RESTAURANT STYLE SPANISH RICE
This flavorful rice recipe goes with almost any dinner! Or use it as a topping for tacos or burritos or in a taco bowl!
Provided by Dan
Categories Side Dish
Time 30m
Number Of Ingredients 11
Steps:
- Add the oil and butter to a 3 quart dutch oven or wide, heavy bottomed pot over medium-low heat.
- Add the onion and cook for 5 minutes to soften, then add the garlic and cook for 1 minute longer.
- Pour in the rice, stir and cook for 7-8 minutes, stirring often, until sightly browned. Add the salt, pepper and cumin, stirring to combine.
- Slowly pour in the chicken broth and bring to a simmer. Stir the rice to make sure it isn't sticking to the bottom of the pot, then turn the heat down to the lowest setting and cover.
- Cook the rice for 10 minutes, then add the tomato sauce. Stir to combine and cover for another 5 minutes. Turn the heat off and let the rice sit, covered for another 5 minutes.
- Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro or parsley if desired and serve.
Nutrition Facts : ServingSize 1 cup serving, Calories 171 calories, Sugar 3.5 g, Sodium 536.2 mg, Fat 5.8 g, SaturatedFat 1.9 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 0.9 g, Protein 4.7 g, Cholesterol 8.1 mg
CALYPSO RICE CARIBBEAN-STYLE
Calypso Rice Caribbean-Style
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Step 1
- Heat oil in a large saucepan set over medium heat; cook garlic, onion, red pepper, carrots, chili pepper and thyme for 3 to 5 minutes or until slightly softened. Stir in jasmine rice, curry powder, salt and pepper; cook for 2 to 3 minutes or until well coated. Step 2
- Stir in 4 cups of water; bring to boil. Cover and reduce heat to low; cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat. Cover and let stand for 5 minutes; fluff with fork. Sprinkle with green onions. Serving Suggestions Serve with roast turkey, ham, chicken or fish.
PERFECT WHITE RICE
It is possible to make perfectly fluffy white rice on the stovetop. Sauteing the rice first helps keep the rice grains separate. Keeping the pot covered for the entire cooking time traps the steam which is necessary for properly cooking the rice, and is very important. The last 5 minutes off the heat allow the rice to finish in the residual steam, without burning the bottom.
Provided by zeebee
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
- Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Nutrition Facts : Calories 185.7 calories, Carbohydrate 37 g, Cholesterol 5.1 mg, Fat 2.2 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1.3 g, Sodium 296.8 mg, Sugar 0.1 g
BEST SPANISH RICE
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
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
ARROZ BLANCO [RECIPE + VIDEO] DOMINICAN WHITE RICE
Learn how to make arroz blanco, or Dominican rice, the base of Dominican lunch menus, one of the components of La Bandera Dominicana, and the ultimate test of the good cook.
Provided by Clara Gonzalez
Categories Lunch
Time 40m
Number Of Ingredients 3
Steps:
- In a medium aluminum pot (Amazon affiliate link) (minimum 2.5 liters [0.5 gal] capacity) heat 3 tablespoons of oil over medium heat, add the salt. When the oil is a little hot add 6 cups [1.4 liters] of water, taking care not to splash.If you use another type of pot, just combine oil, salt, and water and heat over medium heat.
- When the water reaches boiling point, add the rice and cook, stirring regularly to prevent it from sticking to the bottom.
- When the water has evaporated, cover with the lid and cook over very low heat (but enough to generate steam) for 15 minutes.Remove the lid, stir, add the remaining oil and cover again. This oil will help the rice to shine, and the concón will be crispier.In 5 more minutes taste the rice, it should be firm but soft inside. If necessary cover again and leave for another 5 minutes on low heat.
- As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy), and fluff it with a fork. Scrape off the concón (rice stuck to the bottom) and serve separately.Serve per suggestions above the recipe
Nutrition Facts : Calories 830 kcal, Carbohydrate 148 g, Protein 13 g, Fat 19 g, SaturatedFat 3 g, Sodium 755 mg, Fiber 2 g, Sugar 1 g, ServingSize 1.5 cups
SPANISH WHITE RICE
This is my own recipe. It's easy, economical and good for you, but the best part is it tastes great and goes with everything from hamburgers to steaks.
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions, using broth instead of water; set aside. In a small skillet, saute the green pepper, celery, onion and garlic in water until tender. Add the tomato, seasoned salt if desired, chili powder, pepper and cooked rice. Cook 3-4 minutes or until heated through.
Nutrition Facts :
PERFECT SPANISH RICE
You don't need to visit an authentic taqueria when using this recipe. You might even like it better than a restaurant's Spanish rice....I know I do. I was taught how to make this dish from my mother-in-law, a native of Guadalajara Mexico. The rice is moist and full of flavor and you can add cooked and shredded chicken and/or peas for a complete 1-dish meal. Great for potlucks, dinner parties and side dishes to your favorite Mexican meal. This recipe is relatively simple to make and inexpensive. Try it and impress YOUR Mexican mother-in-law :)
Provided by Leahferne
Categories White Rice
Time 50m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a medium skillet or frying pan, heat your oil and add onion.
- Once the onion starts to brown on the edges add the garlic.
- Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
- While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
- Pour the can of cut tomatoes in the pot with 1 can's worth of water.
- Toss in the chicken bouillon and you are now ready for the rice.
- Once your rice has developed a good color, transfer everything from the frying pan to the pot.
- Cover and bring to a hard boil.
- Once boiling reduce heat to a soft simmer for 15-20 minutes.
- After most of the liquid has been absorbed stir the rice and remove from heat.
- Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.
Nutrition Facts : Calories 160.3, Fat 7, SaturatedFat 1, Sodium 10, Carbohydrate 22.2, Fiber 1.4, Sugar 1.7, Protein 2.2
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