Hi Im looking for really good spanish rice recipes authentic ones preferbly puerto rican style rice?

Answer 1

puerto Rican Style" Fried Rice

15 min 15 min prep
Change to: servings US Metric
3 cups of refrigerated cooked white rice
3-4 tablespoons annato oil (**see notes**)
1 1/2 cups of leftover cubed cooked pork
6 sliced green olives
1 (15 1/2 ounce) can pigeon peas, drained and rinsed
2 tablespoons roasted sweet red peppers, minced
1 teaspoon garlic powder
1 1/2 teaspoons adobo seasoning
1/2 teaspoon ground black pepper
2 sprigs fresh cilantro, for garnish

Have all of the ingredients ready to add to your pan before you start.
For the annato oil, in a small saucepan, heat 1/4 Cup of oil or lard over low heat until it is hot. Add 3 Tbls. of Annato Seeds, and stir, for one minute. Let this cool, stirring occasionally, while you gather your ingredients. Strain when it is cool.
Preheat a non-stick pan or wok, over high heat for one minute.
Add to your pan the Annato oil, heat for 30 seconds.
Add the pork, and toss this in the hot oil for 30-45 seconds.
Add the pigeon peas, the olives, and the peppers, toss for 45 seconds - 1 minute.
Add the rice, garlic, Adobo, and the black pepper.Toss and mix, coating all of the rice w/the oil, and breaking up any clumps of rice. Continue tossing it until it is heated through.
Plate it up, and garnish with a fresh sprig of Cilantro.
This rice is very hearty, and if you want to make this a meal, just add some extra pork, fry up a few tostones, and get a tub of potato salad from the Deli!

Answer 2

Spanish Rice

A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

Makes 4 servings

Ingredients:

2 tablespoons butter
2 tablespoons yellow onions, chopped
1 cup rice, white, long grain
1/2 cup tomato juice
1 cup water
2 chicken bouillon cubes
3 dashes bottled hot pepper sauce
2 teaspoons chili powder
1 pinch black pepper
1 Roma tomato, chopped
2 tablespoons red bell peppers, chopped
2 tablespoons green bell peppers, chopped

Preparation:

In a saucepan that has a tight fitting cover, melt the butter and sauté the onions until soft. Add the rice and stir to coat the rice with butter, then add the tomato juice, water, bouillon cubes, pepper sauce, chili powder, and black pepper.

Stir to dissolve the bouillon cubes and bring to a boil. Once the liquid reaches a boil, reduce heat to its lowest setting, cover, and go away for 25 minutes.

Do not stir, do not look under the lid, do not worry !!

Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes, and chopped peppers and put the lid back on quickly.

Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.

Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile. If you did cheat...Well, Shame on you !!!



Spanish Rice with Avocado

Ingredients

(6 servings)

1 tb Butter or margerine
1 tb Olive oil
1 sm Onion, finely chopped
1 Clove garlic, finely minced
1 c Uncooked rice (I used basmati)
1/4 ts Salt
1/4 ts Dried oregano, crushed
1/4 ts Ground cumin
1/4 ts Ground tumeric
1 cn 14 1/2 oz chicken broth, or 1 3/4 chicken stock
1 sm Avocado


Instructions

Place butter and oil in 2-quart pan over medium heat. When butter is melted, add onion and garlic; cook until onion is tender.
Add rice; cook, stirring constantly, 3 minutes or until rice looks milky and opaque.
Add salt, oregano, cumin, tumeric, and chicken broth. Bring to a boil. cover; reduce heat and simmer 20-25 minutes or until rice is tender and all liquid is absorbed.
Peel and pit avocado; dice. Fluff up rice with fork; add avocado and toss gently. Turn off heat; let stand 5 minutes before serving.
NOTES: I have also made this with peeled, seeded, diced tomatoes instead of avocado.

Answer 3

Arroz Con Gandules ( Rice and Beans)

1 tablespoon sofrito sauce
1 (15 ounce) can pigeon peas (any canned bean will do)
1/2 (4 ounce) can tomato sauce
1 teaspoon salt
1 (4 ounce) can Spam or substitute with a ham steak
2 tablespoons cooking oil
1 (1/4 ounce) package sazon goya
6-10 pitted green olives
2 cups rice (rinsed)
4 cups water

Rinse starch off the rice, this IS important. 2. Dice ham steak or Spam.
Pour oil into 4-5 quart cooking pot ( make sure its a large wide pot, not a thin deep one).. Add sofrito and fry on medium heat for 1 minute. Add ham and fry for 1 more minute. Add tomato sauce and heat through for 30 seconds.. Add sazon, salt and water and bring to a boil. Add pigeon peas and olives and boil 5 minutes.Add rice and mix around with spoon once. Bring to boil on HIGH heat until water has evaporated to the rice line.
Lower temperature to low/medium low and cover TIGHT with lid ( add foil or banana leaf if need be to make it a tight seal).Cook for 25-30 minutes.
Uncover, serve and enjoy!

Sofrito sauce recipe

1/3 cup chopped onions
3 tablespoons chopped tomatoes
2 tablespoons chopped green peppers
2 tablespoons tomato sauce
1 tablespoon olive oil
1/2 teaspoon annatto seeds (achiote)
1/4 teaspoon ground coriander
1 dash dried oregano
1 dash fresh ground pepper
2 cloves garlic, minced

Combine all ingredients in electric blender; process until smooth.
Cover and chill (or freeze up to 1 month).

Answer 4

To the person posting the "Paella" recipes. As a Spaniard, let me correct you. It's not paprika, but saffron and we NEVER bake a paella. It's made in a special pan, keeping the fire even and is best made outdoors over a wood fire. There are special gadgets for doing that and special adapter rings for your stovetop to disperse the heat evenly.

Answer 5

A plant is a plant or part of a flower used as food

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. Therefore as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

If you use any other bean in Arroz con candules it will not be CANDULES!
tomato sauce ....yuck!
try using either paprika or saffron for coloring

Answer 8

Arroz Blanco

3 tablespoons olive oil
1 ½ cups long grain rice
1/4 cup minced white onion
1 clove garlic, minced
3 cups chicken, turkey or pork broth, or water
1 teaspoon salt
Place the oil in a heavy pot or Dutch oven over medium heat, add the rice
and cook, stirring frequently, for 3 − 4 minutes. The rice should not be
allowed to brown. Add the onion and garlic and cook one minute more,
stirring almost constantly. Stir the salt intothe broth, add it to the rice,
bring to a boil, cover the pot, turn the heat to very low, and cook for 15
minutes. Stir the rice, carefully, replace the top, turn off the heat and
allow the rice to steam for 10 − 15 minutes.



Paella Spanish Food menu


1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown
chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.


Paella marrano (seafood)

Spanish Food menu


Ingredients:



50ml/2fl oz olive oil
450gr/1lb spicy beef sausage, sliced
350g /12oz cooked shelled shrips or prawns
350g /12oz cooked shelled mussels
1k / 2lb chicken, cut into small pieces
1k / 2lb white fish
450g/1lb salmon steak, cut into small pieces
450g/1lb haddock fillets, cut into small pieces
5g/1tsp salt
2.5g/half teaspoon black pepper
75g/3oz finely shopped onions
1 green pepper, seeded and chopped
1 large omao, peepled seeded and chopped
4 cloves garlic, finely chopped
600g/21oz rice
pinch of saffron threads
1.5litre/2 ½ pints boiling water
a few cooked prawns and musssels in their shells to garnish
225g/8oz green peas
lemon wedges



Preparation:



In a medium sized heacvy frying pan, heat 45ml/3tbsp of the the olive oil. Add the sausage slices and brown well over a low heat. Remove the sausage slices and set aside.



In the same pan, brown the chicken pieces over a moderate heat for the 10 to 20 minutes, or until thoroughly cooked. Remove the pieces and set aside.



Drain the fat from the pan. Add the rest of the oil and heat over a low heat. Add th shellfish, fish pieces, salt, pepper, onions, green pepper, tomatoes and garlic.

Sauté for 15-20 minutes or until the fish are cooked but still firm. Set a side.



Preheat the oven to 205C/400F/Gas 6. In a large paella pan or flameproof casserole combine the sautéed fish and vegetables with the rice, saffron and boiling water.

Stir well and bring to the boil over a high heat. Remove the pan from the heat.



Arrange the pieces of sausage, prawns and mussels in their shells and the peas over the rice mixture.

Bake, uncovered, for 30 minutes, or until all the liquid is absorbed.



Remove the pan from the oven and cover with a clean tea towel.

Leave it to stand for 5 minutes.

Serve with lemon wedges for garnish.



Paella Spanish Restaurant Recipe


1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
Brown chicken and garlic in oil; remove chicken to large casserole dish. Add
shrimp, tomatoes, peas and artichoke hearts to dish. In oil used to brown
chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes. Add to casserole dish, sprinkle on paprika, and pour in wine and
water. Bake uncovered at 350 degrees for 1 hour, or until rice is ready.

http://www.cafehobson.com/mediterranean-foods-mediterranean-recipes-directory.html

Answer 9

If you add beans ,, it is spanish.