Spanish/Mexican Rice?!
Spanish/Mexican Rice?
I need the best Spanish/Mexican rice recipe.
Answers:
Two different dishes, Spanish or Mexican
Spanish Rice
Ingredients:
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, strained
Pinch of oregano
1 teaspoon salt
Prep:
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
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.
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Mexican Rice
Ingredients:
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 large clove garlic, minced
2 teaspoons canola oil
1 cup long-grain rice
1 can (about 15 ounces) diced tomatoes with liquid
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups beef broth
Prep:
In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, salt, and beef broth.
Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.
Mexican rice recipe serves 6.
fry the rice and add mexican seasoning 2 it
SPANISH RICE LIKE FROM A RESTAURANT!
1 cup rice
2 cups water
1 tablespoon tomato boullion *
2 tablespoons butter or vegetable oil
This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my latin friend after helping with countless barbecues and parties. This is the way her family has made it for years.
Heat the butter or oil in a skillet on medium heat. When hot, add rice to skillet and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add the water to the pan.
It will sizzle; as it's sizzling, add the tablespoon of tomato bouillon to the skillet and stir. Cover with a lid and let cook just like you would normally, (about 20 minutes).
That is all there is to it, very simple and very easy. You could also add about a 1/4 cup of diced up carrots, corn or green beans if you choose to do so, while the rice is cooking.
*Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you can't find it there, then try a Mexican market and they should have it.
Sorry, secret.
My mom always either made it too soupy or really crunchy.... I am scared for life.... to this day I can not really eat rice with out cringing. lol.
fry the rice and add mexican seasoning 2 it
Hi !!!
Here it is...I have looked for this recipe for years, and I finally found it about a year ago...ENJOY !!!
The Best Authentic Spanish Rice
If you like the kind of spanish rice served in Mexican restaurants, you will LOVE this recipe. Browning the rice gives it that fluffy and nutty taste that makes it so good. The flavor is not meant to be overpowering, so it goes very good with spicy entrees. This recipe was given to me by a friend who makes the best authentic Mexican dishes ever. Enjoy!
4-6 servings
1 hour 15 min prep
2 cups long-grain white rice (Riceland)
1-2 medium green pepper, sliced
1 medium onion, sliced
1 medium tomato, sliced
2 tablespoons tomato & chicken bouillon (Knorr brand, "Caldo de Tomato con Sabor de Pollo", in Mexican food aisle)
1/8 teaspoon garlic salt (to taste)
4 cups water
vegetable oil (no olive oil)
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.
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Mexican Rice
This Mexican rice is made with rice, onion, green bell pepper, garlic, tomatoes, and spices.
INGREDIENTS:
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 large clove garlic, minced
2 teaspoons canola oil
1 cup long-grain rice
1 can (about 15 ounces) diced tomatoes with liquid
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1 1/2 cups beef broth
PREPARATION:
In a heavy skillet sauté onion, green bell pepper and garlic until onion is softened. Add rice to skillet and cook over medium-high heat until rice has browned. Add tomatoes, chili powder, salt, and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.