Spanish Rice Recipe

www.allrecipes.com
is a great site for many recipes. A co-worker shared this site with me a few years back and I still use it.

Mine is pretty simple, and I make it often as a side dish. (My kids love it.)
Take long grain rice(about 2 cups for 4-6 servings)I never measure but approx.
cook in a little oil in a frying pan for a couple minutes. (about 2 tblsp.s)
Add some chopped tomato and cilantro if you like, but not necesarry.
Add approx. 1 tsp. garlic salt
2 cubes of Knoxx 'sopa de tomate' (which is basically chicken with tomatoe boullion) cubes, or 2 tblsps of the powder kind in the jar(same brand`on the mexican food aisle). Cover with hot water, cover pan and simmer, checking frequently to make sure water has not all evaporated. Cook until tender, about 20 minutes. Can even add drained can of corn if you like! I kind of season to tast with garlic salt and a little table salt. My sister add's some tomatoe sauce with the water, but I don't like it that tomatoe-y. The key is watching the water and just not letting it burn. Fluff with fork before serving. It's a really cheap and easy side dish!

Hi T.,

I have a hispanic friend who told me how to make good spanish rice. It has taken me a couple of tries but I think I have mastered it. Here is what I do:

Brown a cup of white rice in a skillet (with a tablespoon of vegetable oil.) Once the rice is browned (tan colored) put 2 cups of water in it. Add a teaspoon of garlic, and I chop up some onion to put in it as well. Add 1/2 a can of tomatoe sauce, and the key seasoning is Caldo de Tomatillo (you can find it in the spanish section at the grocery store.) I normally put about a tablespoon (or a little more.) Add salt and pepper (when you're adding the seasonings you can taste the water to see if you need more of something.) Bring everything to a boil. Cover the skillet and turn the heat to low. The rice will soften and absorb the water. Stir a couple of times once you turn the heat to low. Once the rice is soft it's done.

Let me know if you try it and how it turned out.

Good luck

My 11 year son loves rice, and I do not. I picked up a microwavable bag by Uncle Bens,or zatarains, and add to it!! :-]

Hi, T.!

Here's a recipe I got off the internet, I used brown rice instead of white, and it only has one can of tomatoes. Hope this helps!

* 1 pound lean ground beef
* 1/2 cup finely chopped onion
* 1/4 cup chopped green bell pepper
* 1 (14.5 ounce) can canned tomatoes
* 1 cup water
* 3/4 cup uncooked long grain rice
* 1/2 cup chile sauce
* 1 teaspoon salt
* 1 teaspoon brown sugar
* 1/2 teaspoon ground cumin
* 1/2 teaspoon Worcestershire sauce
* 1 pinch ground black pepper
* 1/2 cup shredded Cheddar cheese
* 2 tablespoons chopped fresh cilantro

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DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.
3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.
4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro.

There is a HUGE difference between Spanish rice and Tex Mex rice. I do not care for TexMex anything. I have been making rice for my picky family for years.
1 cup rice
2 cups water
2 tsp chicken boullion
1/2 tsp minced garlic (opt)
1/2 bulb of onion. (opt)
1 small can garlic, basil and oregano tomato sauce

Rinse rice until water isn't foggy (helps prevent sticking).
Drain well. Lightly fry rice in about two TBsp oil, it will go from looking translucent to looking white. Add garlic stir. Then add in water, chk boullion, tom. sauce. Give a quick stir then add in 1/2 bulb of onion (whole/uncut - added just for flavor. My kids don't like the onion so I take it out when rice is done.)
Bring to a low boil. Reduce to a simmer. Cover and let sit for about 30 min. DO NOT STIR.
**Check on water level occasionally to make sure it isn't drying out from the temp being too high. It shouldn't dry out if you have it at the right temp but you can always add a splash or two of water if neccessary.
My family loves it! I hope yours will too.
M.

1 cup rice
1 onion diced
1 chicken boulion
( I use Knorr brand in small rectangular yellow box)
1 sm can (8 oz) tomato sauce
3 tbsp corn oil

Use oil to saute rice (most rice will be a strong whitish color) and onion in large skillet. Add about 3 cups water and crumbled up chicken boullion. Bring water to boil. Place lid on about halfway closed over skillet , turn fire down to med low, cook (without stirring) for 20 mins. Then place lid tightly on skillet and turn fire to low and cook for 30-40 mins. Enough tomato taste but not too much so!!

Also if you like to buy seasoning, Fiesta is a good brand to buy. It comes in a small plastic bottle in the mexican cooking section. It's called Spanish rice seasoning. Follow recipe on label and play with recipe some, maybe by adding tomato sauce vs. can diced tomatoes.

yes i have one i'll give it to you...soon as i find it...no tomatoes at all

I love our Spanish Rice mix from Homemade Gourmet. JUST ADD WATER. Visit my profile for more info.