Best Corny Spanish Rice Recipes

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SPANISH RICE WITH GROUND BEEF



Spanish Rice with Ground Beef image

This easy one-pot Spanish Rice with Ground Beef is an excellent side dish choice or add your favorite toppings for an economical, family-friendly meal.

Provided by Valerie Brunmeier

Categories     Main Dish     Side Dish

Time 50m

Number Of Ingredients 12

½ pound lean ground beef
¾ cup diced green bell pepper (from one bell pepper)
¾ cup diced white or yellow onion
1 teaspoon minced garlic
1 cup uncooked long grain white rice
10 ounces Rotel Diced Tomatoes and Green Chilies (Original or Hot)
8 ounces tomato sauce
1 tablespoon Homemade Taco Seasoning Mix
2 cups low sodium beef broth
½ cup frozen corn (don't thaw)
chopped cilantro (optional)
shredded cheese, chopped tomatoes, chopped avocados, sliced green onions, sour cream, salsa

Steps:

  • Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
  • Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
  • Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!

Nutrition Facts : Calories 342 kcal, Carbohydrate 52 g, Protein 19 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 37 mg, Sodium 618 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

BEST SPANISH RICE



Best Spanish Rice image

This one skillet big flavored rice dish cooks up in about 30 minutes. Even the rice goes in uncooked!

Provided by Kathi & Rachel

Categories     Side Dish

Time 30m

Number Of Ingredients 13

2 tablespoons olive oil
1 cup peppers, chopped - green, red or a combination of both
1 cup yellow onion - chopped
1 jalapeno pepper, finely chopped (optional) (seeds removed and deveined )
2 cloves garlic - chopped
3 tablespoons tomato paste
1 cup white rice, uncooked (short rice works best but any will do)
1 15.4 oz can roasted diced tomatoes (undrained)
2 cups chicken broth
2 teaspoons ground cumin
1 tablespoon chili powder
salt and pepper to taste
1/2 cup grated cheese for topping (optional)

Steps:

  • In large skillet heat olive oil over medium-high heat.
  • Saute peppers, onion and garlic until just tender.
  • Add tomato paste and cook for one minute.
  • Add rice, broth, canned tomatoes , spices, salt and pepper. Stir well. Bring to a simmer, reduce heat to low.
  • Put lid on skillet. Simmer for 10 minutes then give a little stir to be sure rice isn't sticking. Return lid to pan and cook for another 10-12 minutes or until the rice is tender but about 1/2 cup liquid still remains in the pan. (Remaining liquid will be absorbed as the dish cools a bit.)
  • Taste for seasoning! More cumin, chili powder, salt or pepper?
  • Top with cheese if desired and serve with grilled chicken, taco's or your favorite Mexican main dish!

Nutrition Facts : Calories 229 kcal, Carbohydrate 31 g, Protein 7 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 171 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHEESY SPANISH RICE



Cheesy Spanish Rice image

I originally found this recipe in a Good Housekeeping cookbook, but have modified it over the years to suit our family's taste. It goes great with just about any chicken, beef or pork -- I just pop this in the oven and make the rest of the meal while it is baking.

Provided by TasteTester

Categories     Rice

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

4 bacon, slices
1/2 cup diced green pepper
1 1/4 cups chopped onions
1/4 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (optional) or 1/4-1/2 teaspoon chili powder (optional)
1 (16 ounce) can best quality plum tomatoes
1 (8 ounce) can tomato sauce
chicken broth
2 teaspoons sugar
1/2 teaspoon salt
1 1/3 cups long-grain rice
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350 degrees F. In large skillet, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings.
  • In hot drippings, cook onions and green pepper until tender, stirring often, about 10 minutes.
  • Into measuring cup, drain tomatoes; add enough chicken broth to the tomato liquid to make 1 3/4 cups. Cut up tomatoes.
  • To onion mixture, add chicken broth liquid mixture, tomatoes, tomato sauce, garlic powder, sugar, salt -- and, if using -- cayenne or chili powder. Heat to boiling. Grease a 1-1/2 quart casserole.
  • Remove mixture from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. Stir lightly with fork. Sprinkle with cheese and bake uncovered for 5 minutes. Garnish with crumbled bacon and serve.

Nutrition Facts : Calories 219, Fat 3, SaturatedFat 0.9, Cholesterol 3.6, Sodium 445.5, Carbohydrate 43.1, Fiber 2.8, Sugar 6.8, Protein 5.2

SPANISH RICE ORIGINAL



Spanish Rice Original image

A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well.

Provided by DEED330

Categories     Side Dish     Rice Side Dish Recipes     Spanish Rice Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
½ teaspoon chili powder
½ teaspoon salt and ground black pepper
1 (10 ounce) can sliced black olives, drained
1 (10 ounce) can whole kernel corn, drained

Steps:

  • Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
  • Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
  • Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

Nutrition Facts : Calories 372.7 calories, Carbohydrate 45.7 g, Cholesterol 19 mg, Fat 18.5 g, Fiber 5.2 g, Protein 8.7 g, SaturatedFat 5.1 g, Sodium 1195.5 mg, Sugar 6.7 g

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

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