Best Lone Star Spanish Rice Recipes

LONE STAR SPANISH RICE

Steps:

• Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
• Add broth, cumin, and oregano; bring to a boil.
• Reduce heat and cover tightly. Simmer for 20 minutes.
• Remove from heat and stir in beans.
• Let stand until all liquid is reabsorbed, about 5 minutes.
• Stir in salsa and green onions.

LONE STAR RICE

Steps:

• 1. In a skillet, sauté the onion and green pepper in oil for about 2 minutes.
• 2. Add the rice and stir until coated with oil.
• 3. Add the tomatoes, turmeric, cumin, salt, garlic powder and water, and bring to a boil. Reduce heat, cover and simmer about 20 minutes or until liquid is absorbed.
• 4. Stir in fresh chopped cilantro, and serve.

BEST SPANISH RICE

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.

THE BEST AUTHENTIC SPANISH RICE

Steps:

• Pour rice into a deep pot and stir in enough oil so that every grain is coated.
• Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• Add onion and green pepper, cook until they become soft, add more oil if needed.
• Stir in tomato, cook for 2-3 minute.
• Tilt pot, remove any excess oil w/ spoon.
• Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
• Pour water over rice (DO NOT STIR), then cover.
• Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
• Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
• *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

EASY AUTHENTIC SPANISH RICE

Steps:

• Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.