Best 13 Perfect Spanish Rice Recipes

EASY AUTHENTIC SPANISH RICE

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.

PERFECT SPANISH RICE

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.

BEST SPANISH RICE

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.

AUTHENTIC SPANISH RICE

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.

SPANISH RICE ORIGINAL

Steps:

• Bring chicken broth and tomato sauce to a boil in a small saucepan, about 5 minutes. Reduce heat to medium and maintain a simmer while preparing the remaining ingredients.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving bacon grease in the skillet. Chop bacon.
• Cook and stir onion in reserved bacon grease over medium heat until tender, about 5 minutes. Stir in rice; cook and stir until lightly browned, 3 to 5 minutes. Pour boiling chicken broth and tomato sauce into rice mixture; add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover and simmer until rice is tender and liquid is absorbed, 30 to 40 minutes. Stir black olives and corn into rice mixture before serving.

MEATY SPANISH RICE

Steps:

• In a skillet, melt butter over medium heat. Add the ground turkey, onion and green pepper; cook until meat is brown and vegetables are tender. Add all of the remaining ingredients and bring to a boil. Reduce heat, cover and simmer until rice is tender, about 30 minutes.

HOMEMADE SPANISH RICE

Steps:

• In a large skillet, saute onion and green pepper in oil until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes or until rice is tender and liquid is absorbed.

THE BEST AUTHENTIC SPANISH RICE

Steps:

• Pour rice into a deep pot and stir in enough oil so that every grain is coated.
• Cook rice on medium and constantly stir, using a spatula, until it becomes a light toasted color (20-25 min), be careful not to burn.
• Add onion and green pepper, cook until they become soft, add more oil if needed.
• Stir in tomato, cook for 2-3 minute.
• Tilt pot, remove any excess oil w/ spoon.
• Sprinkle bouillon and garlic salt over rice (DO NOT STIR).
• Pour water over rice (DO NOT STIR), then cover.
• Bring to a boil, then lower heat and cook for 25-30 min, or until most liquid evaporated (DO NOT LIFT LID DURING THIS TIME).
• Pick out large pieces of veggies w/ a fork and discard, (this step may be omitted if you chopped your veggies, I have picky eaters).
• *This rice actually tastes better when cooled, and then heated in the microwave, as any remaining liquid is evaporated.

EASY SPANISH RICE

Steps:

• Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.
• Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.

AUTHENTIC SPANISH RICE

Steps:

• in a bowl combine broth, cumin, chili powder, salt & half a can of el pato sauce (if you can't find el pato use regular tomato sauce).
• brown rice, in hot oil, in a large skillet for approximately 5 minutes flipping occasionally.
• add diced onion, minced garlic, sauté for 1 minute.
• add seasoned broth, bring to a boil.
• reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked.
• most of the water will absorb before the 15 minute time limit but keep covered and continue to steam for the entire 15 minutes. this will make for perfect rice that isnt crunchy.
• after 15 minutes turn heat off, uncover & flip rice over. recover & let sit until everything else is ready. you can let the rice sit covered for up to 25 minutes which will cook out most of the moisture & leave perfect fluffy rice.

BEST SPANISH RICE

Steps:

• In a small saucepan, cook the sausage, onion, celery and green pepper over medium heat until meat is no longer pink and the vegetables are tender. Add garlic; cook 1 minute longer. Drain., Add the water, rice, Cajun seasoning, pepper sauce, salt, paprika and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender, stirring once. Stir in tomatoes; heat through.

PERFECT WHITE RICE, SPANISH CARIBBEAN STYLE

Steps:

• Place the rice in a colander and rinse it thoroughly, adding a few drops of fresh lime juice to the rinsing water (the lime juice helps take away the musty smell that rice gets from sitting in the package).
• In a saucepan, bring the water, 1 tablespoon of the lime juice, 1 tablespoon of the olive oil and salt to a boil. (To make the con conor delicately flavored crusts of rice, use a very light pan; do not use a pot with an enamel or Teflon surface.)
• Stir in the rice. Return to a boil, cover tightly and simmer over low heat for 15 to 20 minutes, or until the rice is tender and dry.
• Turn off the heat and let stand for a few minutes. Gently stir in 1 tablespoon olive oil. The sides and bottom of the pan will be covered with a crust of browned rice, the con con Scrape off the browned bits and serve separately.

V BEST SPANISH RICE (EASY)

Steps:

• In a 6 cup glass measuring cup pour chicken broth, add water until it measures a tad over 4 cups (very important) I use the next line on my measuring cup.
• Add tomato bouilon, onion salt, pepper, cumin smoky paprika, salsa and ketchup - Heat in Microwave approx 6 minutes.
• Meanwhile, drizzle olive oil over medium dutch oven pan until warm on Med-High heat. Add onions. When translucent add rice and butter, sautee' until butter has melted and bouilon is done.
• Stir bouilon and slowly pour into (warning you can get a steam burn, so careful!) rice mixture. Stir and bring to a thick boil. about 3 minutes.
• Cover pan, turn heat to simmer. Set timer for 25 minutes. When timer alarms, turn heat off and leave undisturbed for at least 5 minutes.
• Fluff with fork and enjoy with your favorite mexican dish. I always make this when making my Recipe#268423.