Spanish Rice Recipes

Ingredients

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Directions

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Ingredients

• 6 bacon strips, diced
• 1 tablespoon canola or vegetable oil
• 1 medium onion, chopped
• 1 cup uncooked long grain rice
• 1 3/4 cups water
• 2 large tomatoes, chopped
• 1 medium green pepper, chopped
• 2 jalapeno peppers, seeded and chopped*
• 1 teaspoon chili powder
• 1/2 teaspoon salt

Directions

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Add oil to the drippings; saute onion for 3 minutes. Add rice; stir until golden brown, about 5 minutes. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender. Sprinkle with bacon.

Ingredients

• 1 tablespoon vegetable oil
• 1 1/2 cups instant rice
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 teaspoon prepared mustard
• 1/2 teaspoon salt
• 1 1/2 (14.5 ounce) cans whole peeled tomatoes
• 1 cup tomato juice

Directions

1. In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green bell pepper. Saute until onions are translucent. Stir in mustard, salt, tomatoes and tomato juice; simmer for 5 minutes.

Ingredients

• 1 (6.8 ounce) package Spanish-style rice mix
• 1 tablespoon butter
• 2 cups hot water
• 1 skinless, boneless chicken breast half – cut into cubes
• 1 cup salsa
• 1 (14.5 ounce) can diced tomatoes with green chile peppers

Directions

1. In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.

Ingredients

• 1 cup chicken broth
• 1 cup tomato sauce
• 6 slices bacon
• 2 onions, diced
• 1 cup uncooked white rice
• 2 tomatoes, diced
• 2 green bell peppers, diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt and pepper to taste
• 1 (10 ounce) can sliced black olives, drained (optional)
• 1 (10 ounce) can whole kernel corn, drained (optional)

Directions

1. In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
2. In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.