Best 5 Arroz Spanish Rice Recipes

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

ARROZ: SPANISH RICE

Steps:

• Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
• Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)

Steps:

• In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
• Stir fry for 3 minutes.
• Then put the rice in and stir well.
• Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
• As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
• After 20 minutes turn rice over again and serve.

SO EASY ARROZ CON POLLO (SPANISH CHICKEN AND RICE)

Steps:

• In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
• Add water and tomato; bring to a boil.
• Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
• Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.

ARROZ AL HORNO (BAKED SPANISH RICE)

Steps:

• Preheat oven to 350 degrees.
• Heat oil in pan on medium; sauté pork for 3 minutes.
• Add potato rounds; saute for 3 minutes.
• Add the chickpeas and tomatoes.
• Lower the heat and cook gently for 5-7 minutes.
• Mix in chorizo and rice; stir well.
• Pour in stock and crumbled saffron.
• Bring to boil.
• Place mixture in a casserole dish; cover.
• Place a halved garlic head on top.
• Bake in a medium oven for about 45 minutes.
• Remove garlic head before serving.
• Taste for salt preferences.