Best Arroz Spanish Rice Recipes

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

ARROZ CON CAMARONES (SPANISH STYLE SHRIMP & RICE)

Steps:

• 1. In a large pan, saute onions, peppers & garlic in olive oil.
• 2. put in bay leaf, oregano, sazon seasoning, can of tomato sauce, wine and water
• 3. add in rice.... bring to a boil and simmer covered about 25 mins...uncover and add in the shrimp and gently stir...add pimentos and cover and simmer another 20 mins....making sure the rice is tender and shrimp is no longer pink.

ARROZ: SPANISH RICE

Steps:

• Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
• Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)

Steps:

• In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
• Stir fry for 3 minutes.
• Then put the rice in and stir well.
• Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
• As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
• After 20 minutes turn rice over again and serve.

ARROZ CON LECHE (SPANISH RICE PUDDING)

Steps:

• In a large saucepan, slowly bring the milk, cinnamon stick, strips of lemon rind, and salt to a boil. With a slotted spoon, remove the cinnamon and lemon rind. Stir in the rice and egg yolks, reduce the heat, and allow the rice to simmer for about 15 minutes, stirring constantly.
• When the rice is soft, add the sugar and butter and combine well. Pour the mixture into a serving dish, sprinkle with nutmeg, and serve warm.

SO EASY ARROZ CON POLLO (SPANISH CHICKEN AND RICE)

Steps:

• In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
• Add water and tomato; bring to a boil.
• Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
• Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.

ARROZ AL HORNO (BAKED SPANISH RICE)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in pan on medium; sauté pork for 3 minutes.
• Add potato rounds; saute for 3 minutes.
• Add the chickpeas and tomatoes.
• Lower the heat and cook gently for 5-7 minutes.
• Mix in chorizo and rice; stir well.
• Pour in stock and crumbled saffron.
• Bring to boil.
• Place mixture in a casserole dish; cover.
• Place a halved garlic head on top.
• Bake in a medium oven for about 45 minutes.
• Remove garlic head before serving.
• Taste for salt preferences.

ARROZ CON CHORIZO (RICE AND SPANISH SAUSAGE) RECIPE - (4.2/5)

Steps:

• Place Chorizo in a covered skillet with 2 tablespoons of Olive Oil on medium low heat, turning until they are done. When the chorizo is browned, place on paper towels. When cooled, slice thinly, place on the side when done. Cook rice with spices: Olive Oil, Adobo, Tomato Paste, Bijol, Sason, Sofito as per manufacturers directions. When rice is done, add sliced Chorizo and cup of peas. Mix and continue to warm rice for 15 minutes more. Serve warm. Enjoy!

SPANISH YELLOW RICE (ARROZ AMARILLO)

Steps:

• 1. Stir saffron and turmeric into the chicken broth, and set it aside while you prepare the onion.
• 2. Heat the oil in a heavy-duty saucepan over medium. Add onion and sauté until the onion pieces are soft and just start to brown around the edges.
• 3. Add the rice, and stir to coat evenly with the oil. Season with salt and pepper as desired. Add the chicken broth, and bring the mixture to a boil. Once it reaches a brisk boil, turn heat to low, cover pan and let the rice simmer gently for 15 minutes.
• 4. After 15 minutes, turn off heat and let the rice steam for 10 minutes, but do not remove the lid.
• 5. After the rice has steamed for 10 minutes, remove the lid and fluff the rice with a fork. Serve immediately.

ARROZ AL HORNO (SPANISH BAKED RICE)

Steps:

• Preheat oven to 325F.
• Drain the chickpeas but reserve the liquid. Add chicken broth to the liquid to make 2 cups. Measure out 1 1/2 cups of chickpeas and set aside.
• Peel the half potato, and cut into 1/8 inch slices. Turn the garlic head on its side and slice off a small amount of the top, just until the cloves show thru. Set aside.
• Heat the oil in an 8 inch shallow, flame-proof casserole. Saute the onion unitl it is wilted. Add the chopped tomato and cook for 3 minutes. Add the garlic, then the potato slices and paprika, and cook for 2-3 minutes more.
• Stir in the rice and cook, stirring, for 5 minutes. Add the saffron, chickpeas and reserved liquid/broth, season with salt to taste.
• Bring to a boil, then reduce flame to medium-high, and simmer uncovered, stirring occasionally, for 5 minutes until the rice is no longer soupy but some liquid still remains.
• Place the head of garlic in the center of the casserole, cut side up. (This is for decorative purposes only). Arrange the chorizo slices on top of the rice. Bake for 20 minutes.
• Remove from oven and cover the casserole dish lightly with foil. Let rest for 5-10 minutes before serving.

SPANISH BLACK RICE WITH PAN-ROASTED PRAWNS AND GREEN OLIVES: ARROZ NEGRO

Steps:

• Combine the stock and squid ink in a saucepan and place over medium-low heat, stir to combine.
• Heat 3 tablespoons of the olive oil in a wide shallow skillet or paella pan over medium heat. Make a sofrito by sauteing the onion, garlic, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld, about 10 minutes. Sprinkle with the paprika, salt and pepper. Fold in the rice, stirring to coat the grains. Pour in the hot, black stock and give it a stir. Reduce the heat to low and cook until the liquid is absorbed, about 10 minutes; season with salt and pepper. Do not cover or constantly stir like risotto.
• Mix the pimentos, olives, parsley, lemon juice, and remaining 2 tablespoons of oil together in a small bowl. Arrange the pan-roasted prawns on the black rice, and sprinkle the olive mixture all over the top; serve directly from the pan at the table.
• Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.
• Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred. Serve the prawns with the Spanish black rice.

ARROZ (SPANISH RICE)

Steps:

• 1. Coat the bottom of a 10" skillet with vegetable oil. Cook rice on medium heat until golden brown. Stir rice often. Keep a close eye on the rice to avoid burning.
• 2. Add garlic, onion, salt and tomato mixture to the rice and mix well. After the onion becomes transparent add water and let it come to a boil. Simmer with the lid on for about 15 minutes or until the water has evaporated. Taste your rice to be sure it is fully cooked, before serving.

SPANISH RICE (ARROZ CON GRANDULES)

Steps:

• First put your oil, salt, sazon, sofrito, olives, to simmer. Then add gandules and **optional meat**, do not drain the gandules. Bring to a long simmer**at a med heat.
• Once this is added take same can and add water measuring with the can of gandules. Let this boil....(you may turn up fire just a fraction).
• Once this is boiling for about 5 minutes add the rice. Place lid on and need to watch the rice. Once rice is drying up with little water on top. You will need to turn the rice. Once rice is turned once lower flame to medium. Let rice dry a little more, turn again. Rice should be soft to taste.