what is a good spanish or mexican rice recipe?

Question

what is the secret? is it the skillet? the brand of rice? chicken broth.....what?, only respond if you have had compliments on your rice.

Answer 1

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 !!!

Answer 2

Unfortunately, mexican rice is something you have to perfect by simply making it often. I was taught by my cousin back in the 80's how to do it, we didn't measure the ingredients, so I had to learn just by making it often. My family loves my rice, it doesn't taste like that crappy stuff you buy in the mixes.
I think it's all in the attention you give to it. Not the skillet, because I've made it in skillet and in a saucepan with it coming out great either way. I don't use chicken broth(I tried that recently and it didn't come out good at all), just water and tomato sauce from a can.
I use whole grain white rice(I buy a 1 lb bag and use about 3/4s of the bag). in a medium sized skillet, put about 2-3 tablespoons canola or olive oil in the skillet, turn on heat to medium/medium high. Brown the rice so it smells a little like popcorn(DONT BURN IT!). Open an 8 oz can of tomato sauce(I prefer Contadina brand, but any kind will do), pour over rice(careful, it will sizzle!), then add water from the tap until the rice is covered(about 1/8 of an inch over the rice. stir all together. You can season the rice with salt and pepper to make it simple until you get used to cooking rice often and then add whatever you want to it). Leave heat on medium/med high until the sauce begins to boil. Cover the skillet leaving a little bit of venting space for steam, turn heat to low/simmer, let the rice simmer until most of the sauce is absorbed into the rice(taste test the rice to make sure it isn't hard or crunchy, if it is, add more water to it and continue to simmer).
Rice usually takes me 20-30 mins to cook..depends on how the amount of people I am cooking for.
Good luck!

Answer 3

Mega-easy. You need:
* olive oil;
* red salsa;
* rice;
(chicken broth is optional.)

*Drizzle a tablespoon or so of olive oil into the pot you will cook the rice in. (This should be a saucepan with a lid.) Heat this over medium or medium-high heat. When it's hot, add 1 cup of uncooked ordinary long-grain white rice. Stir it around with a spatula so that the oil coats the rice. You have to keep stirring so the rice won't stick or scorch. Drizzle a little more oil if necessary. The rice should begin turning from opaque white, to a little more translucent and beige-ish to faintly golden-ish. Then, add about half a cup of salsa. Keep stirring and sauteeing for maybe half a minute or so, but when it starts seeming like the mixture is getting thickish and might stick or burn, pour in 2 cups of either chicken broth, or water. (If it's water, add a little salt) Bring this to a boil, then put the lid on, lower heat to a simmer, and simmer till the water is gone. Try not to peek under the lid till the water is gone, though it's not going to ruin things if you peek quickly. Turn off the heat and let the rice sit for about 5 minutes, then take the lid off and stir.

Answer 4

I cheated- but I got compliments

If you live in Texas, HEB sells this brand of rice mix.- it is HEB Brand- the generic- like 90 some-odd cents a can- in with the rest of the Mexican food mixes (encalada sauce, canned chilies, salsa, etc)

It's canned tomato/pepper, spice, then you add a little more water and the rice.

(follow the directions, you have to brown the rice first)

This stuff is NEVER on the shelves- I almost thought they stopped making it until I realized that it was always bought up.

Dang.... now I have to go get some...YUM!!

Answer 5

Fry rice in a pan until light brown. Then add onions, green peppers, water, and chicken broth. Let boil then simmer as water goes away. Put a lid on it when cooking add salt and pepper. SOOOOOOOOOOOO good!!!! You can add a little cumin to taste too!!

Answer 6

1/2 chopped onion
2 tbsp olive oil
1 cup white rice
2 cups chicken broth
8oz. tomato sauce
cook in a skillet and cover for 20 min.
salt to taste