spanish rice recipe

Mexican red rice recipe is prepared almost every day in some Mexican homes. When I was young, something that I would frequently hear from my mom and my aunts was that "I had to learn how to cook".&nbsp;

HOW TO MAKE MEXICAN STYLE RICE RECIPE

white rice (medium size grain.)

vegetable oil

chicken broth (or water)

tomatoes (about 3/4 cup chopped)

Tablespoons white onion

garlic

Salt

following items are optional:

carrot

peas

spring of cilantro

serrano pepper (Optional)

Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 15 minutes.

Transfer to a strainer over the sink, rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time. For this rice, I used 1/2 cup of peas. This is a personal choice, you can also add carrots if you like.

Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate light golden brown. This step will take about 6 to 8 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.

Carefully tip the pan and remove the excess oil using a spoon.

Meanwhile, place the tomatoes, garlic, and onion into a food processor or blender, process until smooth.

Add the tomato mixture to the rice and stir over medium-high heat. Sometimes, I strain the tomato sauce before adding it to the rice.

Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 3 minutes for this step.

Stir in the broth and optional vegetables (carrots, peas, serrano, and cilantro)  and salt to taste. Bring to a boil, about 2 minutes, and then cover the pan and cook over low heat until all the liquid has been absorbed. About 12-15 minutes.

Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to continue steaming. Using a fork, lightly fluff up the rice and serve.

Spanish Rice made in the rice cooker with a few simple ingredients - just dump, mix, set it &amp; forget it! An easy recipe cooker recipe your family will love!

Easy Spanish Rice in the Rice Cooker

rice

water

onion,

bouillon cubes

1-3 tablespoons chili powder

salt

cumin cumin

garlic powder

Place the rice in the bottom of the rice cooker and then add the diced tomatoes and water. Add the onion and spices and stir a little on the top to dissolve the spices in the water.

Cook according to manufacturer&#8217;s instructions.

When the rice is cooked, test for salt and add more if needed.

Serve as a side dish or inside your favorite burritos and tacos.

https://content.jwplatform.com/videos/&rdquo;1R1QIunD&rdquo;.mp4

”Rice

This Quick Mexican Brown Rice is the perfect side dish that goes with everything from tacos, enchiladas, refried beans –you name it!

Quick Mexican Brown Rice

brown rice (if frozen, heated)

olive oil

½ medium onion (finely diced)

plum tomatoes (small dice)

jalapeno (seeds and membrane removed, minced)

tomato paste

cumin

¼ teaspoon smoked paprika

cayenne pepper

black pepper (to taste)

lime wedges (for serving)

chopped cilantro (optional)

Heat the cooked rice. Set aside.

Heat the oil in a large skillet&nbsp;over medium-high heat.&nbsp;&nbsp;When hot, add the onions, tomatoes and jalapeno and sauté until just tender,&nbsp;about 2-3 minutes.&nbsp;&nbsp;Add garlic and sauté&nbsp;for another minute.

Add the tomato paste, cumin, paprika, cayenne, salt and pepper.  Stir to evenly coat the vegetables.  Add the cooked rice, stir, and cook for 1 minute or until heated through. Serve with cilantro and lime wedges on the side.

This Spanish Rice recipe is stuffed with cooked rice, tomato sauce, ground beef, peppers, onions and seasoning. Delicious comfort food!

MOMMA'S SPANISH RICE RECIPE

beef

(15 tomato sauce

green pepper (diced)

yellow onion, (diced)

salt and pepper, (to taste)

cheddar cheese (optional)

white rice (prepared)

In a large stock pot, add ground beef, green peppers and onion over medium high heat. Add a dash of salt and pepper to mixture.

Cook until ground beef is brown and crumbled and veggies are tender. Drain excess grease.

Put ground beef mixture back into stock pot. Add prepared rice and can of tomato sauce.

Stir until thoroughly combined and heated through. Taste and check for seasonings at this point.

Turn off heat and add cheese (if using) until melted.

Stir mixture to combine and serve.

https://www.youtube.com/watch?v=8IkLYJTuPtY

This Spanish Rice recipe is stuffed with cooked rice, tomato sauce, ground beef, peppers, onions and seasoning. Delicious comfort food!
Grab the FULL recipe and a FREE printable recipe here: https://www.thecountrycook.net/spanish-style-rice/

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Step 5

Final Step

How to make: Momma's Spanish-Style Rice

Infused with saffron, this simple Spanish Rice Recipe is golden, fragrant, and flavorful, and ready in under 30 minutes. Pair this beautiful saffron rice with all your favorite Spanish, Mexican, and Middle Eastern meals. Vegan, dairy-free, gluten-free.

Spanish Rice Recipe (Saffron Rice)

saffron threads

onion

red bell pepper (stem removed, seeded, and minced)

garlic (minced)

coriander

water ((or vegetable broth, chicken stock (non-vegetarian)))

Start by washing your rice. Transfer your rice to a large bowl. With the water running, gently swish the rice in a circular motion until the bowl is filled with water. Drain the rice using a fine-mesh strainer or colander (with tiny holes) and repeat until the water runs almost clear. Drain thoroughly.

Transfer your saffron threads to a small bowl and cover with 1/4 cup hot water. Allow the saffron to soak for at least 5 minutes.

As the saffron is soaking, heat the olive oil in a large pot or Dutch oven set over medium heat. Add the onions and cook for 3-4 minutes, stirring often. Add the red bell pepper and continue to cook for an additional 2-3 minutes, stirring as needed. Finally, add the minced garlic, salt, and coriander. Cook until fragrant, approximately 1 minute.

Add the washed and thoroughly drained rice to your pot. Mix thoroughly to combine. Increase heat to medium-high and sauté for 2-3 minutes, or until rice is golden and toasted.

Pour the saffron threads and their soaking liquid over the top of the rice. Add 3 cups of water, vegetable broth, or chicken broth to the pot. Bring to a boil and mix thoroughly to combine. Reduce heat to low and cover with a tight-fitting lid.

Allow the rice to cook for 18-20 minutes. Remove from heat, but still covered, allow the rice to steam for an additional 10 minutes.

Gently fluff with a fork and season with additional salt if needed.

This simple Spanish chicken and rice dish is a colourful and flavoursome main. Serve it straight from the skillet at your next dinner party.

Spanish chicken and rice

chicken thigh cutlets,

plain flour

Salt and pepper

chorizo,

peeled,

garlic,

bay leaves

paprika

saffron strands

can diced tomatoes

800 ml Massel chicken style liquid stock

This hearty, simple, Spanish rice is a flavorful side dish loaded with authentic flavor that is perfect to serve with any meal.

Spanish Rice

butter

white rice

onion, (finely chopped)

bell pepper, (finely diced)

fire-roasted diced tomatoes, (not drained)

tomato sauce

chicken broth

pepper

chili powder

In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.

Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15 to 20 minutes.

Add the garlic and stir. Cook for about 1 minute.

Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.

Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20 to 25 minutes or until the rice is tender and the liquid is absorbed.

Let the rice sit covered for 5 to 10 minutes before serving.

Fluff the rice before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602963768/frs02gqg7uwewkadx3sz.mp4

This recipe for Spanish Rice (also known as Mexican Rice) is made by cooking white rice with tomatoes, onion, bell pepper, and several seasonings. Because the rice is first sauteed with butter and olive oil, it has a wonderful, toasted taste that forms the base of flavor for this dish.

Learn how to make Spanish rice! This recipe is SO easy to make, and the fluffy, flavorful rice is the perfect side dish for Mexican mains like tacos and enchiladas.

basmati rice (rinsed)

tomatoes tomato sauce

jalapeño pepper (stemmed,

sea salt

oregano

vegetable broth

Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened. Add the rice and cook for 2 minutes, or until fragrant and toasted.

Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.

Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.

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