RICE WITH HOT SAUCE RECIPES

SPANISH RICE USING TOMATO SAUCE RECIPE - FOOD.COM

Spanish Rice Using Tomato Sauce Recipe - Food.com image

Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/2 cups rice
2 cups chicken broth or 2 cups vegetable broth
1 cup tomato sauce
3 minced garlic cloves
1/4 cup chopped onion
2 tablespoons oil

Steps:

In medium saucepan, heat oil over medium heat. Add in garlic and onion. Saute 1-2 minutes until softened.
Add in dry rice. While stirring, cook for about 5 minutes until rice is golden brown.
Slowly add in broth and tomato sauce into rice, not directly onto hot pan. Stir; bring to boil.
Turn heat to low and cover. Let simmer for 20 minutes.
Fluff with fork.

Nutrition Facts : Calories 364.9, FatContent 8.1, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 695.8, CarbohydrateContent 63.5, FiberContent 2.2, SugarContent 3.4, ProteinContent 8.4

RICE RECIPES | BBC GOOD FOOD

Rice recipes | BBC Good Food image

Make a meal of this storecupboard staple by using long grain, basmati or easy cook to make simple dishes like pilaf, salad, stir-fry and one-pots.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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HOMEMADE RED HOT SAUCE RECIPE | FOOD NETWORK

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Category condiment
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ARANCINI BALLS RECIPE | JAMIE OLIVER RICE RECIPES

You can always use leftover risotto – just start the recipe from step 6
From jamieoliver.com
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Calories 549 calories per serving

1. Peel and finely chop the onions, finely grate the Parmesan, and zest the lemon.
2. Place the butter in a large pan over a low heat with a drizzle of olive oil, add the onions and cook for 15 minutes, or until soft but not coloured.
3. Turn the heat up to medium, pour in the risotto rice and stir for a few minutes, to ensure every grain is coated, then add the saffron and stir well.
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5. Stir in the grated Parmesan and a squeeze of lemon juice, then leave to cool while you make the filling.
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13. Carefully lower in the arancini with a slotted spoon, in batches of four, and deep-fry for 8 minutes, or until golden and crispy. Transfer to a double layer of kitchen paper to drain.
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SPANISH RICE USING TOMATO SAUCE RECIPE - FOOD.COM

Since I can't eat entire tomatoes, I'm grateful for a recipe that uses tomato sauce instead of crushed tomatoes, etc. This recipe comes from Host Chelsie Kenyon on About.com's Mexican cooking forum. Thank you, Chelsie! Please see Chelsie's original recipe here at http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm You can make the salt nonexistent in this recipe by using no-salt tomato sauce and chicken broth.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 364.9 per serving

Fluff with fork.

See details

RICE RECIPES | BBC GOOD FOOD

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Category condiment
Cuisine american

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