Spanish Rice

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Spanish chicken and rice

Image credit: (N/A) – taste.com.au

Ingredients

  • 750g chicken thigh cutlets, cut each piece in half along the bone
  • 1/4 cup plain flour
  • Salt and pepper
  • 2 tablespoons olive oil
  • 150g chorizo, cut into thin rounds
  • 1 onion, peeled, halved and sliced crossways
  • 2 cloves garlic, sliced
  • 2 long red capsicums, sliced lengthways, seeds removed and sliced crossways
  • 2 fresh bay leaves
  • 1 tablespoon paprika
  • Pinch saffron strands
  • 400g can diced tomatoes
  • 800 ml Massel chicken style liquid stock
  • 2 cups white or brown rice
  • 1/2 cup frozen peas

Method

  • Step 1
    Place the chicken pieces in a zip lock bag with the flour, season with salt and pepper. Seal the bag and shake to coat the chicken pieces evenly. Shake off any excess flour.
  • Step 2
    Heat the olive oil in a 30cm large heavy based saucepan over a high heat. Cook the chicken pieces skin side down for 2–3 minutes or until golden brown. Turn the chicken and cook the other side for 1 minute. Transfer the chicken to a plate.
  • Step 3
    Reduce heat to medium, cook the chorizo sausage over the heat for 2-3 minutes or until crisp. Transfer the chorizo to a plate. Discard all but 1 tablespoon of oil from the pan.
  • Step 4
    Cook the onion, garlic and capsicum in the reserved oil for 3 minutes or until it softens. Add the bay leaves, paprika and saffron stir over the heat. Add the tomatoes and chicken stock, cover and bring to the boil.
  • Step 5
    Add the rice, simmer uncovered for 8 minutes. Add the chicken and chorizo and season to taste. Cover and simmer for 10 minutes. Remove the saucepan from the heat, add the peas, cover and set aside to steam in its own heat for 10 minutes

Prawn and chorizo Spanish rice

Image credit: Mark O'Meara – taste.com.au

Ingredients

  • 450g packet white long-grain rice in 2 1/2 minutes
  • 2 tablespoons olive oil
  • 1 red onion, cut into thin wedges
  • 2 garlic cloves, crushed
  • 1 (120g) chorizo sausage, thinly sliced
  • 1 medium red capsicum, cut into 1cm pieces
  • 2 teaspoons mild paprika
  • 250g frozen cooked and peeled prawns, thawed
  • 1 cup frozen peas
  • Lemon wedges, to serve
  • Crusty bread, to serve

Method

  • Step 1
    Cook rice following packet directions. Set aside.
  • Step 2
    Meanwhile, heat oil in a large, non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add chorizo and capsicum. Cook for 5 minutes or until chorizo is golden.
  • Step 3
    Add paprika and prawns. Cook for 2 to 3 minutes or until prawns are heated through. Add peas and rice. Season with salt and pepper. Cook, tossing, for 3 to 4 minutes or until heated through. Spoon into bowls. Serve with lemon wedges and crusty bread.

Spanish rice

Image credit: Steve Brown – taste.com.au

Ingredients

  • 2 tablespoons olive oil
  • 3 red onions, halved, thinly sliced
  • 2 garlic cloves, peeled, thinly sliced
  • 3 large fresh green chillies, thickly sliced diagonally
  • 400g (2 cups) white long-grain rice
  • 500ml (2 cups) Massel beef stock
  • 1 x 400g can diced tomatoes
  • 1 x 400g can red kidney beans, rinsed, drained
  • 125g (1/2 cup) sour cream
  • 1 bunch fresh coriander, leaves picked

Method

  • Step 1
    Heat the oil in a saucepan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 5 minutes, or until soft.
  • Step 2
    Add the rice and cook, stirring, for 3 minutes or until glassy. Add the stock and tomato and bring to the boil. Reduce heat to medium-low and cook, covered, for 12 minutes or until liquid is absorbed. Remove from heat. Cover and set aside for 10 minutes or until rice is tender. Add the beans and combine.
  • Step 3
    Divide among serving bowls. Top with sour cream and coriander to serve.

Spanish-style rice with chicken and chorizo

Image credit: Catherine Sutherland and Brett Stevens – taste.com.au

Ingredients

  • 2 tablespoons vegetable oil
  • 1 chorizo sausage, halved lengthways, thinly sliced
  • 2 small red onions, thinly sliced into rings
  • 1 large red capsicum, thinly sliced
  • 300g chicken stir-fry strips
  • 300g brown rice
  • 1/2 cup (125ml) dry white wine
  • 1 teaspoon sweet paprika
  • 400g can cherry tomatoes*
  • 2 cups (500ml) Massel chicken style liquid stock

Method

  • Step 1
    Preheat oven to 200°C. Heat the oil in a flameproof casserole over medium heat. Add chorizo and onion and cook, stirring, for 2 minutes. Add the capsicum and cook, stirring, for 2 minutes or until softened. Add chicken and rice and cook, stirring, until chicken colours.
  • Step 2
    Add wine and simmer rapidly over high heat until reduced by half. Add the paprika, tomatoes, stock and 11/2 cups (375ml) boiling water, and bring to the boil. Cover the casserole with a tight-fi tting lid and cook in the oven for 1 hour or until the rice is tender, then serve.

Smoky vegetarian Spanish rice

Image credit: Andrew Young – taste.com.au

Ingredients

  • 1 1/2 cups medium grain rice
  • 1 1/2 cups Massel vegetable liquid stock
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon extra virgin olive oil
  • 1 small red onion, halved, thinly sliced
  • 1 large red capsicum, cut into 3cm pieces
  • 1 large green capsicum, cut into 3cm pieces
  • 150g green beans, trimmed, halved diagonally
  • 2 garlic cloves, finely chopped
  • 1 1/2 teaspoons smoked paprika
  • 3/4 cup frozen peas
  • 1 cup mixed olives
  • 1/4 cup chopped fresh flat-leaf parsley leaves
  • 2 tablespoons lemon juice
  • Lemon wedges, to serve

Method

  • Step 1
    Place rice, stock, 1 cup water and turmeric in a medium heavy-based saucepan over high heat. Stir to combine. Cover. Bring to the boil. Reduce heat to low. Simmer for 10 to 12 minutes or until liquid is absorbed. Remove from heat. Fluff rice with fork. Set aside, covered, for 5 minutes.
  • Step 2
    Meanwhile, heat oil in a large, deep frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum and beans. Cook, stirring occasionally, for 5 minutes or until just tender. Add garlic and paprika. Cook for 1 minute.
  • Step 3
    Add rice mixture, peas and olives to the pan. Toss mixture over heat until peas are heated through. Remove from heat. Add parsley and lemon juice. Season with salt and pepper. Toss gently to combine. Serve with lemon wedges.

Spanish rice with paprika spiced scotch fillet

Image credit: Stuart Scott – taste.com.au

Ingredients

  • 1 tablespoon olive oil
  • 1 red onion, halved and thinly sliced
  • 2 cloves garlic, crushed
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 cups arborio rice
  • 2 1/2 cups (625 ml) Massel chicken style liquid stock
  • 2 carrots, peeled, halved lengthways and sliced on the diagonal
  • 1 bunch green asparagus, trimmed and sliced on the diagonal
  • 4 scotch fillet steaks, (about 750g)
  • Salt & freshly ground black pepper
  • 2 teaspoons smoked paprika, extra

Method

  • Step 1
    Heat half of the olive oil in a large heavy based saucepan over moderate heat. Saute onion and garlic for 2-3 minutes or until soft and translucent. Add paprika and rice and toss over heat to combine. Add stock and bring to the boil. Cover and simmer for 5 mins.
  • Step 2
    Add carrot and asparagus, reduce heat to low, cover and simmer for 5 minutes or until the stock has been absorbed. Remove from heat and set aside to steam for another 10 minutes.
  • Step 3
    Meanwhile, season steaks with salt and pepper and using fingers rub extra paprika and remaining oil onto both sides of the steaks. Heat a heavy-based frypan and cook steaks for 4 mins each side, or until done to your liking. Serve the steaks with the Spanish rice.

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