rice side dish

Spanish Rice from Delish.com is a perfect side for dinner.

Tomato-Garlic Spanish Rice

olive oil

onion,

red bell pepper, finely chopped

c. long grain white rice

chicken broth

tomato sauce

lemon

chili powder

garlic powder

oregano

cumin

Kosher salt

black pepper

tbsp. cilantro,

Two cups rice? I made this recipe and the moisture was gone before the rice cooked through.  I think another cup of liquid is needed or reduce the rice to one cup.  I ended up quickly microwaving a cup of water to add.. it came out a bit sticky.  Otherwise it’s tasty!  I like using fresh ingredients and this recipe certainly does the trick!  Might swap the garlic powder for fresh next time too. Will make again.

The amount of liquid in this recipe to the amount of rice is totally incorrect! One needs to double the amount of chicken broth, and the cooking time to even get close to cooked rice. The flavor was really good however. I also added about 2 TBS tomato paste to balance out the additional chicken broth I added.

Cooked my rice first...I knew better and I added a touch of other ingredients for better flava

Just made it. We loved it! Substituted ketchup for tomato sauce and added basil, didn't have garlic salt, used avacado oil instead of olive oil, didn't have vegetable broth, used vegetable oxo and 2 cups water. We'll use less ketchup next time. And a little more water.

Definitely only use 1 cup rice. Needs to cook for about 25 min. A little on the tomatoey side but otherwise came out well

This is the best Spanish rice I have ever made and enjoyed.
My family said it was excellent, the flavor outstanding And it was easy to prepare.

Excellent recipe. I made this twice now according to the recipe, only difference is I used veggie stock instead of chicken and added minced garlic instead of the garlic powder. I would like to stress that for white rice the ratio is 1 cup of rice to 1.5 cups of liquid! Brown rice is different and requires more liquid. Be mindful of the type of rice you’re using. Also, I used 1 cup of purreed tomatoes rather than tomato sauce, but either way the tomato sauce serves as 1 cup of your liquid! If you omit the tomato sauce you MUST put an extra cup of broth or water. Otherwise your rice will come out as “pebbles” like some of the other reviews state. Rice is not hard to cook you just need to have the right ratio of rice to water and a little patience.

Was very easy and tasty. Didn’t need to adjust or add anything. Shared it with my children.

I did not have any oregano and it was still delicious and easy. thank you

I’m confused - the ingredients list tomato sauce, but the directions say tomato purée . . . Is it either one?  I can’t wait to try this recipe!

I love this recipe ! I have not made homemade Spanish rice in years because I lost my recipe. This is the closest I have come to it. I have a question, since it made so much (I should have cut in 1/2) can you freeze leftover of this Spanish rice ? Thanks

I made this a few weeks ago and it was perfect. Followed directions and it turned out exactly as I had hoped. Was worried with all the criticism. I plan on making it again tonight and I can’t wait.

Just made this yesterday and it got rave reviews from my family!!  I recommend this recipe

This rice did not have enough liquid for the rice. Definitely added at least 1.5 cups water/chicken stock. Real bummer since reviving undercooked rice is very difficult and such a waste of food.

https://streaming.hearstdigitalstudios.com/c811af80-897f-4859-ade1-f7fb7558a0dc/video_rover_16x9_1080p_hd_1544640330_33618.mp4

This Spanish-style rice is extremely easy to make at home. It's a great side dish for grilled steak, chicken fajitas, or even enchiladas.

How To Make Restaurant-Worthy Spanish Rice At Home

Recipe video above. This Brown Rice Salad looks way too healthy to taste as good as it does! The fresh dill and coriander/cilantro with the bright lemon dressing totally makes it. The perfectly cooked, nutty brown rice helps. Everything else is customisable.Serves 6 to 8 as a side, 4 as a meal. Keeps for 3 days. Exellent work lunch option, and serving for lunch with friends.

Mediterranean Brown Rice Salad

brown rice (, cooled but not cold)

tomatoes (, diced)

cucumbers (, diced (or 1 long English/continental cucumber))

red onion (, chopped (sub 2 stems green onion))

coriander/cilantro leaves

dill leaves

lemon juice

tbsp extra virgin olive oil

garlic garlic

Dijon mustard ((Note 3))

tsp black pepper

black olive slices

Other topping options: feta, parmesan, nuts (Note 4)

Place Dressing ingredients in a jar and shake well to combine.

Place Salad ingredients in a big bowl. Drizzle over Dressing, toss well.

Transfer to serving bowl. If using Halloumi, pile on top.

Serve!

Cook baby spinach with the rice to bring out the colour in this vegetarian side dish - perfect as part of a Greek Easter lunch

Spinach rice

Greek extra virgin olive oil

onion

baby spinach leaves, washed and finely chopped

dill

long-grain rice

lemons

Heat the oil in a large pan, add the onion and gently cook until softened but not coloured. Add the spinach and half the dill. Cook on a high heat, stirring regularly, until the spinach has wilted down and all the liquid has evaporated.

Stir in the rice and add 600ml water, then bring to the boil. Turn the heat right down again to a very gentle simmer, cover the pan with a tight-fitting lid and cook for 25-30 mins or until the rice has cooked and absorbed all the water. Give it a stir after 15 mins to ensure even cooking, adding a drop more water as required.

When the rice is cooked, stir in the remaining dill, season well, squeeze over the lemon juice to taste, and serve.

Easy Spanish Rice, also known as Mexican Rice, is a simple and delicious way to make rice more exciting and a must-have side dish at any Tapas dinner party.

Spanish Rice

rice

vegetable stock

onion (diced)

red bell pepper (diced)

garlic (diced)

tomato puree/paste

tsp smoked paprika

0.5 tsp chili powder

0.5 tsp ground cumin

ml passata

sea salt and black pepper

lemon ((juice only))

parsley (chopped)

Heat the oil in a pan over a medium heat. Add the onion and pepper and cook for 2 minutes.

Add the rice and stir. Toast the rice in the pan for 2 minutes.

Add the rest of the ingredients (except the parsley). Stir and simmer for 15 minutes or until all the liquid has gone.

Remove from the heat, fluff up the rice with a fork and add the parsley.

https://embed.mediavine.com/videos/mcjtzwhc9r5ih1pveqny

This easy and authentic Spanish Rice recipe, also known as Mexican Rice, is a simple and delicious way to make rice more exciting and a must-have vegan side dish at any Mexican night or Tapas dinner party. Perfect homemade fluffy rice with smokey paprika and a hint of chilli, it is all made in one pot and is healthy too.

This remarkably simple side dish is the best rice, ever!

Stick of Butter Rice

long grain white rice (NOT instant)

(10 oz) can of condensed French Onion Soup

(10 oz) can of condensed Beef Broth

unsalted butter (sliced thinly)

Preheat oven to 425°F.  Spray an 8x8 inch baking dish with cooking spray.

In prepared baking dish combine rice, soup and broth.

Cut butter into slices and place on top of the mixture.

Cover with foil and bake for 30 minutes.

Remove foil and bake 30 minutes more.

This delectable side dish of black or wild rice, corn, and cranberries is a festive eyeful, but it’s too good — and easy — to save for only special occasions

Black Rice with Corn and Cranberries

forbidden black rice (see note or wild rice)

garlic (minced)

scallions

corn kernels

cilantro leaves (to taste)

thyme

cranberries

Salt and pepper

pumpkin seeds

If using forbidden rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups water and cook as directed above.

Just before the rice is done, heat half of the oil in a large skillet. Add the garlic and sauté over low heat until golden. Add the scallions and corn kernels and sauté just until warmed through.

Transfer the cooked rice to the skillet. Turn the heat up to medium high, then add the  lime juice, cilantro, cumin, oregano, thyme cranberries, and remaining oil. Stir together gently, then season to taste with salt and pepper.

To serve, transfer to an attractive serving platter and sprinkle the pumpkin seeds over the top.

Bright, lemony, and full of fresh flavor.

Greek Spinach Rice

white onion, chopped

garlic,

dill,

baby spinach

basmati rice

vegetable broth

unsalted butter

salt and black pepper,

Feta cheese, crumbled,

Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until translucent, 5-7 minutes. Add garlic and cook 1 minute more.

Stir in oregano, half of the dill, and spinach. Cook, stirring frequently, until spinach wilts, about 3 minutes.

Stir in the rice, the vegetable broth, and bring to a boil. Cover, reduce to medium-low and let simmer 20 minutes.

Uncover, stir in butter, lemon juice and zest, and remaining dill. Season to taste with salt and pepper.

Serve with feta cheese, if desired. Enjoy!

Deliciously packed with flavor, this traditional rice and tomato dish from Portugal is ready for serving in thirty minutes. Easy-peasy preparation, try Arroz de Tomate (Portuguese Tomato Rice) for tomorrow night&#x27;s dinner! (VIDEO ABOVE)

Arroz de Tomate Recipe (Portuguese Tomato Rice)

& 1/2 cups tomatoes, chopped

white rice

& 3/4 cups stock, (or more if needed)

bay leaves

salt and pepper, to season

chili flakes

tbsp fresh parsley, roughly chopped (or about a handful)

Using a medium-sized to a large pan, heat the olive oil on medium-high heat.

Once the oil is ready, add finely chopped garlic and cook until fragrant.

Add finely chopped onion and cook until it has softened.

Add chopped tomatoes, salt, pepper, and chili flakes.  Mix to combine.  Cover the pan with a lid and cook until tomatoes are a bit mushy.  This typically takes about 5 minutes.

Remove the lid and add rice.  Mix to coat the rice with the liquid in the pan.

Pour the stock into the rice and add bay leaves.  Mix and put the lid back on. Turn the heat up to medium-high and bring rice to a boil.

Add parsley and mix.  Cover and turn heat to low.  Simmer for about 20 minutes or until the rice has cooked.  Mix the rice a couple of times during this cooking time to make sure that nothing is sticking.

Adjust the seasoning if needed.  Mix and take tomato rice off the heat.

Serve. Garnish with more parsley, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1581023977/tpw50kjsd5icfkpncfih.mp4

Deliciously packed with flavor, Arroz de Tomate is ready for serving in thirty minutes. Easy-peasy preparation, try this traditional rice and tomatoes dish from Portugal for tomorrow night! You will not regret it!

Portuguese Tomato Rice (Arroz de Tomate)

Recipe video above. Garlic Rice is the easiest, best tasting side dish that you can serve with anything! From roast chicken to chops, stir fries to fish, Middle Eastern to Mexican food, this buttery rice is so flavourful you can eat it plain.Have some tonight, freeze some for later! See notes for recipe scaling tips.

Garlic rice

garlic (, finely minced (Note 2))

chicken stock/broth

tbsp parsley (, finely chopped, plus extra for garnish (optional))

No need to rinse the rice. The rice will be fluffy because this recipe uses the right ratio: 1.5 cups liquid for every 1 cup of rice.

Sauté garlic - Melt half the butter in a large saucepan over medium high heat. Once foamy, add the garlic and cook for 30 seconds until it turns light golden.

Coat rice - Add the rice and stir for 30 seconds or until the grains turn translucent.

Simmer - Add stock and salt. Turn heat up to high, then once the water starts bubbling, put the lid on and immediately turn the stove down to low (or medium low, if your stove is weak/small). (Note 5)

Cook 15 minutes - Cook the rice for 15 minutes. No stirring, don&#39;t lift the lid.

Rest 10 minutes - Tilt the saucepan and have a quick peek to ensure all the water is absorbed. Then remove off the stove, with the lid still on, and rest for 10 minutes.

Fluff rice, then fluff through remaining butter until melted. Toss through parsley, then tumble into serving dish. Sprinkle with extra parsley then serve!

Fluffy garlic butter rice is a staple side dish that goes with almost everything. Perfect for curries, stews and served with fish.

Easy Garlic Butter Rice

tbsp butter

garlic

water / chicken stock

tsp salt

parsley (to serve)

In a deep pot or Dutch oven set over medium-high heat, melt the butter then add the crushed garlic and cook for a few seconds until fragrant.

Add the rice then stir to coat in the garlic butter.

Pour in the water/broth and add a teaspoon of salt.

Bring to a simmer and allow to cook with the lid ajar until the liquid has been absorbed then reduce the heat to low and cover the pot fully.

Allow the rice to cook for another 5-7 minutes then turn off the heat and allow the heat to steam in the pot for another 10 minutes.

Fluff the rice with a fork then add a sprinkle of chopped parsley and serve.

Recipe video above. Hot Buttered Corn Rice - a simple yet delicious upgrade from plain steamed rice. Serve with any cuisine, any dish - goes with everything. Make lots - everyone will go in for seconds!

Hot buttered corn rice

unsalted butter (, divided)

corn ((no need corn

tsp cooking salt / kosher salt

pepper

long grain rice (, uncooked, not rinsed (Note 2))

chicken

Sauté - Melt half the butter in a pot over high heat. Add the garlic and stir for 15 seconds. Add the corn and half the salt. Stir for 2 minutes.

Bring to simmer - Add the rice and stir for 30 seconds. Add the stock and remaining salt. Stir, bring to a simmer (make sure the whole surface is bubbling/ripplling), then put the lid on and turn the heat down to medium low (or low, if your stove is strong). (Note 3)

Cook for 12 minutes (no peeking, no stirring!). The liquid should be absorbed by now - tilt the pot and take a quick peek to check.

Rest 10 minutes - Remove the pot from the stove and let it rest for 10 minutes with the lid on. This step is key, do not skip it! (Note 4)

Toss - Lift the lid, add the remaining butter, fluff the rice to melt the butter through. Add green onion and toss through.

Tumble into serving bowl. Serve hot!

You're a culinary genius. I appreciate the huge workload you undertake with this blog, also.

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Top Tags

Tomato-Garlic Spanish Rice

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Top 12 rice side dish recipes from across the web

The most viewed rice side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Tomato-Garlic Spanish Rice

Mediterranean Brown Rice Salad

Spinach rice

Spanish Rice

Stick of Butter Rice

Stick of Butter Rice

Black Rice with Corn and Cranberrie...

Greek Spinach Rice

Arroz de Tomate Recipe (Portuguese ...

Garlic rice

Easy Garlic Butter Rice

Hot buttered corn rice

The most viewed rice side dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine