Best 8 Marias Spanish Rice Recipes

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Maria's Spanish rice is a flavorful and versatile dish that can be enjoyed as a side dish or as a main course. It is made with rice, tomatoes, onions, garlic, and spices, and can be cooked in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, Maria's Spanish rice is sure to please.

Check out the recipes below so you can choose the best recipe for yourself!

MARIA'S RICE



Maria's Rice image

This is the easiest and best tasting side dish ever. It goes really well with roast, pork chops, or a rotisserie chicken. I have taken this recipe to tons of parties for over 7 years and everyone loves it!!!

Provided by Melissa Davidson

Categories     Side Dish     Rice Side Dish Recipes

Time 1h5m

Yield 6

Number Of Ingredients 4

1 cup uncooked white rice
1 (10.5 ounce) can condensed French onion soup
1 (10.5 ounce) can beef broth
½ cup butter, sliced

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a 9x9 inch baking dish combine rice, soup and broth. Place butter slices on top of the mixture.
  • Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.

Nutrition Facts : Calories 286.6 calories, Carbohydrate 30.4 g, Cholesterol 42.6 mg, Fat 16.5 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 699.7 mg, Sugar 2 g

MARIA'S MEXICAN RICE



Maria's Mexican Rice image

My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.

Provided by viv85e

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
1 cup rice
½ large onion, diced
½ tablespoon salt
⅛ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 ½ cups water
⅓ cup tomato sauce
1 tablespoon chicken bouillon (such as Knorr®)
1 whole serrano chile pepper

Steps:

  • Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 26.8 g, Cholesterol 0.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.7 g, Sodium 845.4 mg, Sugar 1.3 g

FOOLPROOF MEXICAN RICE ("ARROZ MEXICANO")



Foolproof Mexican Rice (

Provided by Marcela Valladolid

Time 36m

Yield 6 to 8 servings

Number Of Ingredients 11

3 vine-ripened tomatoes
2 cups chicken broth, plus more as needed
1 tablespoon olive oil
1 large chopped onion
1 large finely diced carrot
1 large garlic clove, minced
2 cups medium-grain rice
2 teaspoons salt
1 bay leaf
1 whole serrano chile
1/4 cup fresh or frozen peas, thawed

Steps:

  • Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.
  • In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and saute for 4 minutes until the onion is translucent. Add the garlic and saute for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

TEXAS-STYLE SPANISH RICE



Texas-Style Spanish Rice image

The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house-see if it doesn't do the same at yours! -Melissa Pride, Plano, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1/4 cup chopped onion
1/4 cup chopped green pepper
2 tablespoons canola oil
1 cup uncooked long grain rice
1/2 cup tomatoes with green chiles
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 cups water
2 to 3 tablespoons chopped fresh cilantro, optional

Steps:

  • In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.

Nutrition Facts : Calories 166 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 279mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein.

MARIA'S GARLIC RICE WITH SPINACH



Maria's Garlic Rice With Spinach image

This rice includes wine and plenty of garlic. It is crucial to use good quality freshly peeled garlic from whole heads for the success of this rice. The rice can be made vegetarian by using water in place of the chicken broth. This recipe is from Baja: Cooking on the Edge.

Provided by cookiedog

Categories     White Rice

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 8

1/3 cup vegetable oil (do not use olive oil)
1/2 cup finely minced white onion
2 cups uncooked converted long-grain white rice
1/2 cup dry white wine
3 1/2 cups chicken stock or 3 1/2 cups water
1/2-1 whole large head of garlic, broken into cloves and peeled
1 tablespoon kosher salt
2 cups Baby Spinach, washed and stemmed

Steps:

  • Heat the oil in a 2-quart saucepan with a tight-fitting lid. Add the onion and saute until softened but not browned.
  • Add the rice and cook, stirring, until the rice has absorbed the oil and is lightly golden. Add the wine and cook until the rice has absorbed the wine. Add the stock, cover, and turn the heat to low. Cook without peeking until the rice is done, about 15 minutes. Keep warm.
  • While the rice is cooking, chop the garlic with the salt until it is almost a paste. The salt will bring the juices out of the garlic and help with the chopping as well as season the rice.
  • When the rice is done, fluff it with a chopstick or fork. Stir in as much of the garlic paste as you have the nerve for. Stir in the spinach and replace the lid for 5 minutes; the spinach will steam with the heat from the rice. Serve as soon as possible.

Nutrition Facts : Calories 307.8, Fat 10.7, SaturatedFat 1.6, Cholesterol 3.1, Sodium 1031.8, Carbohydrate 43, Fiber 0.9, Sugar 2.3, Protein 6.4

AUTHENTIC SPANISH RICE



Authentic Spanish Rice image

For a great side for any main dish, try this great authentic spanish rice. The bacon drippings add another layer of flavor and make the rice delectable.-Maria Goclan, Katy, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 tablespoon bacon drippings
3/4 cup long-grain white rice
1/2 cup chopped onion
1 garlic clove, minced
3 small canned tomatoes, diced
2 tablespoons tomato juice
2 cups hot water
1/2 teaspoon salt

Steps:

  • In a skillet, heat bacon drippings on medium-high. Add rice; cook and stir until rice is golden brown. Add onion and garlic; stir and cook 3 additional minutes. Add all remaining ingredients. Cook, uncovered, on medium heat for 20 minutes, stirring only once after 10 minutes. Check rice for doneness by tasting a few top grains. If rice is firm, add a little water; cover and cook 5 minutes more.

Nutrition Facts : Calories 117 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 219mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

SPANISH RICE



Spanish Rice image

One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste further tints this colorful companion to all things Tex-Mex.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 9

2 teaspoons vegetable oil
1/2 medium white onion, chopped (1 cup)
1 garlic clove, minced
1 medium carrot, diced (1/4 cup)
1 cup long-grain rice
1 3/4 cups homemade or store-bought low-sodium chicken stock or water
1 tablespoon tomato paste
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

MARIA'S SPANISH RICE



Maria's Spanish Rice image

A different kind of rice dish from the Barcelona area of Spain. Absolutely delicious.

Provided by DAISY

Categories     Spanish Rice

Time 30m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1 large yellow onion, diced
1 clove garlic, minced
1 ½ cups uncooked white rice
3 cups water
1 (4 ounce) jar diced pimento peppers, drained

Steps:

  • Heat oil in a medium skillet over medium heat. Saute onion and garlic until golden. Stir in rice and saute until rice begins to brown. Add water and simmer for 10 minutes.
  • Stir in pimentos. Reduce heat, cover and cook until all water is absorbed, about 10 to 15 minutes.

Nutrition Facts : Calories 234.7 calories, Carbohydrate 42.4 g, Fat 5 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 4.9 mg, Sugar 2.1 g

Tips:

  • Use the right type of rice. Medium-grain rice, such as Valencia or Calrose, is the best choice for Spanish rice. It has a slightly sticky texture that helps the rice hold its shape and absorb the flavors of the other ingredients.
  • Rinse the rice before cooking. This will remove the starch from the rice, which will help prevent it from clumping together.
  • Sauté the rice in oil before adding the liquid. This will help the rice develop a nutty flavor and prevent it from sticking to the pot.
  • Use a flavorful broth. Chicken broth or vegetable broth is a good choice. You can also use a combination of broth and water.
  • Add some vegetables. Diced tomatoes, bell peppers, and corn are all popular additions to Spanish rice.
  • Season the rice with salt, pepper, and cumin. You can also add other spices, such as paprika, chili powder, or garlic powder.
  • Cook the rice until it is tender and the liquid has been absorbed. This will usually take about 18-20 minutes.
  • Fluff the rice with a fork before serving. This will help separate the grains of rice and make it light and fluffy.

Conclusion:

Spanish rice is a versatile and flavorful dish that can be enjoyed as a side dish or as a main course. It is easy to make and can be tailored to your own tastes. With a few simple tips, you can make a delicious Spanish rice that will be a hit with your family and friends.

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