Rotel Spanish Rice Recipe

Low Sodium Spanish Rice Hacking Salt

WEBMay 3, 2016 · Instructions. In a large skillet (with lid) or dutch oven heat the oil. Add the rice, peppers, and onion and saute until the rice browns …

1. In a large skillet (with lid) or dutch oven heat the oil
2. Add the rice, peppers, and onion and saute until the rice browns and the peppers and onions are tender
3. Stir in the tomatoes and water.
4. Add the cumin, paprika, and chili powder

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Easy Spanish Rice Recipe Belly Full

WEBApr 29, 2014 · Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn. Add the Rotel and …

1. In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes.
2. Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn.
3. Add the Rotel and chicken stock to the pan with the onion mixture. Bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes.
4. Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.

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Spanish Rice with Ground Beef Valerie's Kitchen

WEBOct 21, 2020 · Cook the ground beef in a skillet over medium-high heat, stirring to break it up, until browned and crumbly. Drain or blot excess …

1. Place a deep 12-inch skillet over MEDIUM-HIGH heat. Add ground beef and cook, stirring to break it up, until browned and crumbly, about 5 minutes. Drain or blot excess grease if necessary. Add the bell pepper, onion, and garlic. Cook, stirring occasionally for 3 to 4 minutes, until the onion and bell pepper have softened slightly. Add the uncooked rice, Rotel tomatoes, tomato sauce, and taco seasoning mix and stir to combine well. Stir in the broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes.
2. Remove the cover and stir the mixture well. Stir in the frozen corn, cover the skillet and continue to cook for another 5 minutes until the liquid has been absorbed and the rice is tender.
3. Stir well and garnish with cilantro, if desired. Serve with any Mexican entrée, rolled in tortillas, or just add toppings and make it a meal!

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