Recipe: Spanish Rice (14)

In Reply to:

here are some interesting spanish rice recipes. . . of course, any of these would be greatly enhanced by using VIDALIA onions (LOL!)
happing cooking, amigos.

SPEEDY SPANISH RICE
1 med. onion, thinly sliced
1/2 green pepper, chopped
1 1/3 c. raw rice
1/4 c. cooking oil
2 c. hot water
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. chili powder
2 (8 oz.) cans tomato sauce
In skillet, cook onion, green pepper and rice in oil until lightly browned. Stir in remaining ingredients. Bring to boil, then simmer, covered, until rice is tender (about 40 minutes). 4 servings.
SPANISH RICE
2 c. rice (do not over cook)
2 lbs. bacon, cut with 1 sm. onion
1 qt. tomatoes
1 sm. can tomato paste
1 c. chopped peppers
1 c. chopped celery
1 c. onions
Salt and pepper to taste
In large fry pan add bacon and onion, chopped fine, and brown. Drain grease. Then add peppers and celery until tender. Add tomato paste to cooked rice and mix well. Then add tomatoes and mix. Put in oven for 1 hour. If too thick, add a little water.
CROCK POT SPANISH RICE
2 lbs. ground chuck or beef
1 med. onion, chopped
1 green pepper, chopped
1 (28 oz.) can stewed tomatoes
1 (16 oz.) can tomato sauce
1 1/2 c. water
2 1/2 tsp. chili powder (or to taste)
2 tsp. seasoned salt (to taste)
2 tbsp. Worcestershire sauce
2 c. raw rice, converted
3 stalks celery, chopped
Brown beef in skillet and drain off fat. Put all ingredients in crock pot. Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir in cheese and sprinkle on top (if desired).
SPANISH RICE
1/2 c. celery, chopped
1 med. onion, thinly sliced
1/2 med. green pepper, chopped
1 c. brown rice, uncooked
2 tbsp. Ortega Taco Sauce (mild) or
Pace Picante (mild)
3 (8 oz.) cans tomato sauce
3/4 c. hot water
1 tbsp. garlic powder
Dash of oregano and paprika
Heat water in skillet. Add the onions, green peppers, celery, and rice. Stir over high heat until lightly browned. Add the tomato sauce and the remaining ingredients. Bring to a boil. Cover tightly and simmer 25 minutes.

RECIPE FOR SPANISH RICE
1 1/2 lb. ground beef
1 lg. white onion, chopped
1 lg. green pepper, chopped
2 cloves garlic, minced
1 can tomatoes, cut up
1 sm. box minute rice
1 lg. can V-8
1 sm. pkg. frozen corn (may also add
lima beans)
Salt & pepper to taste
1. Brown ground beef, onion, green pepper and garlic together. Drain fat. 2. Add tomatoes, V-8, corn (and limas, if using). Bring to low boil. 3. Add box of minute rice. Cook a few minutes longer, adding salt and pepper to taste. Serve with warm, buttered mexican corn bread and a fresh tossed salad.

SPANISH RICE
3 c. long grain white rice
2 tomatoes, grated
2 tbsp. olive oil
5 c. hot chicken broth
1 bunch cilantro, chopped, no stems
2 green onions, chopped
1/2 red onion, diced
4 cloves garlic, diced
1/8 tsp. cumin
1/4 tsp. cayenne or 2 ground dried
Chiltepin peppers
1/8 tsp. black pepper

SPANISH RICE
3 tbsp. oil
1 c. rice
1/4 onion
1/4 bell pepper
2 chicken bouillon cubes
2 c. water
1 diced carrots
1/2 c. green peas
1 tomato
Saute tomato, bell pepper, onion and rice in hot oil, in a large skillet. Stir until rice begins to brown (be very careful not to let rice scorch). Add water. Bring to a boil. Add carrots and peas. Cover. Redice to medium low. Simmer until rice is tender.

CHICKEN-RICE ENTREE (SPANISH CHICKEN AND RICE)
2 chickens (about 1 1/2 lbs. each) cut
up
2 tsp. salt
1/4 tsp. pepper
2 tbsp. olive oil
1 lg. onion, chopped
2 cloves garlic, minced
2 c. chicken broth
6 tbsp. tomato sauce
2 pimentos slice
1/8 tsp. saffron
1 c. converted rice
2 tsp. grated lemon peel
Chopped parsley
Lemon slice
Season chicken with salt and pepper. Fry pieces in oil in 12 inch skillet until golden on all sides. Stir in onion and garlic; cook until tender but not brown. Add chicken broth, tomato sauce, pimentos and saffron. Cover and simmer 15 minutes. Stir rice into chicken mixture; cover tightly and simmer until chicken is tender and most of liquid is absorbed, 25 to 30 minutes. Season to taste with salt and pepper. Sprinkle with lemon peel and parsley. Garnish with lemon slice. Makes 4 to 6 servings.

SPANISH RICE
2 c. uncooked rice
1 (8 oz.) can tomato sauce
1 tbsp. garlic
1 tsp. pepper
20 Spanish olives
1 tsp. olive oil
1/2 med. green pepper, chopped
1 sm. onion, chopped
2 1/2 c. water
Slowly boil water and tomato sauce. Add garlic, pepper, olives, olive oil, green pepper and onions and bring to a boil for about 3 minutes. Add rice, mix and spread evenly in pot. Let rice boil for 5 minutes and reduce heat. Turn rice occasionally until rice is done. Suggestions: Beans could be made to go along with rice; chicken or steak should also be made.

SPANISH RICE
1/2 c. chopped bell pepper
1/4 c. chopped onion
1 clove garlic, minced
1/2 tsp. dried basil, crushed
1/2 tsp. dried rosemary, crushed
2 tbsp. olive or cooking oil
1 c. long grain rice
1 c. chopped, peeled tomato
1 tsp. salt
1/8 tsp. pepper
In skillet cook green pepper, onion, garlic, basil and rosemary in hot oil until vegetables are tender. Stir in rice, chopped tomato, salt, pepper and 2 cups water. Cook, covered, over low heat for about 20 minutes or until rice is done. Makes 6 servings.

SPANISH RICE
1/2 c. chopped onion
1/2 c. chopped green pepper
1 can tomatoes, cut up (28 oz.)
1 tsp. sugar
1/8 tsp. pepper
Several dashes hot pepper sauce
1 clove garlic, minced
1 tbsp. oil
3/4 c. long grain rice
1 tsp. chili powder
1 c. water
1/2 c. shredded cheddar cheese (2
oz.), optional
Cook onion, green pepper and garlic in oil in large skillet until tender, but not brown. Stir in undrained tomatoes, rice, sugar, chili powder, pepper, hot pepper sauce and 1 cup water. Bring to a boil. Reduce heat. Cover and simmer 20 to 25 minutes or until rice is tender and most of liquid is absorbed. Sprinkle with cheddar cheese.

SPANISH RICE
2 c. raw rice
1 tbsp. oil
2 med. onions, chopped
2 lb. hamburger
Salt and pepper
1 green pepper
1/2 tsp. Tabasco
1 can tomato soup
1 can tomato paste
3/4 c. shredded cheddar cheese
1 tbsp. Worcestershire sauce
1 sm. jar Spanish olives
Cook rice. Brown onions in oil. Brown meat and drain off fat. Add all ingredients except olives and mix well. Top with olives and bake uncovered at 350 degrees for 30 minutes.

GRANDMA'S SPANISH RICE
1 c. rice
2 pats butter
1 sm. onion, chopped
2 tsp. salt
1 clove garlic, minced
1 fresh tomato, chopped
1/2 c. peas
1/4 c. pine nuts
2 c. chicken broth
1 tbsp. parsley
1 tbsp. cilantro
Brown the rice in butter. Add remaining ingredients; cover and simmer 25 minutes or until done (moisture is gone). Makes 6-8 servings.

SAUSAGE SPANISH RICE
1 lb. sausage
1 lg. onion, chopped
1 c. Minute Rice, cooked
2 sm. cans tomato sauce
2 tbsp. parsley
1 c. beef stock
3/4 bell pepper, chopped
Salt to taste
Brown sausage, break into small pieces and remove from skillet. Drain off all but 2 tablespoons drippings. Saute onion and bell pepper in drippings. Add cooked rice, tomato sauce, parsley and beef stock. Stir in about 1/3 of the sausage. Simmer 5 to 10 minutes; turn into a casserole dish and top with remaining sausage. Bake at 325 degrees for 30 minutes. Serves 6.

SPANISH RICE WITH CHICKEN
2 3/4 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
3/4 tsp. garlic powder
1 tsp. lemon juice
3 tbsp. olive oil3 or 4 tomatoes, cut up
1 can tomato paste
1 c. rice
2 c. chicken broth
1/4 c. green olives, sliced
3 tsp. capers
1/2 c. red wine
Mix together and coat 1 chicken, cut up. (Can use thighs, drumsticks.) Brown meat with extra olive oil or butter and 3/4 cup chopped green pepper, 1/3 cup chopped onion, chopped ham or chopped cooked pork. Mix together in a bowl: Pour over chicken and bake at 350 degrees for 1 to 1 1/2 hours, stirring occasionally. During the last few minutes, add 1 small can green peas, 1 small jar of pimentos and 1 small can mushrooms. Serves 4 to 5.