Spanish Rice
A ROBUST BLEND OF PARBOILED RICE AND VEGETABLES WITH SOUTH-OF-THE-BORDER FLAVOR
A robust blend of premium parboiled rice, tomatoes, bell peppers, onion and seasonings. Pre-measured ingredients for easy prep and consistency.
Variations
To cooked Spanish Rice add:
- Sliced black olives
- Diced avocado
- Chopped fresh tomato
- Chopped green chilies
- Chopped jalapeño peppers
- Whole kernel corn
- Browned beef, chicken, or sausage
- Diced artichoke hearts
- Shredded white or cheddar cheese
- Sautéed green bell pepper and onions
- Chopped cilantro
Serving Suggestions
-
- PLAIN – As an accompaniment to poultry, fish, or beef.
- CHICKEN RICE MEXICALI – To prepared Spanish Rice, fold in chopped chicken, whole kernel corn, sautéed green bell pepper and onions.
- SPICY GAZPACHO SALAD – Combine cooled, prepared Spanish Rice with freshly chopped onions, tomatoes, green bell peppers, cucumbers, and fresh chopped cilantro. Add olive oil and red wine vinegar to taste.
- HUEVOS RANCHEROS – Place 1 cup prepared Spanish Rice on serving plate. Smooth rice to cover 3/4 of the plate. Top with 2 fried eggs, spoon prepared salsa on top; garnish with fresh cilantro.
Measurements
Cooking Directions
To retain vitamins do not rinse or drain after cooking.
OVEN METHOD
- Combine boiling water, butter, rice and seasoning in shallow baking pan. Stir well.
- Cover tightly and bake in 350ºF. oven until most of liquid is absorbed, about 30 minutes in conventional oven or 25 minutes in convection oven.
- Stir to distribute seasonings. Cover and keep warm (140º to 160ºF.) until serving time. Fluff with fork before serving.
STOVE TOP METHOD
- Bring water and butter to a boil. Stir in rice and seasoning. Reduce heat.
- Cover tightly and simmer 20-25 minutes or until most of liquid is absorbed.
- Transfer rice and all remaining liquid to serving pan. Stir to distribute seasonings. Cover and keep warm (140º to 160ºF.) until serving time. Fluff with fork before serving.
OTHER TIPS
- For firmer rice, decrease water and cooking time slightly.
- For softer rice, increase water and cooking time slightly.
- Leftover rice may be refrigerated.
- To reheat, add 1/4 cup hot water per quart of cooked rice. Cover and heat on low temperature.
- Can be reheated without extra water in microwave or in colander over boiling water.
To find foodservice recipe options from the Think Rice website, browse here.
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