Spanish Rice, two varieties

26 Apr

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traditional spanish rice

tomatillo pilaf

Forget the Rice-a-Roni.  These two wonder oven made rice dishes are just as easy to make and taste a whole lot better!  Left overs freeze well so you can even enjoy it later when it’s needed for a fast meal.  In using with your food storage plan, serve this with Creamy Chicken Enchiladas, Shredded Beef Taquitos, Tacos, Tamales or any other fiesta minded main dish.

Traditional Spanish Rice

serves 8

Ingredients:

1 medium onion (or 1/2 cup freeze dried onion flakes, rehydrated)

1 tsp. garlic (or 1/2 tsp. garlic powder)

2 TBS olive oil

2 cups rice

1 tsp. salt

1/4 – 1/2  tsp. white pepper (recipe calls for 1/2 tsp. but my family prefers 1/4)

1 (14.5 oz) can chicken broth

1 (8 oz.) can tomato sauce

1/2 cup salsa, any kind

Instructions:

Heat the oil in a sauce pan over medium low heat.  Add the onion and garlic.  Cook for 2 minutes.

Add the raw rice, salt and pepper.  Cook, stirring occasionally until rice turns a golden color, about 5 minutes.  Add to the rice the can of chicken broth, tomato sauce and salsa and stir together.  Bring to a boil with the lid on (the lid should be hot) and transfer pot to wonder oven.  Allow to cook in wonder oven for atleast 45 minutes.  Fluff with a spoon and serve.

****

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Tomatillo Pilaf

This is a nice alternative to traditional spanish rice.

serves 8

Ingredients:

1 medium onion (or 1/2 cup freeze dried onion flakes, rehydrated)

1 tsp. garlic (or 1/2 tsp. garlic powder)

2 TBS olive oil

2 cups rice

1 tsp. salt

1/4 – 1/2  tsp. white pepper (recipe calls for 1/2 tsp. but my family prefers 1/4)

1 (14.5 oz.) can chicken broth

1/2 cup water

1 (8 oz.) can salsa verde

1/8 cup lime juice

Instructions:

Heat the oil in a sauce pan over medium low heat.  Add the onion and garlic.  Cook for 2 minutes.

Add the raw rice, salt and pepper.  Cook, stirring occasionally until rice turns a golden color, about 5 minutes.  Add to the rice the can of chicken broth, 1/2 cup water, can of salsa verde and lime juice and stir together.  Bring to a boil with the lid on (the lid should be hot) and transfer pot to wonder oven.  Allow to cook in wonder oven for atleast 45 minutes.  Fluff with a spoon and serve.

*****

Serve either rice dish (or both, freezing the leftovers) with your favorite Mexican entree.  Tonight we paired it with red enchiladas.  Yum!

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Notes:

  • When cooking rice in a wonder oven you’ll want to decrease the water just a little since the water doesn’t evaporate away.  To 2 cups white rice you should add 3 1/2 cups liquid, in cooking 2 cups of brown rice add 4 cups liquid.

4 Responses to “Spanish Rice, two varieties”

  1. PlicketyCat April 26, 2012 at 9:05 pm #

    An alternative for the Traditional recipe is to use 2 – 10oz cans of RoTel tomatoes and green chiles instead of the tomato sauce and salsa and reduce the water a smidge. Since the original flavor comes in 3 heat levels, you can fine tune the spiciness of your rice; and the Mexican Lime & Cilantro style is great, too.

    • myfoodstoragecookbook April 27, 2012 at 3:30 am #

      Yep — any way you can get to 3 1/2 cups liquid to 2 cups rice (if you’re using a method like this where you want less liquid)will do it. I like the idea of controlling the heat level with the Rotel. Outside of spanish rice, talking rice in general, there are tons of ways to tweek this idea so not to be stuck with boring white rice.

  2. Kelly September 24, 2014 at 3:13 pm #

    Do you have a time recommendation for brown rice? Thanks!

    • Megan September 25, 2014 at 5:42 am #

      The nice thing about cooking anything in it is that it won’t burn — so you don’t have to worry about that. Usually brown rice takes 45 min on the stove, so for the wonder oven you want to extend the time until 55 min.

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