Any recipe for a Spanish rice dish???

Question

Particularly Spanish rice (plain) or with beans? How can I make it?
Thanks in advance!

Answer 1

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

*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.

SPANISH RICE AND BEANS

1 tbsp. oil
2 cloves of garlic
1 sm. onion
1/2 green pepper
1/2 red pepper
1 tsp. salt
1 tsp. pepper
1 tsp. paprika
4 slices of bacon
1 1/2 c. rice
1 can pink beans
1/2 can 14.5 oz. whole tomatoes
1 (6 oz.) can tomato sauce

In large pot heat oil, add garlic, onion, cut bacon slices in half, red and green pepper. Then add whole tomatoes and sauce. Let cook for about 5 minutes.
Add rice and beans to mixture and enough hot water to cover rice. Let come to a boil until rice is almost dry, add salt, pepper and paprika. Then cover and reduce heat. Let cook until rice is tender

Answer 2

Spanish rice dish
1 lb. lean ground beef
1 cup uncooked white rice
4 cup canned tomatoes
1 cup water
1/2 tsp dried oregano
1/8 tsp black pepper
1/2 cup onion(s)
2/3 cup sweet red pepper(s)
1 tsp chili powder
1-1/4 tsp table salt

Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients.

To cook in a skillet: heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (a small amount of water can be added if necessary.)

To cook in the oven: pour the mixture into an ungreased
2-quart casserole. cover and bake at 375 degrees f, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot.

Answer 3

my family loves paella. a traditonal spanish meal

recipe for 8 people

8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine



1/2 pound fresh mussels and/or clams
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws
2 lemons, quartered

In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.

Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.

Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections.

ENJOY YOUR MEAL

Answer 4

there are a few versions but the 2 i like most are these ,,
1 small chopped onion
1 cup rice (washed)then dryed
1 1lb can crushed tomatoes
2 knorr boullion cubes chicken flavor with tomatoe
wash and dry rice using paper towel to dry them if not completly dry its ok, fry the rice in a small amout of oil 2tsp olive oil is best sturring constantly untill the rice is tan cook on med heat,add the onion cook for a few more min then add tomatoes and 2 cups water and the boullion cubes. cook on med for 15 min keepp an eye on them if water cooks out add 1/2 more taste them for salt and doneness best surved with salsa home made of course


the next one is
1 lb ground chuck
1 cup rice
2 bell peppers
1 onion chopped
1 lb can crushed tomatoes
1 small can tomatoe sause
salt to taste
2 c water
cook ground chuck with onion and peppers when done add the rest cook on med till done as before add water as needed
the beans are usually cooked seperatly in mexican foods then added
hope this helps check this web site for ideas also

Answer 5

Well, Spanish rice with tomatoes mixed in, refried beans, and Chili Verde.Mmmm.

Answer 6

Spanish (from Spain) never ever goes with beans...

Just mix the cooked rice with cooked beans

Answer 7

Quick Spanish Rice
8 servings 30 min 5 min prep

1 (15 ounce) can stewed tomatoes
1 1/2 cups chicken stock
1 1/4 cups rice
1 tablespoon butter or margarine
2 teaspoons chili powder
3/4 teaspoon oregano
1/2 teaspoon garlic salt
1 teaspoon cumin

In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).
Bring to a boil; reduce heat to low.
Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).
Garnish with green onions and/or cheddar cheese.

Guadalajara Spanish Rice
Guadalajara is a restaurant located in the Houston area. The Guadalajara chef refers to the lard in this recipe as "deodorized or hydrated lard." Serves 6 to 8.
Ingredients
81 1/8 C. lard (solid white animal fat -- see note)
1 qt. uncooked long-grain rice
5 C. warm tap water
1-1/4 C. each, sliced: green bell pepper and white onion
1 C. pureed fresh tomato
1 Tbsp. each: chicken stock base and ground cumin (cominos)
1/2 tsp. freshly ground black pepper
1-1/2 tsp. paprika
Methods/steps
Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes. Strain off lard. Return rice to large, wide 3-quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand. Cover with foil and transfer to 350-degree oven for 15 minutes. Remove from oven and mix rice to evenly distribute vegetables.

Spanish Rice
4 servings 50 min 20 min prep

4 strips bacon
1 cup long grain white rice
1 (10 ounce) can Rotel Tomatoes, mild or hot
1 onion, chopped fine
1 small green pepper, chopped fine
2 cloves garlic, crushed
1 cup chicken broth
2 cans green chilies
1 tablespoon butter

Fry bacon in skillet until browned.
Remove from skillet, crumble, and set aside.
Do not remove bacon grease from skillet!
Melt butter in skillet and add onion, pepper and garlic.
Saute until onions are translucent.
Add the Rotel, green chiles and chicken broth and simmer approximately 5-10 minutes.
Add the rice, cover and simmer approximately 20 minutes.
Crumble bacon on top and serve.

Answer 8

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