Saute the green pepper, celery, rice/spaghetti and onion in butter until the veggies are tender.
Stir in the remaining ingredients. Cover and simmer for 15-20 minutes or until rice is tender and liquid is absorbed, stirring occasionally.
This is sort of 3 recipes in 1, but it's
Heat oil in a big skillet or sauce pan add frozen sofrito, cilantro
season chicken with adobo and 2 packets of sazon until well browned.
add every thing else and cook for 1/2 hour
then add 1 can of beans and the other packet of sazon.
cook for another half an hour, the last 5 min of cooking add spanish olives.
serve with yellow rice.
orizo and pancetta and fry until pancetta is crisp. And brown chicken and remove
Prepare rice mix according to package directions. Meanwhile, in a large skillet cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1/3 cup cheese; roll up.
Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350\u00b0 for 8-10 minutes or until the cheese is melted.
Place eggplant cubes on a plate and sprinkle with salt then let them sit for 30 minutes to remove bitterness. Rinse off the cubes in a collander then pat them dry with a paper towel.
Preheat oven to 425 degrees F.
Place eggplant cubes onto a nonstick baking sheet and drizzle the oil over them.
Grind the fresh pepper over the eggplant to give them all a light dusting.
Sprinkle the just under 1 tsp salt over the cubes.
Sprinkle the garlic powder over the cubes.
Bake for 30 minutes, give it a stir midway thru.
edium heat. Saute the shallots and garlic for 2-3 mins
Coat steaks with flour.
In skillet, brown steaks in oil. Transfer to lightly greased 9-inch square baking dish.
Season with salt and pepper; set aside.
Saute onion slices; add Spanish rice and sugar and mix well.
Spoon rice mixture over steaks; sprinkle with parsley flakes.
Make Spanish rice according to directions, except use stewed tomatoes in place of tomato sauce and add meat.
When cooking is finished, top with grated cheese.
Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!
Prepare Spanish rice as directed on package.
Brown ground meat with chopped onion and pepper.
Add to cooked Spanish rice and simmer about 10 minutes more.
Delicious!
In a large skillet, cook chicken in butter for 4 minutes per side; remove chicken and set aside.
Add Rice-A-Roni to skillet and cook, stirring, until golden.
Stir in tomatoes, water, Spanish seasoning mix and okra.
Bring to a boil, reduce heat and add chicken.
Cover and simmer for 15 minutes, stirring once or twice.
illet over medium-high and cook chorizo and corn until corn begins
Combine Spanish rice and tuna in a saucepan.
Sprinkle with Parmesan cheese.
Heat until piping hot.
Stir often.
Serves 4. If you need more, add either another can of tuna or another can of Spanish rice.
edium heat, and cook and stir the Spanish onion and garlic until the
Cream together oleo and sugars.
Add eggs and vanilla.
Beat. Sift together flour, soda and baking powder and beat into other ingredients well.
Add corn flakes, rolled oats, Spanish peanuts and chocolate bits.
Drop on cookie sheet.
Bake at 375\u00b0 for 10 minutes.
saucepan. Add rice mix and 1 tablespoon olive oil. Boil
ith the slice of onion and the bay leaves. Add the
Dredge chicken in flour; shake off excess.
Lightly brown in oil and remove from pan.
Lightly saute jalapeno, onion and bell pepper.
Add garlic, Spanish rice and seasoning in package. Follow package instructions and add 2 bouillon cubes.
Bring to a boil; add chicken pieces.
Lightly mix.
Cover and cook on low heat for about 20 minutes or until liquid has evaporated.
In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of the rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Meanwhile, in a large bowl, combine the chicken, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375 for 20-25 minutes of until heated through. Yield: 8 servings.