
• At the end of cooking, fluff rice with a wooden spoon. If the rice looks too damp, leave uncovered and allow to cook for a few more minutes while stirring to prevent burning.

BAKED RICE FOR A CROWD

Steps:

• In large pot, bring rice and 3 and 1/2 cups of broth to a boil, then lower heat and simmer for 20 minutes or until tender.
• Meanwhile, melt butter in skillet and saute onions and celery until softened, then add remaining broth and all other remaining ingedients.
• Combine rice with sauteed vegetables, pour into a greased 13 x 9 baking dish, and bake at 350 degrees for 30 minutes.
• NOTE: use vegetable stock and margarine instead of chicken broth and butter to make this a vegetarian dish.