BETTER SPANISH RICE
Flavorful and delicious. No one will guess this authentic tasting rice was made from instant rice.
Provided by mjhutch
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat the oil in a skillet over medium-high heat, and cook and stir the chopped onion until browned, about 8 minutes.
- Stir in the rice, tomatoes, cilantro, and chicken broth, and bring to a boil. Reduce the heat to medium-low, and simmer until the rice is cooked and most of the liquid is absorbed, about 10 minutes.
Nutrition Facts : Calories 164.2 calories, Carbohydrate 28 g, Fat 3.4 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 165.7 mg, Sugar 3.1 g
BETTER THAN AMERICA'S TEST KITCHEN SPANISH RICE
Good, ripe tomatoes aren't available year-round, so what to do when you're craving the awesome America's Test Kitchen Spanish Rice that calls for 12 ripe tomatoes? Why, the good Texan's answer to everything, a can of Rotel Tomatoes and Green Chiles, of course! :) Here's my take on the ATK recipe. Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well (makes for perfect OAMC - instructions below)
Provided by Lizzymommy
Categories Rice
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Adjust rack to middle position and preheat oven to 350.
- Process rotel and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
- Heat oil in heavy bottomed oven-safe straight sided 12" saute pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.
- Reduce heat to medium, add garlic, stirring constantly until fragrant, about 1 1/2 minutes.
- Stir in broth, pureed mixture, corn and salt. Increase heat to medium high, and bring to a boil.
- Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.
- Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
- For Freezing Ahead: Cool, portion and freeze in a ziploc bag.
- To reheat from frozen: Place in a covered pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
Nutrition Facts : Calories 298.1, Fat 10, SaturatedFat 0.9, Sodium 911.3, Carbohydrate 46.8, Fiber 1.6, Sugar 1, Protein 6
BOXED SPANISH RICE MADE BETTER
I love the boxed Spanish rice, but I like it better with an authentic Mexican taste. Do this and your guest will never know it's from a box.
Provided by STARTERWIFE
Categories Mexican
Time 40m
Yield 1 box, 6 serving(s)
Number Of Ingredients 4
Steps:
- Cook Spanish rice according to package directions, but before covering with a lid, add peppers, spice, and chilies.
Nutrition Facts : Calories 5.6, Fat 0.1, Sodium 223.8, Carbohydrate 1.3, Fiber 0.4, Sugar 0.8, Protein 0.2
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