This is sort of 3 recipes in 1, but it's
Spanish Rice (can be made in
br>Delicious & Dependable Slow Cooker Recipes.
Spanish Sauce:
In large skillet
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.
ood processor. Pour in the vegetable stock and process the mixture
Combine water, Spanish rice mix, and vegetable oil in a saucepan; bring to a boil. Reduce heat and simmer, covered, until rice is tender, about 7 minutes.
Pour rice into a slow cooker. Add chili beans, frozen bell peppers and onions, salsa, chili powder, paprika, cumin, salt and black pepper. Stir well to combine.
Cook on Low until flavors combine, 6 to 8 hours.
then add the hot sauce, vegetable juice and chicken stock. Add
he onion & garlic in the vegetable oil until the Onion is
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.
to 10.
MENU: Spanish Bean Sausage Stew, Warm Corn
Preheat the oven to 350\u00b0F In a 10\" ovenproof skillet, or stove-top safe casserole dish and cook the vegetable oil, bacon, onion, bell pepper, and garlic clove over medium heat, stirring, until onions are golden. This should take about 5 minutes.
Add the rice and stir until well-coated.
Add the remaining ingredients and bring to a boil.
Stir once, cover, and transfer to the oven. Bake until the liquid is absorbed and the rice is tender, about 25 minutes. Uncover and let stand for 5 minutes before serving.
In 1/4 cup vegetable oil, simmer shrimp, onion and green pepper for 3 minutes.
Add tomato juice, saffron, sugar and bay leaf.
Cover and simmer 5 minutes.
Add water, salt, pepper and oregano.
Bring to a boil.
Add rice.
Reduce heat, cover and cook for 20 minutes.
Stir occasionally until rice is cooked.
Serves 6.
aste. Add the fish and vegetable stock, bring to a boil
ins. Add rice, orange juice, vegetable stock and reserved mussel liquid
eep warm.
Heat the vegetable oil in a saucepan until
large Dutch oven, heat vegetable oil over medium heat. Deep
In a heavy pot, fry rice, pepper and onions slowly in the vegetable oil, until golden brown.
Add water, garlic, tomato sauce and Rotel to the pot.
Over medium-low heat, cover and simmer, stirring occasionally, until rice is tender and liquid is absorbed, about 20-25 minutes.
Salt and pepper to taste.
iquid like consistency.Cut the Spanish onion in half. take one
eartland Cooking Casseroles Traditional American Recipes.