Spanish Rice With Zucchini Recipes

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SPANISH RICE WITH ZUCCHINI



Spanish Rice with Zucchini image

Provided by George D. Morrison

Categories     Garlic     Onion     Rice     Side     Bake     Quick & Easy     Wheat/Gluten-Free     Zucchini     Winter     Gourmet     California     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

2 tablespoons olive oil
1 onion, chopped fine
2 garlic cloves, minced
1 cup basmati or other long-grain rice
2 cups chicken broth
1 medium zucchini, cut into 1/4-inch dice

Steps:

  • Preheat oven to 350°F.
  • In a 2-quart flameproof casserole or saucepan heat oil over moderately high heat until hot but not smoking and add onion and garlic. Reduce heat to moderately low and cook onion mixture, covered, stirring occasionally, about 4 minutes, or until softened. Increase heat to moderate and add rice. Cook rice, stirring, 3 minutes. Add broth and bring to a boil, covered.
  • Bake rice, covered, in middle of oven about 20 minutes, or until liquid is absorbed. Stir in zucchini and let stand, covered, 5 minutes.

RICE WITH ZUCCHINI AND RED PEPPER



Rice With Zucchini and Red Pepper image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil
1/2 cup finely chopped onions
2 teaspoons finely chopped garlic
2 small zucchini, about 1/2 pound, trimmed and cut into half-inch cubes
1 sweet red pepper, cored, seeded, deveined and cut into quarter-inch cubes
1 cup converted rice
2 sprigs fresh thyme or 1 teaspoon dried
1 bay leaf
1 teaspoon ground coriander
1 1/2 cup fresh chicken broth or water
salt and freshly ground pepper to taste

Steps:

  • Heat the olive oil in a heavy saucepan, then add the onions, garlic, zucchini and red peppers. Stir until wilted.
  • Add the rice and stir to blend. Cook briefly. Add the thyme, bay leaf, coriander, chicken broth and salt and pepper to taste. Bring to a boil, stirring, and cover tightly. Simmer for 17 minutes.
  • Uncover, remove the sprig of thyme and the bay leaf. Stir with a fork to fluff lightly.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 7 grams, Carbohydrate 49 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 596 milligrams, Sugar 5 grams

BEST SPANISH RICE



Best Spanish Rice image

The combination of picante sauce and chicken broth makes this easy recipe very tasty!

Provided by Angela Sims

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 30m

Yield 5

Number Of Ingredients 5

2 tablespoons oil
2 tablespoons chopped onion
1 ½ cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa

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.

Nutrition Facts : Calories 286 calories, Carbohydrate 50.9 g, Cholesterol 2 mg, Fat 6.2 g, Fiber 1.6 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 696.6 mg, Sugar 2.3 g

QUICK SPANISH RICE



Quick Spanish Rice image

We were always glad to see a big bowl of this festive rice on the table. The carrots, peas and tomatoes make it so pretty. This versatile side dish goes great with any meat or Mexican meal. - Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 cup uncooked long grain rice
2 tablespoons canola oil
1 small onion, chopped
1 garlic clove, minced
1/2 teaspoon salt, optional
1 cup water
1 cup chicken or vegetable broth
2 large tomatoes, peeled and chopped
1/3 cup frozen peas, thawed
1/3 cup diced cooked carrots

Steps:

  • In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. , Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through.

Nutrition Facts : Calories 185 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 40mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SPANISH RICE DINNER



Spanish Rice Dinner image

Spanish Rice Dinner has been a family favorite since I discovered it in our church cookbook. I always have the ingredients on hand, and it reheats very well in the microwave. -Jeri Dobrowski, Beach, North Dakota.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 pound ground beef
1-1/2 cups cooked long grain rice
1 can (14-1/2 ounces) stewed tomatoes
1 can (14-1/2 ounces) cut green beans, drained
1 tablespoon dried minced onion
1 tablespoon sugar
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 5-10 minutes or until heated through.

Nutrition Facts : Calories 319 calories, Fat 10g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 1197mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 3g fiber), Protein 23g protein.

MEXICAN ZUCCHINI AND CHICKEN OVER RICE



Mexican Zucchini and Chicken over Rice image

Easy quick meal great as one dish supper or with a green salad on the side. (Gluten Free) I like thighs best, but you can use breast if you prefer after the contest

Provided by Robin Batterson

Categories     < 60 Mins

Time 1h

Yield 2-3 serving(s)

Number Of Ingredients 16

2 cups water
1/2 cup salsa, medium heat (or heat of choice)
1 cup brown rice
1/2 teaspoon salt
4 chicken thighs, boneless skinless (1 1/4 lbs)
2 tablespoons brown rice flour (or flour of choice)
1 teaspoon ground cumin
1/4-1 teaspoon chili powder (or to desired heat)
1/2 teaspoon italian seasoning
1/2 teaspoon salt
1 onion, small (chopped or minced)
1/2 green pepper, large (chopped or minced)
1 teaspoon garlic, minced
1 lb zucchini, cut into 4ths then sliced for 1/4 round slices
1 cup salsa, bottled
olive oil, for frying

Steps:

  • Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes.
  • Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt.
  • I use Pam type spray or several teaspoons olive oil to saute onions and peppers, cook till onions translucent, add garlic. cook a minute or so. Add zucchini and cover, toss frequently to start the zucchini cooking. Let cool -- then add salsa. Mix together, cover and let simmer.
  • In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour.
  • Add chicken chunks to the veggies, simmer until rice is done.
  • Serve over rice.

RICE AND ZUCCHINI



Rice and Zucchini image

The recipe for rice with zucchini in the 60-Minute Gourmet column in The Living Section last Wednesday omitted a step. Here is a corrected version.

Provided by Pierre Franey

Categories     easy, quick, weekday, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 small zucchini, about 1/2-pound total
1 tablespoon butter
1/2 cup finely chopped onions
2 teaspoons turmeric
1 cup converted rice
1 1/2 cups water
Bay leaf
Salt and freshly ground pepper to taste
2 tablespoons finely chopped coriander

Steps:

  • Trim and wash the zucchini and cut them into 1/2-inch cubes, about 2 cups.
  • Melt the butter in a saucepan and add the onions and zucchini. Cook, stirring, until the onions are wilted. Add the turmeric, rice, water, bay leaf, salt and pepper. Bring to a boil. Cover tightly and simmer for 17 minutes.
  • Remove from the heat, add the coriander and mix well with a fork.

Nutrition Facts : @context http, Calories 234, UnsaturatedFat 2 grams, Carbohydrate 46 grams, Fat 4 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 519 milligrams, Sugar 2 grams, TransFat 0 grams

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