SPANISH RICE FROM SPAIN RECIPES

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THE MOST AUTHENTIC SPANISH RICE RECIPE EVER



The Most Authentic Spanish Rice Recipe Ever image

This authentic Spanish rice recipe (Mexican rice recipe) is moist and full of texture with freshly chopped tomato, onions, garlic, and bell pepper.It's a traditional recipe that's easy to prepare and has been passed down through generations of Mexican-Americans.

Provided by firstdayofhome.com

Categories     Side Dish

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8

Number Of Ingredients 8

3/4 cup white rice
3 tbsp vegetable oil
1 medium tomato (chopped fine)
1 clove garlic (minced)
1/2 white onion (quartered or diced)
2-3 strips bell pepper
1 tbsp granulated chicken bouillon
1 3/4 hot water

Steps:

  • Saute rice in 3 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
  • Add the onion,garlic, and bell pepper and saute 1 minute.
  • Add the diced tomato and cook slightly.
  • Add the chicken bouillon and stir just to coat the rice.
  • Immediately add about 1 1/4 cups of the hot water, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
  • Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed.
  • Let stand 5 minutes before serving.

Nutrition Facts : ServingSize 1 g, Calories 122 kcal, CarbohydrateContent 17 g, ProteinContent 2 g, FatContent 5 g, SodiumContent 152 mg, FiberContent 1 g, SugarContent 2 g, SaturatedFatContent 1 g, TransFatContent 1 g, CholesterolContent 1 mg, UnsaturatedFatContent 4 g

SPANISH ONE-PAN CHICKEN RECIPE | HELLOFRESH



Spanish One-Pan Chicken Recipe | HelloFresh image

In Spain, paella is something of a festive dish, made for large gatherings or celebrations and almost always cooked over a wood fire. Don't tell the Spaniards, but we think it's also a pretty great, quick and easy, one-pan stovetop recipe that can be enjoyed even in cozy and intimate settings. Filled with chicken, chorizo, and bright red peppers, our version feels like a meaty, savory, flavor-filled jubilee.

Total Time 35 minutes

Yield 2

Number Of Ingredients 12

12 ounce Chicken Breasts
½ cup Basmati Rice
2 ounce Dried Chorizo
1 unit Yellow Onion
1 unit Red Bell Pepper
¼ ounce Parsley
1 unit Lemon
2 clove Garlic
1 unit Chicken Stock Concentrate
unit Salt
unit Pepper
1 teaspoon Olive Oil

Steps:

  • Wash and dry all produce. Core, seed, and thinly slice bell pepper. Halve, peel, and dice onion. Mince or grate garlic. Slice chorizo into 1/4-inch-thick rounds.
  • Heat a large pan over medium heat. Add chorizo to pan and cook until it crisps and releases some of its oil, 1-2 minutes per side. Set aside, leaving oil in pan.
  • Season chicken on all sides with salt and pepper. Heat same pan over medium heat. (TIP: If pan seems dry, add a drizzle of oil.) Add chicken and sear until browned and cooked through, 5-6 minutes per side. Remove from pan and set aside.
  • Add onion, garlic, bell peppers, and a drizzle of oil to same pan over medium heat. Stir until just softened, 3-4 minutes. Add rice and stir to coat. Stir in 1 cup water, a pinch of salt, and chicken stock concentrate. Cover and reduce heat to low. Simmer until rice is tender, 15-20 minutes.
  • Meanwhile, cut lemon into wedges. Finely chop parsley. TIP: While you wait for rice to finish, try practicing this Spanish phrase: Con pan y vino se anda el camino (life is better with food and wine).
  • Fluff rice with a fork and season generously with salt and pepper. Place chicken on top and sprinkle with crispy chorizo. Remove pan from heat and sprinkle with parsley and a few squeezes of lemon.

Nutrition Facts : Calories 529 kcal, FatContent 14 g, SaturatedFatContent 4.5 g, CarbohydrateContent 54 g, SugarContent 6 g, ProteinContent 50 g, FiberContent 5 g, CholesterolContent 120 mg, SodiumContent 706 mg

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