Spice Up Your Cooking Sallye Recipes

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QUICK AND EASY SPANISH RICE



Quick and Easy Spanish Rice image

This recipe is a simple Spanish rice that is quick and easy and tastes delicious. The vegetable juice and the taco seasoning add more flavor to this dish.

Provided by Ruth Schwab

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 35m

Yield 6

Number Of Ingredients 7

¼ cup chopped onion
2 cloves garlic, minced
2 tablespoons vegetable oil
3 cups uncooked instant rice (such as Minute®)
2 ¼ cups chicken broth
1 cup vegetable juice (such as V8®)
1 ½ teaspoons taco seasoning

Steps:

  • Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
  • Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
  • Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.

Nutrition Facts : Calories 235.1 calories, Carbohydrate 42.4 g, Fat 5 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 168.8 mg, Sugar 1.8 g

ZUCCHINI LATKES



Zucchini Latkes image

Zucchini Latkes for Hanukkah, the classic fried pancakes gone green.

Provided by Paul Grimes

Categories     Appetizer     Side     Hanukkah     Dinner     Zucchini     Winter     Pan-Fry     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 36 latkes

Number Of Ingredients 7

3 pounds zucchini
1 1/3 cups plain fine dry bread crumbs
2 large eggs, lightly beaten
1/2 teaspoon dried marjoram
About 1 cup vegetable oil for frying
Accompaniment: sour cream
Equipment: a deep-fat thermometer

Steps:

  • Grate zucchini using medium shredding disk of a food processor. Transfer to a bowl and toss with 2 teaspoons salt. Let stand 30 minutes.
  • Squeeze zucchini in batches in a kitchen towel to remove as much liquid as possible. Transfer zucchini to a large bowl and stir in bread crumbs, eggs, marjoram, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Preheat oven to 200°F.
  • Heat 1/3 cup oil in a 12-inch heavy skillet over medium heat until it shimmers. Scoop 2 tablespoon mixture per latke into skillet (6 to 8 per batch). Flatten with a fork to form 2 1/2-to 3-inch pancakes. Fry until golden brown, about 2 minutes per side (adding more oil as necessary). Transfer to a paper-towel-lined baking sheet and keep warm in oven.

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