SPANISH RICE SOUP RECIPES

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HAMBURGER SPANISH RICE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Hamburger Spanish Rice Recipe: How to Make It - Taste of Home image

Spanish rice recipes are a favorite busy-day dish for my husband and me. Even though we're retired, I often work on crafts or paint right up to mealtime. —Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 4 servings.

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
1 medium onion, chopped
1/2 green pepper, chopped
1 cup uncooked instant rice
1 can (15 ounces) tomato sauce
3/4 cup hot water
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 teaspoon sugar

Steps:

  • In a large skillet, brown the beef, onion, green pepper and rice. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes or until the rice is tender.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

SPANISH RICE RECIPE - MARTHA STEWART



Spanish Rice Recipe - Martha Stewart image

One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste further tints this colorful companion to all things Tex-Mex.

Provided by Martha Stewart

Categories     Rice Recipes

Number Of Ingredients 9

2 teaspoons vegetable oil
1/2 medium white onion, chopped (1 cup)
1 garlic clove, minced
1 medium carrot, diced (1/4 cup)
1 cup long-grain rice
1 3/4 cups homemade or store-bought low-sodium chicken stock or water
1 tablespoon tomato paste
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

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