How To make Spanish Rice 3

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2 lb Ground chuck or
-beef 2 md Onions,
-chopped 2 Green peppers,
-chopped 1 cn Tomatoes (28 oz.)
1 cn Tomato sauce (8 oz.)
1 c Water
2 1/2 ts Chili powder
2 1/2 ts Salt
2 ts Worcestershire sauce
1 c Raw rice (converted)
Brown beef in skillet and drain off fat. Put all ingredients in CROCK-POT. Stir thoroughly. Cover and cook on Low 6 to 8 hours. (High: 3 hours). From Rival Crock-pot cook book, date unknown RECIPE CLIPPED

How To make Spanish Rice 3's Videos

How To Make The Perfect Spanish RICE AND BEANS

Rich and flavorful Spanish rice and beans, the perfect weeknight dinner for vegetarians & vegans alike. Also, a tasty side dish for meat-eaters or pescetarians! Easy to make in one pot, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins. ????

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:


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Ingredients:
1 tbsp oil use veggie broth if you avoid oil
1 medium onion diced
1 medium red bell pepper chopped
3-4 garlic cloves minced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp smoked paprika
Pinch of red pepper flakes
Salt & black pepper to taste
1 1/2 cups (300 g) white rice uncooked
1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety
1 1/4 cups (300 g) salsa
One 15 oz can (270 g) kidney beans drained and rinsed
1/2 cup (65 g) green olives halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley

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How to make MEXICAN RICE | TRADITIONAL Mexican/SPANISH rice RECIPE

Mexican rice is a widely popular side dish that will be a wonderful complement to your dinner table. It is so easy to make, yet so rich in flavor. It can be incorporated into a lot of different dishes. This is the only Mexican rice recipe your will ever need!

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Mexican Rice Recipe
Toast rice on medium heat
Cook rice in sauce @ lowest heat setting covered

Note: Substitution for chicken stock.
1 1/2 cups of water + 1 1/2 tsp of chicken bouillon

Rice, long grain 1 cup
Chicken stock 1 1/2 cups
Tomato, roma 1 ea
White onion, small 1/4 ea
Tomato, paste 1 TBSP
Garlic, clove 1 ea
Annatto, ground (achiote) 1/2 tsp
Turmeric, ground 1/4 tsp
Cumin, ground 1/8 tsp
Serrano pepper 1 ea
Salt to taste
Oil for cooking

Recipe to pair with:
Carne Asada:
Guacamole:
Chiles rellenos:
Chicken quesadillas:
Horchata with cantaloupe:
Salsa:
Pan seared salmon:
Bean salad:

For Dessert:
Churros:
Vanilla cupcakes:
Banana Bread:
Cheesecake brownies with rasp swirl:
Strawberries in cream:

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My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)

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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.

HOW TO MAKE PERFECT MEXICAN RICE EVERY TIME: Easy Recipe and Tips for Cooking Delicious Mexican Rice

For years, I struggled to make good Mexican Rice. It was dry or mushy, and always inconsistent...until I learned HOW TO MAKE PERFECT RICE EVERY TIME. In this video, I share my easy recipe, as well as some tips for cooking delicious Mexican Rice. Some of you may call it Spanish Rice. What's funny is, when I was growing up, we just called this, rice. At any rate, read on for the recipe.

Mexican Rice

1 cup long grain rice
2 cups hot water
2 tsp. chicken bouillon
1/4 of an onion, chopped small
1/2 an 8oz. can of tomato sauce
1 tsp. cumin
salt to taste

*You can also add peas, carrots, and corn to Mexican rice, if you choose.

Place skillet on stove over medium high heat and coat the bottom of the pan with oil. Add in rice and brown, stirring continuously to ensure it doesn't burn. As rice begins to turn a light golden color, add in chopped onion and continue stirring until onion is soft and rice is golden. Next, add in the tomato sauce, the salt, the cumin, the hot water, and the chicken bouillon and mix well. (This is the last time you will stir.) When it comes to a boil, reduce the heat to low, cover pan with lid, and let cook untouched for 15 minutes. (Do not remove the lid during this time.) After 15 minutes, remove from stove, but leave lid on, and let sit for 5 to 10 minutes. Then remove lid and fluff rice with a fork. It should be cooked to perfection.


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1:27 Adventures in Fine Dining

The EASIEST SPANISH RICE YOU’LL EVER MAKE! BIG SHTICKS!!

A hassle free rendition of Spanish rice made the BIG SHTICKS WAY! ENJOY!!

Ingredients are as follows:
2 cups jasmine rice
5-6 garlic cloves minced
1/2 sweet yellow onion finely chopped
2 1/2 tblspn Knorr Caldo de Tomate
2 1/2 cups of water
3-4 tblspn cooking oil

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