Recipe by JOHN MAC
"Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices."
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uncooked white rice
green bell pepper, chopped
1 (10 ounce) can
diced tomatoes and green chiles
chili powder, or to taste
I have made this recipe for probably about 16 years now. I wanted to throw out there some suggestions to make it taste more authinic. #1.Use bacon grease instead of vegetable oil. #2. Add chopped garlic with your chopped onions and bell peppers. #3. Saute your onions, garlic, and bell pepper first before adding the rice. #4. Brown rice well. #5. Use chicken broth instead of water!!!! It gives it that much more flavoring. #6. Add in about a 1/2 teaspoon of ground cumino. This spice you will find in all true mexican food but it is very strong a little makes it wonderful....a lot is too overpowering and can ruining a dish. #6. Add some parsely to it. I love parsley and use it in every dish. The best rice to use for this meal is long grain. I will be serving it tonight with homemade Empanadas. I hope my additions helps.
Maybe I'm not doing it right but it turned out soggy and bland. I had to add a lot of seasoning to spice it up, but I couldn't make it less soggy. Won't make again.
I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave.
A fine recipe on its own, but can be perfected(at least to my tastes) with a few alterations.
2 tablespoons olive oil
1 cup uncooked white rice
2 green onions, chopped
1 large jalepeno, chopped and seeded
1 1/2 cups chicken broth
1/2 cup tomato sauce
1 (10 ounce) can diced tomatoes and green chiles
1 1/2 teaspoons chili powder.
1/2 teaspoon crushed cayenne pepper.
1 teaspoon salt
Saute onions and jalepeno seperately, set aside. Brown rice, add back in the sauted veggies, and follow recipe as is.
I would suggest reserving the rest of the chicken stock, and stir the rice every 10 minutes of simmering. It can easily burn unattended. Add more stock if needed.
When rice is done(after about 25 minutes), fluff with fork and serve. Color, taste, and texture should be restaurant quality.
Nice recipe! I used beef broth instead of water, and added some minced garlic and 3/4 teaspoon of cumin. Just before serving I topped this off with some shredded cheddar cheese. Delicious!
A friend of mine makes a wonderful spanish rice and i couldnt get her on the phone so i looked this one up. I was very happy with my decision. My whole family loved this recipe. I used 1 1/2 teaspoons cumin and one teaspoon chili powder because my friend used cumin and i wanted to add it to mine. I love this combination and it will be a regular in my house! thank you
I followed another reviewers advice and added a clove of garlic. I used a heaping teaspoon of chili powder (2 seemed too much to me) & have to say this was some of the best Spanish rice I've ever had the pleasure of eating. I will definately be making this again. Went great with Carne Asada! Thanks Dave! :O)
Very good! And very simple.
I did substitute a can of low sodium chicken broth for the water, added a little chopped garlic, and used a can of Rotell Fiesta flavor tomatoes with cilantro and lime juice.
I made fajitas and served this as a side dish topped with Mexican blend cheese and sliced olives, and I should have doubled the recipe! It was gone in a flash!
This one is a keeper! So easy and taste BETTER than the rice in most restaurants! Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Spanish Rice II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 68
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