Best Restaurant Spanish Rice Recipes
SPANISH RICE RECIPE
This Spanish Rice recipe is quick, easy and has so much flavor packed into every single bite. It's perfectly fluffy, uses just a few simple ingredients and tastes just like it came from your favorite restaurant.
Provided by Jill Baird
Categories Side Dish
Time 45m
Number Of Ingredients 7
Steps:
- In a large frying pan on medium heat, add the oil and the rice. Stirring occasionally, cook the rice until golden brown, or about 3-5 minutes.
- Add the diced onion and salt and cook for another 1-2 minutes, stirring occasionally.
- Add the chicken broth and salsa and stir. Bring the mixture up to a boil, then cover with a lid and reduce heat to low. Keep the rice at a low simmer for 20 minutes, without removing the lid if possible. After 20 minutes, lift the lid and check your rice but do not stir. You may need to cook for up to 5 more minutes, or until all of the liquid has absorbed and the rice is cooked.
- Once cooked completely, turn the heat off and let it sit for 10 minutes, then lightly fluff with a fork and squeeze the fresh lime juice on the rice before serving. Enjoy!
Nutrition Facts : Calories 218 kcal, Carbohydrate 41 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 845 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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
RESTAURANT SPANISH RICE
This is a simple flavorful rice that I came up with to as a compromise for my picky eater daughter. It closely resembles the rice served at the local Mexican restaurants in San Diego.
Provided by puppitypup
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in oil until translucent.
- Add rice and saute a few more minutes.
- Add remaining ingredients and bring to a boil.
- Stir, cover and reduce heat to simmer.
- Simmer for twenty minutes without removing lid.
- Fluff with a fork and serve with chopped green onions on top.
- Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.
Nutrition Facts : Calories 210, Fat 2.5, SaturatedFat 0.9, Cholesterol 2.6, Sodium 601.8, Carbohydrate 41.9, Fiber 1.3, Sugar 1.9, Protein 3.9
SPANISH RICE
Steps:
- Melt the butter in a medium, heavy-bottomed saucepan over medium-low heat. Add the rice, onion and green pepper, and saute until the rice is slightly browned and the vegetables are softened, 8 to 10 minutes. Stir in the tomatoes, pimiento, salt, cayenne and hot sauce. Bring to a boil, cover and reduce the heat to low. Simmer for 20 minutes, then fluff with a fork. If the rice is tender but too soupy, cook uncovered for another 5 minutes. If the rice is dry but not yet tender, add 1/2 cup water, cover and continue cooking for another 5 minutes, or until the rice is done.
EASY AUTHENTIC SPANISH RICE
My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.
Provided by Megan
Categories Side Dish Rice Side Dish Recipes Spanish Rice Recipes
Time 55m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 253 calories, Carbohydrate 26.7 g, Cholesterol 36.6 mg, Fat 14.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 8.9 g, Sodium 521.7 mg, Sugar 1.4 g
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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