Best 9 Spicy Spanish Rice Recipes

GUY'S SPICY SPANISH RICE

Steps:

• Heat the grill or broiler to high.
• Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside.
• In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes.
• Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.

SPICY AMERICAN SPANISH RICE

Steps:

• Melt butter in a skillet over medium heat. Cook and stir rice in the melted butter until rice is lightly browned, 3 to 4 minutes. Stir bell pepper and onion into rice and cook until bell pepper is softened and onion is translucent, 5 to 8 minutes.
• Break the ground beef into the rice mixture; cook and stir until beef is completely browned, 8 to 10 minutes. Stir tomato sauce and diced tomatoes into ground beef mixture. Cover, reduce heat, and simmer until rice is tender and liquid is absorbed, about 20 minutes.

SPICY SPANISH PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Sprinkle salt and pepper on pork chops.
• Brown pork chops in 2 tbl of the butter in a sautee pan.
• Remove pork chops from pan and set aside.
• Add remaining 2 tbl of butter to pan.
• Add orzo and sautee until slightly browned.
• Add rice to pan, stir and remove from heat.
• Pour rice on the bottom of a lightly greased 13x9 baking dish.
• Place pork chops on top of rice.
• Scatter sliced onions and peppers over the pork chops.
• Combine remaining ingredients in a bowl and pour over pork chops.
• Cover baking dish with foil.
• Bake for 50-60 minutes until rice is done.

SPICY SPANISH RICE

Steps:

• Preheat oven to 350°. In a greased 2-qt. baking dish, combine rice, onion, olives, cumin, tomatoes, water and oil. Cover and bake 45 minutes. , Stir in cheese. Bake, uncovered, 10-15 minutes longer or until rice is tender and liquid is absorbed. Stir in cilantro if desired.

SPICY SPANISH RICE STUFFED PEPPERS

Steps:

• 1. In large bowl mix together ground beef and pork until blended. Add dry onion soup mix, egg , diced jalapeno peppers, 1/4 cup tomato sauce, precooked rice, salt/pepper (to taste) ... mix together all ingredients
• 2. With knife poke a couple holes in bottom of each pepper to allow grease to run out. Fill each pepper to top with meat mixture. In preheated 325 degree oven place stuffed peppers in roaster / baking dish sprayed lightly with non stick cooking spray with about 1/3 cup of water. Bake for approx 25 minutes or until meat begins to brown ..remove from oven and with baster remove any excess grease from pan then generously spoon over each pepper with tomato mixture .. pour remaining tomato mixture around peppers... return to oven for additional 20-25 minutes .. remove from oven and spoon cheese (of your choice) over each pepper and return to oven for addtional 5-7 minutes until cheese is melted.
• 3. * any remaining rice left over can be scattered about roasting pan over the tomato mixture. Suggestion: Serve with mashed potatoes and vegetable of your choice. Note: leftover peppers and sauce can be frozen

SPICY SPANISH SAFFRON RICE

Steps:

• In a large skillet or saucepan with a lid sauté onion and jalapeños in olive oil until softened.
• Stir in garlic, herbs, zucchini, red pepper, green pepper and tomatoes and cook with lid on for 10 minutes.
• Add rice, broth and saffron milk and stir to combine, cook till the rice is just tender and the liquid nearly absorbed 15-20mins.
• Stir in peas, salt and pepper and let cook a further 10mins or until peas are cooked through and tender.

MILD OR SPICY SPANISH RICE

Steps:

• 1. NOTE: Different types of rice call for different amounts of liquid, go by package directions for info.
• 2. Simmer broth with 4 cloves of garlic and 12 chile de arbol dried peppers for 15 min. But sure to have the amount of broth your rice calls for when finished.
• 3. Remove stems from chiles and place peppers and garlic in food processor with about 1/2 to 1 c of broth. Puree and set aside.
• 4. In a large skillet melt butter. Add rice and all dry spices and chopped anaheim pepper, cook over med high heat for about 10 min. Add broth including the chiles and garlic. Cover and bring to a boil, reduce to a simmer and cook according to package directions.

SPICY SPANISH-STYLE RICE

Steps:

• Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.
• Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

GUY'S SPICY SPANISH RICE

Steps:

• Heat the grill or broiler to high. Arrange the red bell, poblano, jalapeno, serrano and corn on the grill or under the broiler. Char, turning frequently, until the peppers have blistered and corn is starting to brown slightly. The smaller peppers will finish first, as they do, transfer to a small paper bag and close. Let the peppers sweat and cool, then remove the seeds and skin and dice. Cut the corn kernels from cob. Add the peppers and corn to a small bowl and stir to combine. Set aside. In a large Dutch oven, heat the oil over medium-high heat. Add the onion, yellow bell pepper and chayote. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers and corn, the olives, black beans and tomatoes. Cook until the rice is tender, about 6 to 8 minutes. Turn off the heat, add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve immediately.