CLASSIC TOMATO SPANISH RICE
Make and share this Classic Tomato Spanish Rice recipe from Food.com.
Provided by Calee
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a frying pan with a tight fitting lid, sauté onion and garlic 2 minutes in vegetable oil.
- Add rice, tomato and spices, stir.
- Add chicken stock. Cover and simmer on low heat for about 20 minutes or until liquid is gone and rice is tender.
Nutrition Facts : Calories 301.2, Fat 8.8, SaturatedFat 1.4, Cholesterol 3.6, Sodium 478.4, Carbohydrate 47.9, Fiber 1.9, Sugar 4, Protein 7
MOM'S SPANISH RICE
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SPANISH RICE
One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste further tints this colorful companion to all things Tex-Mex.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Number Of Ingredients 9
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.
SPANISH RICE WITH TOMATOES AND CHEESE
If you want to encourage your family to eat healthy brown rice - this is one way of tempting them! The colour of the rice isn't as noticeable due to the tomatoes; and I always found that even the fussiest of children would try most things if they included a little cheese. Nutty brown rice and cheese are perfect partners (plus anything else you have to hand: peas, sweetcorn etc) and ingredients I often put together when my boys were growing. Having never thought about recording the quantities however, I was pleased to see a recipe with all the same basic ingredients I use on the netcooks website.
Provided by David GM
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Fry the onions gently in the olive oil until transparent then add the stock and bring to the boil.
- Stir in the remaining ingredients except the cheese and simmer for 25 minutes or until the rice is nice and tender.
- Place in a serving dish or on individual plates and top with the grated cheese.
Nutrition Facts : Calories 288.5, Fat 9.9, SaturatedFat 3.8, Cholesterol 14.8, Sodium 723.3, Carbohydrate 42.6, Fiber 3.8, Sugar 3.7, Protein 8.3
SPANISH RICE WITH TOMATOES AND PEPPERS
A zesty side dish for your Mexican cuisine nights - rice, tomatoes and bell peppers slow cooked with spicy flavors.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 2h10m
Yield 10
Number Of Ingredients 9
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix all ingredients except tomatoes in cooker. Top with tomatoes.
- Cover and cook on low heat setting 2 to 3 hours or until rice and vegetables are tender and most of the liquid has been absorbed.
Nutrition Facts : Calories 85, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg
SPICY SPANISH-STYLE RICE
This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.
Provided by Chef John
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
- Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.
Nutrition Facts : Calories 193.6 calories, Carbohydrate 39.1 g, Cholesterol 4 mg, Fat 2.1 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 435.5 mg, Sugar 1.1 g
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- Fill a large sauce pan with cold water to at least a 3-inch deph (7.5 cm), add in a generous 1/2 tbsp white wine vinegar and heat it with a high heat
- Meanwhile, heat a large fry pan with a medium-high heat and add in a generous 2 tbsp extra virgin olive oil, after 1 minute add in 1/2 onion finely diced and 3 coves garlic finely minced, mix with the olive oil, after 2 minutes add in one 15 ounce can of diced tomatoes (drained into a sieve first), a generous 1/2 tsp of sweet smoked paprika, 1/4 tsp saffron threads and a pinch of sea salt & black pepper, mix together, after 1 minute add in 1 cup of round rice and mix so everything is well mixed together, then add in 3 cups of vegetable broth, give it a quick mix so everything is evenly distributed
- While the rice is cooking, the water in the sauce pan should be boiling, lower the fire to a low to low-medium heat so you end up with a simmer, using a whisk create a whirpool in the water and then add in 1 egg (before I added the egg I added it into a fine sieve to remove any of the runny egg whites), after 3 minutes the egg should be perfectly poached, using a slotted spoon, gently remove and transfer to a dish with paper towels, poach another egg in the same method
- About 8 to 10 minutes since we added the broth into the pan, lower the fire to a low-medium heat, let it simmer for 4 to 5 minutes or until all the broth has been incorporated into the rice
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