Best 2 Bills Spanish Rice Recipes

Indulge in the vibrant flavors of Spanish rice, a delectable dish with origins in the sun-kissed lands of Spain. This culinary masterpiece showcases the harmonious blend of aromatic spices, tender rice, and an array of colorful vegetables. Prepared with the finest ingredients, our collection of Spanish rice recipes promises an explosion of taste that will tantalize your palate. From the classic paella brimming with seafood and succulent meats to the vegetarian delight featuring an assortment of garden-fresh vegetables, each recipe offers a unique twist on this beloved dish. Let your senses be captivated as you embark on a culinary journey through Spain, exploring the diverse flavors and textures that make Spanish rice a true feast for the senses.

Let's cook with our recipes!

COPYCAT RESTAURANT STYLE MEXICAN RICE

Copycat Restaurant Style Mexican Rice image

This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.

Provided by Danelle

Categories Side Dishes

Time 30m

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 cup uncooked white rice
3 cloves garlic minced
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon pepper
Pinch of cayenne pepper
1/4 cup finely diced onion
1/4 cup tomato sauce
1 3/4 cups chicken broth
1-2 tablespoons fresh chopped cilantro

Steps:

Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.

CHICKEN AND CHORIZO RICE

Chicken and Chorizo Rice image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 skinless, boneless chicken thighs (about 1 1/2 pounds)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
1 1/2 cups sliced dried chorizo (about 7 ounces)
3 tablespoons tomato paste
2 cups converted rice
3 tablespoons capers packed in brine
3 1/2 cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving

Steps:

Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.

Tips:

Use the right type of rice. Bill uses medium-grain rice for his Spanish rice. It's a good choice because it holds its shape well and doesn't get too mushy.
Rinse the rice before cooking. This will remove any starch that could make the rice sticky.
Use a good quality olive oil. Olive oil adds a lot of flavor to the rice, so don't skimp on it.
Don't overcrowd the pan. If you add too much rice to the pan, it won't cook evenly.
Cook the rice over medium heat. This will help the rice cook evenly and prevent it from burning.
Don't stir the rice too much. Stirring the rice too much can make it gummy.
Let the rice rest before serving. This will allow the rice to absorb all of the flavors.

Conclusion:

Bill's Spanish rice is a delicious and easy-to-make dish. It's perfect for a weeknight meal or a potluck. With a few simple tips, you can make sure your Spanish rice turns out perfect every time.