I'm looking for an inexpensive version of Spanish rice. I don't have a box rice from the store, and I would like to make this to go with all my Mexican food meals. I don't want one with a lot of fancy ingredients either. Just something good, cheap, and easy.
By Nana from Panhandle of TX
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This one's tasty and easy to put together:
1 medium onion, chopped
1 green pepper, chopped
1 clove minced garlic, or garlic granules
1 can diced tomatoes
3/4 cup dry white rice
1 tsp chili powder
1/8 tsp cayenne pepper
1/2 tsp worcestershire sauce or soy sauce (optional)
Pinch dried parsley
Salt and pepper to taste
In a saucepan saute the peppers, onion and garlic in 2 tablespoons oil for a few minutes. Stir in uncooked rice and cook a few minutes more until rice is lightly golden. Add tomatoes, seasonings, and enough water to make 2 cups liquid in total. Cover and bring to a boil, then reduce heat to low and simmer for 15 minutes or until rice is tender and most of the liquid is absorbed. Makes about 3-4 side dish portions.
I just cook rice like usual but before cooking I add a tablespoon or so of tomato flavored boullion powder, to taste. If I feel like it, I also add some chopped onions and peppers too. Cheap, easy and the family loves it.
My Mother made wonderful Spanish Rice. I tried and mine was never as good. In going through her recipes I found the one that she made and it IS really a wonderful dinner meal: Spanish Rice
2 cups canned tomatoes
2/3 cups of long cooking rice
1 cup water
Bring to a boil, reduce heat and cook for 30 minutes until rice is tender.
Add 2/3 cup milk to the tomato/rice mixture. Stir well. Set aside.
1/3 cup chopped green pepper
1 large onion chopped
Saute in a little fat until tender about 15 to 20 minutes.
1 lb of hamburger
2 Tsp. chili powder
2 Tsp. Garlic powder
Saute until done about 10 to 15 minutes.
Combine the green pepper/onion mixture and the hamburger. Season with salt and pepper to taste. Add to the tomato/rice mixture, bring to heat stirring constantly for 2 to 3 minutes. Serve.
Serves 4 to 6
3/4 cup rice
1 can tomato soup
V8, to fill the soup can
chopped onion to taste
chopped garlic to taste
cumin, salt and pepper to taste
Toast the rice in a little oil with onion. When it starts to brown toss in garlic.
I do the same thing wendiesioux does: just add tomato bouillon to the cooking water and make rice as usual. I add chopped onions, peppers, and/or tomatoes if I'm not in too much of a hurry.
I simply add picante sauce to my cooked rice, sometimes I sprinkle parmesan cheese on top for quick spanish rice.
I put some salsa or can of rotel tomatoes 1 8oz can tomato sauce and sometimes add me a little velvetta my kids love it.
To cooked rice sorry usually about 2 cups cooked rice to 1 can rotel or small jar salsa, then the rest.
Easy! Mix salsa into cooked rice.
I am from South Florida and we always made spanish rice with turmic for yellow and what you now call salsa, or bell peppers, onions & tomatoes cooked to a stew and added to rice then slow cooked till rice was done. Good cooking
Here is a recipe we served in our restaurant. It has great flavor and it's easy to make.
Here are the ingredients:
# 12 inch frying pan, with tight fitting lid
# 2 cups long grain white rice
# 1/4 cup canola oil
# 1 yellow onion cut into 1 inch chunks
# 1 bell pepper any color, cut into 1 inch pieces
# 3 cloves of garlic, minced or 3 heaping tsp garlic powder
# 3/4 cup tomato puree
# 2 tsp sea salt
# 2 3/4 cups of chicken broth
You can find the directions here:
www.cooking-mexican-recipes.com/
You will enjoy this recipe.
This sounds like my moms' recipe; she made the best spanish rice. Something I now need to make and bring to her in the "home" as she gets really awful food there (for almost 5K a month we expected epicurean food as that is what my mom is used to.) Thank you for this, it will be a touch of home for both of us.
Mexican Rice
2 cups long grain rice
2 3/4 cups chicken broth or water
small onion diced
1 whole garlic clove
1 tbsp mustard
1/4 cup tomato sauce
In skillet add oil, brown rice, onions, and garlic. Add mustard, then tomato sauce after rice browns. Then add broth/water, salt and pepper to taste. Cover tightly and let come to boil, then simmer
15-20 minutes. To be authentic Mexican add peas to this. I do not know who decided peas were to be included, but it is common in Southwestern Mexican cooking.
Taco seasoning and petite diced tomatoes, Goya brand sazon seasoning and adobo. Salsa is a good idea, too.
I cook regular rice in the rice cooker and replace half the water with salsa.
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