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Thread: Does anyone have a spanish rice recipe

  1. Senior Member
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    #1

    Does anyone have a spanish rice recipe

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    I like the light and fluffy kind you get in good resuarants. That kind that doesn't have tomatoe overkill.
    Doesn anyone have a recipe for this?
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    #2
    I use the Lipton stuff in a bag.
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    #3
    Thanks, I'm looking for homemade, though.
    Trying to cutback on the package stuff.
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    #4
    I usually make the prepackaged kind to save time.

    My sister in law makes great Spanish rice.. For a huge pot I think she only uses 1 or 2 small cans of tomato sauce.

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    #5
    I use this one when I make it.. REAL simple.
    *** this is for a crockpot***
    2 pounds ground chuck or beef
    1 bigger jar of my favorite salsa
    2 cans (8 oz. each) tomato sauce
    1 cup water
    2 1/2 teaspoons chili powder
    1/4 teaspoon salt
    2 teaspoons Worcestershire sauce
    1 cup uncooked rice (converted)

    Brown beef in skillet and drain off fat. Put all ingredients in stoneware. Stir thoroughly. Cover and cook on LOW 10 hrs. (HIGH 6 hrs.)
    Last edited by HEIDI; 09-11-2007 at 12:07 PM.
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    #6
    I know what you mean, I'm always trying to make good spanish rice, and it's always coming out wrong (usually too strong of a tomato flavor). I like how it's served in Mexican restaurants, and it never turns out like that.
    Aubrey



    RIP Jeremy 3/17/78 - 1/16/09
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    #7
    spanish rice is easy, although I have yet to master it the way my mom does..
    I will just write it how I do it.
    put a small amount of oil in the pan let it heat up, add your rice ( i usually use a cup and a half) once it gets nice and toasty ( but not burnt) go ahead and take it off the heat for a moment ( i should add if you like onion in your rice then a few min after you add the rice add the chopped onion) for this amount of rice I usually add a can of tomato sauce ( the small one i think it's like a few ounces) and then fill that with water to equal about 3 cups of water including the sauce i also add my garlic powder, salt, onion powder ( i don't like onions in my rice) and any other spices ( i always taste the "juice") then I put it back on the heat and let it boil, lower the heat put the lid on and let it simmer, you have to watch it a bit to make sure you don't burn it ( which I sometimes do) But the one big tip i have is to use a pan, not a pot, it cooks better that way. and don't stir it once you start to simmer, it makes it sticky and gooey.. hth everyone.


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    #8
    i use zataran's (spelling?) or rice a roni.
  9. Miss Puerto Rico
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    #9
    When I make my "yellow" rice I only put Ĺ a small can or tomatoe sauce. I put 1 packet of sazon some sofrito let it simmer for a minute, then add the salt, rice and water. That's how I make my basic yellow rice.
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    #10
    Heat skillet with about 2 tbsp or so of oil
    add in about a cup or so of long grain white rice
    heat rice until its looks really white not see thur any more
    I dont do good on measuring just eyeball it, you can add all these while its browing up some
    cumin
    minced dried onion
    mince dried garlic or garlic powder works better for me
    Adobe seasoning with pimento
    then I add about 2 tbsp of Tomato bullion powderor 2 cubes
    and one small package of sazon
    By this time ur rice should be pretty beige brownish
    add about 2 cup of water or enough to cover the rice about an inch and ahalf
    cover and set heat to med-low and let dry out

    if u wanna switch it up sometimes ill add a can of corn or peas n carrots are really good too
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