Spanish Rice (3) Collection

Discussion in 'Food and nutrition' started by Glasshousejohn, Apr 29, 2006.

  1. Spanish Rice
    Spanish Rice
    Spanish Rice

    Spanish Rice

    2 tablespoons olive oil (can use up to 1/4 cup)
    1 onion, chopped fine
    1 garlic clove, minced
    2 cups of medium or long-grain white rice
    3 cups chicken stock (or vegetable stock if vegetarian)
    1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked
    Pinch of oregano
    1 teaspoon salt

    In a large skillet brown rice in olive oil, medium/high heat. Add onion
    and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes,
    or until onions are softened. In a separate sauce pan bring stock to a
    simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a
    simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of
    rice and the instructions on the rice package. Turn off heat and let sit
    for 5 minutes.

    Serves 4 to 6.

    Spanish Rice

    4 slices bacon
    1 pound lean ground beef
    1/2 cup chopped onion
    1/4 cup chopped green bell pepper
    1 can (14.5 ounces) diced tomatoes
    1 cup water
    3/4 cup long-grain rice, uncooked
    1/2 cup chilli sauce
    1 teaspoon salt
    1 teaspoon sugar
    1/2 teaspoon Worcestershire sauce
    dash ground black pepper

    In a large heavy skillet, cook bacon until crisp. Remove to paper towels
    to drain; set aside. Drain most of the bacon grease from skillet, leaving
    only a teaspoon or two. Add ground beef to skillet; cook, breaking up,
    until browned. Add chopped onion and green bell pepper; continue cooking
    until onion is tender. Add tomatoes, water, rice, chilli sauce, salt,
    sugar, Worcestershire sauce, and pepper. Cover Spanish rice and simmer for
    30 to 35 minutes. Top Spanish rice with crumbled baking for serving.
    Spanish rice serves 6.

    Spanish Rice

    1/4 cup chopped onion
    1/4 cup chopped green bell pepper
    1/4 cup chopped celery
    2 tablespoons melted butter or margarine
    2 1/2 cups cooked rice
    1 can (14.5 to 16 ounces) diced tomatoes with juice
    1/2 teaspoon salt
    1/8 teaspoon pepper
    1/4 to 1/2 cup shredded Mexican combination cheese

    In a large skillet over low heat, melt butter or margarine; saute onion,
    green bell pepper and celery until vegetables are tender. Add rice,
    tomatoes, salt, and pepper; simmer 5 minutes. Remove Spanish rice from
    heat and stir in cheese. Spanish rice recipe serves 4.

    John H

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