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 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Melt Butter in sauce pan. Add onions and saute until translucent. Add rice and stir to coat with butter. Cook until rice turns golden brown and smells slightly nutty,. Add tomato sauce, water, salt, pepper, and mustard. Stir. Bring to a boil, cover, and turn off heat. Let stand for 10 minutes.
Time 35m Yield 6 Number Of Ingredients 10 Steps:
Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.
Time 35m Yield 8 Number Of Ingredients 7 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.
Time 35m Yield 6 Number Of Ingredients 7 Steps:
Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes. Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes. Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.
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 7m Yield 3-4 serving(s) Number Of Ingredients 6 Steps:
Pour broth, can or Rotel, and chile powder into sauce pan and bring to a boil. Add rice and cilantro and cover. Remove from heat and allow rice to absorb liquid. Mix with cheese while rice is still warm.
Time 20m Yield 4 serving(s) Number Of Ingredients 4 Steps:
Heat the oil in a medium saucepan. Stir in the rice and cook two minutes, stirring. Stir in the salsa and broth. Bring the mixture to a boil, reduce heat and simmer, covered, stirring once or twice. Until the liquid is absorbed and the rice is tender, 20 to 25 minutes.
Time 15m Yield 4 servings. Number Of Ingredients 4 Steps:
In a large saucepan, bring water to a boil; stir in rice and sauce mix. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in picante sauce. Let stand for 5 minutes before serving.
Time 30m Yield 2 servings. Number Of Ingredients 8 Steps:
In a saucepan, saute green pepper, tomato and onion in oil until tender. Add rice; cook and stir for 2 minutes. Stir in broth, salt if desired and pepper; bring to a boil. Reduce heat; cover and simmer 25 minutes or until rice is tender.
Time 30m Yield 8 serving(s) Number Of Ingredients 8 Steps:
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor). Bring to a boil; reduce heat to low. Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don’t take off the lid and stir at all until it is done). Garnish with green onions and/or cheddar cheese.
Time 25m Yield 6 servings. Number Of Ingredients 11 Steps:
In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.
Time 30m Yield 6 servings. Number Of Ingredients 10 Steps:
In a large skillet over medium heat, saute rice in oil until lightly browned. Add the onion, garlic and salt if desired; cook over low heat until onion is tender. , Add water and broth. Bring to a boil. Reduce heat; cover and simmer until water is almost absorbed. Stir in the tomatoes, peas and carrots; cover and cook until liquid is absorbed and vegetables are heated through.
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 15m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Bring water to a boil. Add butter and jar of salsa and bring almost to a boil. Add rice and remove from heat and let stand covered per instructions on instant rice box. That’s it! It is super simple and delicious! You can substitute with mild salsa but it makes it sort of sweet instead of a spicy taste to it.
Time 40m Yield 6 servings, 3/4 cup each Number Of Ingredients 7 Steps:
Heat oil in large skillet on medium heat. Add onions; cook 8 min. or until golden brown, stirring occasionally and adding garlic for the last minute. Stir in rice; cook 3 min. or until lightly browned, stirring constantly. Add remaining ingredients; mix well. Bring to boil, stirring frequently; cover. Simmer on low heat 20 min. or until rice is tender and liquid is completely absorbed. Remove from heat. Let stand 5 min.; stir.
More about “quick and easy spanish rice recipes”
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.
