Time 17m Number Of Ingredients 15 Steps:
In a large saute pan, heat the oil until shimmering. Add the onions and cook on medium-low for about 8 minutes or until softened. Add the adobo sauce, cumin, chili powder, paprika, garlic and salt. Stir until the onions are coated and the spices release their fragrance. About one minute. Stir in the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated. Stir in the cold rice and mix until all the ingredients are evenly distributed. Squeeze lime juice over the rice, and stir. Warm on low for about five minutes or until heated through. Adjust salt to taste. Serve with additional limes, cilantro, salsa and/or jalapeños. Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks.
Time 30m Number Of Ingredients 13 Steps:
Heat oil in medium saucepan medium-high heat. Add onion and cook, stirring frequently, for 4 to 5 minutes, or until onion is translucent. Add tomatoes, garlic, and jalapeno (if desired); cook, stirring frequently, for 1 minute. Add tomato paste, salt, cumin, paprika, and pepper; cook, stirring frequently, for 1 to 2 minutes, or until vegetables are coated. Add rice and peas and carrots; cook, stirring frequently, for 5 to 6 minutes, or until heated through. Garnish with cilantro if desired.
Time 1h10m Yield 4 Number Of Ingredients 4 Steps:
Bring chicken broth, tomatoes, and salt to a boil in a medium saucepan; add rice. Cover, reduce heat to medium-low, and simmer until rice is cooked and liquid is absorbed, about 1 hour. Stir before serving.
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 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 1h10m Yield 4 Number Of Ingredients 5 Steps:
Combine rice and garlic in a saucepan. Stir in water, salsa, and diced tomatoes. Bring to a boil. Stir rice mixture and reduce heat to low. Simmer, covered, for 50 minutes. Turn off heat and allow rice to sit, covered, for an additional 5 to 10 minutes. Stir rice before serving.
More about “spanish brown rice recipes”
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.
