Best Moms Spanish Rice Recipes

MOM'S SPANISH RICE

Steps:

• Being that I like to cook quick (and so do you, probably), I like to dice, chop, and get everything out and measured and put aside before I even begin the cooking, so dice your onions and chop up the bell peppers. You can leave the seeds of the peppers if you'd like but make sure to de-stem them.
• In a pot, heat vegetable oil over medium heat.
• Add the chopped peppers, diced onions, salt, pepper, cumin, chili powder, and cayenne. Stir VERY frequently (about 1-2 minutes) and make sure that the all the spices are mixed into the vegetables.
• Immediately, and in a separate pot, prepare your rice according to the package.
• When rice is cooked, add it to the cooking veggies.
• Add the canned tomatoes and stir frequently on medium heat.
• Cook for 30-45 minutes on medium heat, stirring frequently to avoid burning the rice and so that the rice can absorb the tomato, oil, cumin, chili powder, cayenne, salt, and pepper.
• If you want a variation, add small pieces of cooked hamburger meat (prepared in a separate skillet) to the mix. You can add salt, pepper, cumin, chili powder, and cayenne to that, as well, before finally adding it to the mix. If you are a brontosaurus and don't eat meat like your T-Rex friends, skip this step.
• You will know the rice has absorbed everything and that everything is cooked when the rice is golden. (Note: if you believe the rice to taste too salty, gradually add just pinches of sugar until the flavor balances back out; sugar, kids, is a great equalizer -- use it wisely.).
• Serve hot and enjoy!

SPANISH RICE

Steps:

• In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.

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.

MOM'S SPANISH RICE

Steps:

• Preheat oven to 325°F.
• Brown ground beef, break it up as it browns.
• When the ground beef is taking on colour add in the diced onion and salt and pepper.
• Add in any optional vegetables at this point.
• When onion has softened add the vinegar and brown sugar.
• Add the tomato soup and water, stir well. I start with 1 and 1/2 cups of water, you likely will need to add more as it cooks.
• Adjust the seasoning if you need to.
• Add in the uncooked rice and stir.
• Pour into a casserole dish.
• Bake in oven for 45 -60 minutes, cover for the first 1/2 hour. Check after 1/2 hour and add more water if it seems too dry.
• You want it to be a bit dry in the end, soft but not mushy.

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.