Time 1h Yield 4-6 serving(s) Number Of Ingredients 8 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.
Time 25m Yield 6 serving(s) Number Of Ingredients 10 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.
Time 35m Number Of Ingredients 11 Steps:
Heat a large skillet over medium high heat and melt butter. Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown. Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf. Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose) When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!
Time 35m Yield 6 servings. Number Of Ingredients 8 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.
Time 55m Yield 8 Number Of Ingredients 8 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.
Time 35m Yield 4 Number Of Ingredients 10 Steps:
Bring water, rice, and olive oil to a boil in a saucepan over high heat. Mix in onion, sazon seasoning, adobo seasoning, garlic, and black pepper. Reduce heat to medium-low; cover and cook for 10 minutes. Add beans and olives and cook until liquid has been absorbed, about 10 minutes. Mix before serving.
Yield Serves 8 Number Of Ingredients 11 Steps:
Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and celery and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the water carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.
Time 1h15m Yield 6 Number Of Ingredients 11 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.
Time 30m Yield 5 Number Of Ingredients 5 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.
Time 35m Yield 4 Number Of Ingredients 9 Steps:
In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown. Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.
Time 20m Yield 4 servings. Number Of Ingredients 11 Steps:
In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Time 35m Yield 1/2 cup, 4-6 serving(s) Number Of Ingredients 12 Steps:
Heat olive oil in large sautee pan. Add onion, garlic, and rice to hot oil. Slightly cook rice mixture on low heat for 1-2 minutes, keep rice moving or it will burn. Add water and tomato sauce. Bring to roiling boil. Add all spices and seasonings. Slightly stir, reduce flame to simmer, and cover. Simmer for 15-20 minute or until majority of liquid is absorbed.
Time 15m Yield 6 servings. Number Of Ingredients 7 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.
Time 45m Yield 12 servings Number Of Ingredients 9 Steps:
Bring 1/4 cup water just to simmer in small saucepan. Remove from heat. Add saffron; stir. Let stand until ready to use. Heat dressing in large saucepan on medium heat. Add green peppers, onions and garlic; cook 3 min. or until crisp-tender, stirring frequently. Add rice; cook and stir 1 min. Add tomatoes, black pepper, saffron and remaining water; stir. Bring to boil; cover. Simmer on medium-low heat 20 to 25 min. or until rice is tender and all the water is absorbed. Fluff with fork before serving.
