G
Glasshousejohn
Guest
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
tomatoes
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.
Regards
John H
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
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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
tomatoes
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.
Regards
John H
--
Rec.food.recipes is moderated by Patricia Hill at [email protected].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/