Rice - New mexico spanish rice recipe

Author: Ora Healy

It has a wonderful smokey flavor and now that rotel and similar products are on the market, there's no need to send to New Mexico for green chili! New Mexican Spanish Rice is a traditional favorite of the Baca family.

New Mexico Style Spanish Rice
New Mexican Spanish Rice
Spanish Rice Recipe
Paulitas Hatch Green Chile Spanish Rice
What is the difference between Mexican rice and Spanish rice?
What kind of rice is Spanish rice made of?
How do you make Mexican rice with white rice?
What kind of rice is used in Mexican restaurants?

New Mexico Style Spanish Rice

My mother taught me this recipe. When she makes this rice, there's never any left! Using red bell pepper adds some sweetness which works well with the chili. It has a wonderful smokey flavor and now that rotel and similar products are on the market, there's no need to send to New Mexico for green chili!
Provided by: TammieN1
Total time: 32 minutes
Cook time: 25 minutes
Prep time: 7 minutes
Yields: 6 servings
Number of ingredients: 8

Ingredients:

4 tablespoons vegetable oil
2 cups uncooked instant rice
1/4 cup chopped red bell pepper
1/4 cup chopped onion
4 1/2 cups water
2 tablespoons chopped garlic
1 (8 ounce) can tomato sauce
1 (10 ounce) can of rotel chopped green chili peppers (or similar)

Nutrition:

How to cook:

In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
Add water, garlic, tomato sauce and Rotel to the pot.
Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
Salt and pepper to taste.

Notes: Mexican Rice Recipe, Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.

Tags:

paulitas hatch green chile spanish rice hatch green chile spanish rice

Spanish Rice for all New Mexico Meals

Recipe 1 cup long grain white rice 2 TBS corn oil 1/4 cup diced onion 1 clove garlic 1 8-onuce Duration: 9:49

My Mom Teaches Me How to Make MEXICAN / SPANISH RICE

My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe Duration: 8:24

The Easiest SPANISH RICE Recipe You Can Ever Make

Today I'm going to share with you how to make the best and easiest way to make your mexican Duration: 3:54

New Mexican Spanish Rice

New Mexican Spanish Rice is a traditional favorite of the Baca family. Moist and delicious, it's the perfect accompaniment to enchiladas!
Provided by: Ana Baca
Yields: 8 servings
Number of ingredients: 10

Ingredients:

1 Tbsp. vegetable oil
1 cup brown rice
2 tsp. vegetable oil
½ medium onion finely chopped
1 - 13 oz container BUENO® Frozen Autumn Roast® Green Chile thawed in microwave
2 - 8 oz. cans tomato sauce
2½ cups water
1 tsp. salt
½ tsp. granulated garlic
¼ tsp. pepper

How to cook:

Heat 1 Tbsp. oil in a non-stick skillet over low to medium heat. Add rice and brown approximately 8 minutes or until rice turns a deeper brown.
In a separate saucepan, heat 2 tsp. oil over low heat. Sauté onion. Add green chile. Cook 10 minutes (to at least 165ºF).
Blend in rice, tomato sauce and remaining ingredients. Bring to a boil.
Cover and simmer over warm to low heat for 1 hour, stirring occasionally.

Notes: Spanish Rice for all New Mexico Meals, Recipe 1 cup long grain white rice 2 TBS corn oil 1/4 cup diced onion 1 clove garlic 1 8-onuce Duration: 9:49

Spanish Rice Recipe

One of the most frequently served items in a mexican dinner is spanish rice that also seem to accompany every meal.
Provided by: What's Cooking America
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 0 servings
Cuisine: Spanish
Number of ingredients: 10

Ingredients:

2 cups chicken broth ( or 1 cup broth and 1 cup water )
3 tablespoons vegetable oil
1/2 medium-size onion, (diced)
1/2 clove of garlic, (minced)
1 large jalapeno (chile pepper, seeds and membrane removed and finely chopped)
1 cup long-grain rice ((converted rice gives a great texture to the finished rice))
1 (14.5-ounce) can tomatoes, (diced)
1 tablespoon tomato paste
Salt (to taste)
Black pepper

How to cook:

Preheat oven to 350 degrees F.
In a large saucepan over medium-high heat, bring the chicken broth or broth mixture to a simmer; reduce heat to low and let the broth simmer until ready to use.
In a large oven-proof pot (cast-iron Dutch oven) works well for this) over medium-low heat, heat vegetable oil until hot. Add onion and saute, stirring constantly, approximately 5 minutes until onions becomes translucent but not brown. Add garlic and jalapeno chile pepper, stirring constantly until soft.
Add rice, stirring constantly, until the rice just begins to brown. The rice will go from white to translucent and back to white again before it begins to brown. Once the rice is evenly browned, remove the pot from the heat and season salt and pepper to taste. Slowly and carefully add the hot chicken broth, tomatoes, and tomato paste, stirring to mix well.
Oven Cooking:
Cover the pot and place in the preheated oven for 20 minutes. If after 20 minutes, the water has not been absorbed and the rice is not soft, place the pot back in the oven and continue to cook for another 5 minutes.
When the rice is done cooking, remove from the oven and let stand, covered, for at least 5 minutes to allow the rice to set.
Stove Top Cooking:
You will need an extra 1/2 to 1 cup of liquid if you are going to cook this rice on the stove top.
To cook on the stove top, follow the above recipe except continue to cook on the stove top and add more liquid as needed.

Notes: The Easiest SPANISH RICE Recipe You Can Ever Make, Today I'm going to share with you how to make the best and easiest way to make your mexican Duration: 3:54

Paulitas Hatch Green Chile Spanish Rice

This recipe will have all your friends asking you to make it for their party. Paulita’s Spanish rice has been locally announced as “The Premiere Spanish Rice” dish.
Provided by: Scott Foley
Total time: 50 minutes
Cook time: 40 minutes
Prep time: 10 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

3 cup(s) Rice ((we prefer Jasmine))
1 large Onion ((peeled and cut into quarters))
1 1/2 tsp(s) Garlic ((we prefer jarred roasted garlic))
1/2 tsp(s) Cummin ((add more to taste))
1 tsp(s) Dried Parsley
1/2 tsp(s) Dried Cilantro
1/2 tsp(s) Dried Oregano
1/2 tsp(s) Black Pepper
2 cup(s) Diced Fresh Tomatoes ((or 1 can of fire roasted tomatoes))
3 1/2 tbsp(s) Paulita's Green Chile Seasoning ((add more to taste))

How to cook:

Preparation:
Oil a 4 quart, heavy gauge pot with olive oil then add ¼ cup of olive oil to the pot. Add rice and onion and blanche on medium heat until rice is golden brown stirring frequently.
Add all the other ingredients except for the Paulita's Green Chile Seasoning. Stir well and then add 3 ½ cups of hot water and bring to a boil. I pour the water through a splatter screen as it prevents a mess on my stove. Add Paulita's Green Chile Seasoning ½ tablespoon at a time stirring between additions. Taste for desired salt content and add more as needed.
Cover tightly and lower heat to a simmer for 15-20 minutes. Do not stir or open lid (my husband is awful about this). Remove from heat and let sit for 5 minutes as the trapped steam will finish off cooking the rice.
We serve straight from the pot though you can place the contents into a serving dish for more formal occasions.

Notes: New Mexico Spanish Rice Recipes, new-mexican-spanish-rice-bueno-foods image. From buenofoods.com 2020-03-19 · Add rice and brown approximately 8 minutes or until rice turns a deeper brown.