SPANISH RICE RECIPE TOMATO 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

BEST SPANISH RICE RECIPE - HOW TO MAKE SPANISH RICE

Best Spanish Rice Recipe - How To Make Spanish Rice image

Spanish Rice from Delish.com is a perfect side for dinner.

Provided by Lena Abraham

Categories dairy-free low-cost low-fat low sugar vegetarian weeknight meals side dish

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 14

Ingredients

2 tbsp. extra-virgin olive oil
1/4 medium onion, finely chopped
1/2 red bell pepper, finely chopped
2 c. long grain white rice
2 c. low-sodium chicken broth
1 c. tomato sauce
Juice of 1/2 lemon
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 tbsp. freshly chopped cilantro, for garnish

Steps:

In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes. Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer. Cover with a lid and cook until all liquid is absorbed, 15 to 18 minutes. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Season to taste with salt and pepper, top with cilantro, and serve immediately.

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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
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Calories 364.9 per serving

Fluff with fork.

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BEST SPANISH RICE RECIPE - HOW TO MAKE SPANISH RICE

Spanish Rice from Delish.com is a perfect side for dinner.
From delish.com
Reviews 3.7
Total Time 50 minutes
Category dairy-free, low-cost, low-fat, low sugar, vegetarian, weeknight meals, side dish
Cuisine Spanish

In a medium saucepan over medium heat, heat oil. Add onion and pepper and cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes. Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer. Cover with a lid and cook until all liquid is absorbed, 15 to 18 minutes. Remove from heat and let rest for 3 to 4 minutes, then remove lid and fluff rice with a fork. Season to taste with salt and pepper, top with cilantro, and serve immediately.

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