BASIC WHITE RICE RECIPES

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GOOD OL’ BASIC MEXICAN RICE - THE PIONEER WOMAN



Good Ol’ Basic Mexican Rice - The Pioneer Woman image

I serve this rice with my White Chicken Enchiladas and they really are the perfect complement.

Provided by Ree Drummond

Categories     main dish    side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

2 tbsp. Canola Oil
1/2 whole Large Onion, Chopped
2 c. Uncooked Long Grain Rice
3 cloves Garlic, Minced
1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
1 can (14 1/2 Oz. Size) Whole Tomatoes
2 c. Low Sodium Chicken Broth (more If Needed)
1 tsp. Cumin (more To Taste)
1 tsp. Kosher Salt
Fresh Cilantro, Chopped

Steps:

  • Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

BASIC SPANISH RICE RECIPE - BETTYCROCKER.COM



Basic Spanish Rice Recipe - BettyCrocker.com image

Add something tasty to your family’s Spanish dinner! Enjoy this spicy rice that’s stir in tomato sauce – a wonderful meal.

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
1 medium onion, finely chopped
1 cup uncooked regular long-grain white rice
1 small green bell pepper, chopped
2 1/2 cups water
1 teaspoon salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1 can (8 ounces) tomato sauce

Steps:

  • In 10-inch skillet, heat oil over medium heat 1 to 2 minutes. Cook onion and uncooked rice in the oil about 5 minutes, stirring frequently, until rice is golden brown.
  • Remove skillet from heat. Stir in bell pepper, water, salt, chili powder, garlic powder and tomato sauce. Heat to boiling over high heat, stirring occasionally. Reduce heat to low; cover and cook about 25 minutes, stirring occasionally, until rice is tender and tomato sauce is absorbed.

Nutrition Facts : Calories 265 , CarbohydrateContent 48 g, CholesterolContent 0 mg, FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 1 g, ServingSize 1 Serving, SodiumContent 930 mg

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GOOD OL’ BASIC MEXICAN RICE - THE PIONEER WOMAN
I serve this rice with my White Chicken Enchiladas and they really are the perfect complement.
From thepioneerwoman.com
Reviews 5
Total Time 25 minutes
Category main dish, side dish
  • Heat oil in a large skillet over medium heat. Add onions and cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and stir together. Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! Bring to a boil. Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.
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Add something tasty to your family’s Spanish dinner! Enjoy this spicy rice that’s stir in tomato sauce – a wonderful meal.
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Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
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    1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
    2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
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    4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
    5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
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From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 221 calories per serving
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Making a beautiful risotto is so easy! All it takes is a little love and care and this base recipe
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Total Time 45 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
Calories 446 calories per serving
    1. Heat the stock. Peel and finely chop the onion and garlic, trim and finely chop the celery. Finely grate the Parmesan.
    2. In a separate pan, heat the oil and 1 small knob of butter over a low heat, add the onions, garlic and celery, and fry gently for about 15 minutes, or until softened but not coloured.
    3. Add the rice and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence.
    4. Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
    5. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
    6. Remove the pan from the heat, add 1 knob of butter and the Parmesan, then stir well.
    7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture.
See details


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From tasteofhome.com
Reviews 4.5
Total Time 25 minutes
Category Desserts
Calories 221 calories per serving
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