Need a Spanish Rice recipe.

[Anne_in_VA]

My mom used to make what she called “Spanish Rice”.  It was rice with tomatoes and onion in it, but I don’t remember if there was anything else.  Anyone have a recipe for this?  I want to serve it as a side dish when I make fajitas or other tex-mex dishes.  I’ve checked a few recipes on line, but they don’t seem right.  My moms was a little “saucy”, but not spicy.  

[bean29]

Jul 30, 2018 9:33:56 GMT -5 Anne_in_VA said:

My mom used to make what she called “Spanish Rice”.  It was rice with tomatoes and onion in it, but I don’t remember if there was anything else.  Anyone have a recipe for this?  I want to serve it as a side dish when I make fajitas or other tex-mex dishes.  I’ve checked a few recipes on line, but they don’t seem right.  My moms was a little “saucy”, but not spicy.  

I think you are looking for Mexican Rice not Spanish rice. Mexican rice. I will see if I can get my husband to give you a recipe (his family recopies are not written down unless someone asks). My MIL also makes the close sister Puerto Rican Rice.  Puerto Rican Rice has Gandules and Ham or sausage in it.  Mexican Rice often has peas/carrots/and or corn. 

[andi9899]

When do you need it by? I make really good rice, but I don't measure when I cook, so I will need to make it before I can give it to you.

[andi9899]

Jul 30, 2018 9:46:15 GMT -5 bean29 said:

Jul 30, 2018 9:33:56 GMT -5 Anne_in_VA said:

My mom used to make what she called “Spanish Rice”.  It was rice with tomatoes and onion in it, but I don’t remember if there was anything else.  Anyone have a recipe for this?  I want to serve it as a side dish when I make fajitas or other tex-mex dishes.  I’ve checked a few recipes on line, but they don’t seem right.  My moms was a little “saucy”, but not spicy.  

I think you are looking for Mexican Rice not Spanish rice. Mexican rice. I will see if I can get my husband to give you a recipe (his family recopies are not written down unless someone asks). My MIL also makes the close sister Puerto Rican Rice.  Puerto Rican Rice has Gandules and Ham or sausage in it.  Mexican Rice often has peas/carrots/and or corn. 

I don't put any veggies in my rice and neither does my mom or grandma. My great grandmother used to put peas in it. We're Mexican. I've been to some restaurants that add them, but the majority around here don't. Interesting.

[bean29]

Jul 30, 2018 10:01:37 GMT -5 andi9899 said:

Jul 30, 2018 9:46:15 GMT -5 bean29 said:

I think you are looking for Mexican Rice not Spanish rice. Mexican rice. I will see if I can get my husband to give you a recipe (his family recopies are not written down unless someone asks). My MIL also makes the close sister Puerto Rican Rice.  Puerto Rican Rice has Gandules and Ham or sausage in it.  Mexican Rice often has peas/carrots/and or corn. 

I don't put any veggies in my rice and neither does my mom or grandma. My great grandmother used to put peas in it. We're Mexican. I've been to some restaurants that add them, but the majority around here don't. Interesting.

Yes, our family usually has veggies in it. She now leaves the corn out if it is coming my way, b/c I can’t eat corn. We do have onions in it to, I just forgot to mention it.

[andi9899]

I was just wondering what I was going to make with the pork chops I thawed out. I guess I'll be making a red sauce to go over them and making rice now.

[saveinla]

The Cuban place here has peas & corn and onion along with the tomatoes. The Mexican places usually have only onion, tomatoes & garlic - no veggies. I guess it depends on the area where they come from. 

Anne, Here is a link  - www.geniuskitchen.com/recipe/quick-spanish-rice-17126. I use vegetable stock or plain water.

[Anne_in_VA]

Thanks guys.  My mom didn’t put any other vegetables in it that I remember.  It had tomatoes and onion, maybe a little green pepper too, but I’m not sure about that.

[Anne_in_VA]

Thanks saveinla.  That looks similar to what my mom used to make.  I’ll try it and add some sauteed onion and green pepper to it.  I’ll let you know how it turns out.  

I plan to make fajitas later this week so I may make the rice tomorrow.  Does it keep well?

[wvugurl26]

I've used recipes from Budget Bytes and the pioneer woman. Lately budget bytes is what I use.

[alabamagal]

I just use regular rice recipe, brown the rice in olive oil a bit then add water and salsa - maybe 2-3 tablespoons per cup of rice. That puts in tomato, onion and pepper. Mild salsa will make mild rice or you can kick it up with medium or hot salsa. Super easy and good.

I’m 0% Mexican, though.

[NoNamePerson]

Jul 30, 2018 10:20:43 GMT -5 saveinla said:

The Cuban place here has peas & corn and onion along with the tomatoes. The Mexican places usually have only onion, tomatoes & garlic - no veggies. I guess it depends on the area where they come from. 

Anne, Here is a link  - www.geniuskitchen.com/recipe/quick-spanish-rice-17126. I use vegetable stock or plain water.

Similar to what I cook. I add a little red and/yellow bell pepper. Not a fan of green bell pepper. Been known to add salsa after cooked  just a tad mixed in. 

[Anne_in_VA]

Saveinla, I tried the recipe on your link, but it has too much spice in it.  I think my mom may have put way less spice in, so I may try that next time.

[Anne_in_VA]

OK, neither DH nor I liked the rice much and it’s really repeating on me. Too much spice, but he did say he’d be willing to try it again if I left out most of the spices.  I ended up tossing the rest as neither of us will eat it again.

 I think I’ll try another recipe next time.

[saveinla]

Jul 30, 2018 16:34:47 GMT -5 Anne_in_VA said:

Saveinla, I tried the recipe on your link, but it has too much spice in it.  I think my mom may have put way less spice in, so I may try that next time.

Yeah - I eat a lot of spices and I have to remember that not many people do. Sorry about that.

[andi9899]

Ok. I made rice last night. I made quite a bit for one person, but I think you want to serve multiple people.

2 1/4 cup white rice

3 tbsp vegetable or canola oil (just enough to thinly coat the bottom of the pan

2 1/2 tbsp chicken bouillon

6 cups water

8 oz can of tomato sauce

I make it in a large saucepan or Dutch oven depending on how much I make. For some reason I can't get it to come out right in a skillet. I just made what was left in my bag of rice, so you can cut it down or add to it depending on how much you need.

Coat the bottom of the pan with the oil.

Add the rice an toast until lightly browned

Add the water, tomato sauce and chicken bouillon. Stir to mix. Let it cook until the rice is done and the water is dried up.

DO NOT EVEN THINK ABOUT STIRRING UNTIL THE RICE IS DONE UNDER ANY CIRCUMSTANCES!

If you stir the rice while its cooking, it will come out gummy and very unappetizing. Trust me and do not even think about stirring it.

One the rice on top is done and the water is dried up, turn the heat off and give it a good stir. It's ok, I promise.

ETA: I buy the chicken bouillon loose in a jar. If you buy it in cubes, crush them before adding them. If you just add cubes to the water when you add it, you will end up with some really salty spots.

[andi9899]

I don't eat spicy food, so I know mine won't be too spicy.

[tcu2003]

I have a tasty Mexican rice recipe that isn’t spicy that was in a cookbook of tried and true recipes we got for a wedding gift. When I get back from vacation later this week, I’ll upload the recipe. It is super easy and quick!

[verrip1]

For Spanish rice, people generally would start with a Spanish style sofrito: sauteed chopped tomato, onion, garlic and pimentos.  In the absence of fresh pimento, use a red sweet pepper.  You need not cook it all the way to softness, as simmering with the rice will take care of that.  From that basic, you can do lots of additions if you care to, like saffron or oregano or hot peppers or green olives or bay leaf or orange zest or even capers.  All would be in the Spanish motif.

[justpeachy]

Being Hispanic, I am very familiar with that, although we call it Mexican rice. I think it's the same thing.

It's fairly simple. You just get a pan and put a little bit of oil in it to sautee some chopped onion. Add a bit of cumin powder or a few cumin seeds. Then brown the rice a bit, just until it gives off a nutty aroma. Add some salt and pepper to taste. Slowly add some tomato sauce (as much or little as you prefer) then some water (I like to use chicken stock sometimes) that creates enough liquid to cook the rice.

Then cook until rice absorbs all the liquid and there's a bit of a crust underneath.

[I Am Caine]

Spanish rice has tomato sauce. Mexican rice has tomatoes. Here's my Mexican rice recipe. I mkae it in my rice cooker, so it comes out perfect every time.

Rice Cooker Mexican Rice

Ingredients:

1 cup brown rice

1 cup vegetable broth

1 cup beef broth

1 cup water

½ cup mixed vegetables (optional) 

14½ oz can petite diced tomatoes 

1 cup mixed green, red, and yellow bell pepper, diced

1 jalapeño, ribs and seeds removed, diced

1 Tbs cumin

1 Tbs Mexican oregano

½ Tbs ground coriander

lime wedges and fresh cilantro or epazote for garnish


Instructions:

Combine vegetable broth, beef broth, and water in the bowl of a rice cooker and stir in cumin, coriander and oregano. Add the rice, mixed vegetables, Ro~Tel tomatoes, bell peppers, and jalapeno into a rice cooker and press the START button.

When the rice is finished cooking, place in serving bowl and garnish with lime and fresh cilantro or epazote.


Or, you can make Mexican yellow rice, which is not to be confused with Canadian Yellow snow. You aren't supposed to eat that.

Mexican Yellow Rice

Ingredients:


2 tsp olive oil

½ cup red onion, finely diced

½ cup mixed vegetables

¼ cup chopped bell pepper

1 jalapeño pepper, cored, seeded, and chopped

1 tsp garlic, minced

1 cup brown rice

2 cups water

2 tsp chicken bouillon

1 tsp thyme

1 tsp cumin

½ tsp turmeric

½ tsp coriander


Instructions:

In a sauté pan, heat olive oil over medium.

Sauté the onion until translucent, 3 to 5 minutes, add the mixed vegetables and continue to sauté until heated through, 2 minutes. Add garlic and continue to sauté until fragrant, 45 to 60 seconds.

Transfer the sautéd vegetables to the bowl of a a rice cooker, add the rice, water, chicken bouillon and stir to dissolve bullion. Add the turmeric, thyme, cumin and coriander, close the lid and turn on the rice cooker.