spanish rice

Spanish Rice Original
Submitted by: DEED330Rated: 4 out of 5 by 72 members
Prep Time: 20 MinutesCook Time: 55 Minutes
Ready In: 1 Hour 15 MinutesYields: 6 servings
"A great recipe that is similar to the recipe from the homeland! Can be made as a main dish as well."

INGREDIENTS:
1 cup chicken broth
1 cup tomato sauce
6 slices bacon
2 onions, diced
1 cup uncooked white rice
2 tomatoes, diced
2 green bell peppers, diced
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper
to taste
1 (10 ounce) can sliced black
olives, drained (optional)
1 (10 ounce) can whole kernel
corn, drained (optional)

DIRECTIONS:
1.
In a small saucepan over medium heat, combine chicken broth and tomato sauce. Bring to a boil while cooking the following.
2.
In a large skillet over medium heat, cook bacon until evenly brown. Chop bacon, and set aside, reserving the bacon fat. Add onion to skillet, and saute until tender. Stir in rice, and cook until lightly browned, 3 to 5 minutes. Pour in boiling chicken broth and tomato sauce. Add diced tomatoes, green peppers, and chopped bacon. Season with chili powder, salt, and pepper. Cover, and simmer for 30 to 40 minutes. Stir in black olives and corn.

spanish flan

Submitted by: ASOTORated: 4 out of 5 by 198 members
Prep Time: 20 MinutesCook Time: 1 Hour
Ready In: 1 Hour 20 MinutesYields: 8 servings
"This flan is made with condensed and evaporated milk and baked in a pie dish."

INGREDIENTS:
1 cup white sugar
3 eggs
1 (14 ounce) can sweetened
condensed milk
1 (12 fluid ounce) can
evaporated milk
1 tablespoon vanilla extract

DIRECTIONS:
1.
Preheat oven to 350 degrees F (175 degrees C).
2.
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
3.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.
4.
Bake in preheated oven 60 minutes. Let cool completely.
5.
To serve, carefully invert on serving plate with edges when completely cool.

tuna, avacado and bacon sandwich

Submitted by: QAEDONRated: 4 out of 5 by 7 members
Prep Time: 6 MinutesCook Time: 4 Minutes
Ready In: 10 MinutesYields: 2 servings
"This spicy sandwich with bacon, avocado and bacon is excellent for college dorm rooms, small kitchens, rushed cooks!"
INGREDIENTS:
4 slices bacon
1 (6 ounce) can solid white
tuna packed in water
1/2 teaspoon Dijon mustard
1/2 teaspoon prepared
horseradish
1 tablespoon sweet pickle
relish
1 tablespoon minced red onion
1/4 teaspoon paprika
black pepper to taste
2 hoagie buns, split
1 avocado - peeled, pitted and
sliced
1 tomato, sliced
2 slices provolone cheese
2 lettuce leaves
DIRECTIONS:
1.
Cook bacon in the microwave on a paper towel-lined microwave safe plate until crispy, about 4 minutes.
2.
Meanwhile, stir together tuna, Dijon mustard, horseradish, relish, and red onion. Season with paprika and pepper. Divide this mixture between the hoagie buns. On each sandwich, place 1/2 an avocado, 1/2 a tomato, 1 slice provolone cheese, 1 lettuce leaf, and 2 slices bacon.

Avocado Egg Salad

Submitted by: MLONG63Rated: 4 out of 5 by 6 members
Prep Time: 20 Minutes
Ready In: 20 MinutesYields: 12 servings
"This tasty spin on egg salad features a lot of avocado accented with red onion and paprika."

INGREDIENTS:
6 avocados - peeled, pitted,
and cubed
1 teaspoon fresh lemon juice
5 hard-cooked eggs, chopped
1/2 red onion, minced
1/2 cup light mayonnaise
1 tablespoon milk
3 hard-cooked eggs, sliced
1/2 teaspoon paprika

DIRECTIONS:
1.
Toss avocado cubes with lemon juice in a serving bowl; mix avocado with chopped egg and onion. Whisk together the mayonnaise and milk; add to avocado mixture and gently mix. Arrange the remaining eggs sliced atop the salad in rows. Sprinkle top with paprika.

Avocado and Tuna Tapas

Submitted by: La Cocina de RedonditaRated: 4 out of 5 by 11 members
Prep Time: 20 Minutes
Ready In: 20 MinutesYields: 4 servings
"Avocado halves are filled with a tangy tuna salad in this Spanish tapa. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread."

INGREDIENTS:
1 (12 ounce) can solid white
tuna packed in water, drained
1 tablespoon mayonnaise
3 green onions, thinly sliced,
plus additional for garnish
1/2 red bell pepper, chopped
1 dash balsamic vinegar
black pepper to taste
1 pinch garlic salt, or to taste
2 ripe avocados, halved and
pitted

DIRECTIONS:
1.
Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

Spanish-Style Chicken and Sausage

Submitted by: CAKESBYCAMPBELLRated: 4 out of 5 by 38 members
Prep Time: 30 MinutesCook Time: 25 Minutes
Ready In: 55 MinutesYields: 6 servings
"A one-dish meal! Sweet Italian sausage stews with cubed chicken breasts and rice in a savory sauce with peas, tomatoes, onions, green peppers, garlic, herbs, and spices."

INGREDIENTS:
1 tablespoon olive oil
1/2 pound sweet Italian
sausage, sliced
1 (8 ounce) boneless, skinless
chicken breast, cubed
1 medium onion, chopped
1 medium green bell pepper,
chopped
2 cubes chicken bouillon
1 2/3 cups hot water
1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon garlic powder
1 cup frozen green peas
1 1/2 cups instant rice
2 medium tomatoes, diced

DIRECTIONS:
1.
Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
2.
Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
3.
Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.

Tortilla Espanola (Spanish Tortilla)

Submitted by: sjmoraesRated: 5 out of 5 by 4 members
Prep Time: 35 MinutesCook Time: 45 Minutes
Ready In: 2 Hours 20 MinutesYields: 6 servings
"This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be made well in advance of your guest's arrival."

INGREDIENTS:
1/2 cup olive oil
2 pounds baking potatoes,
peeled and cut into 1/4-inch
slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained
and cut into strips
3 ounces Spanish serrano
ham, chopped
2 tablespoons chopped fresh
Italian parsley

DIRECTIONS:
1.
Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
2.
Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
3.
Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
4.
Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
5.
Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.Submitted by: sjmoraesRated: 5 out of 5 by 4 members
Prep Time: 35 MinutesCook Time: 45 Minutes
Ready In: 2 Hours 20 MinutesYields: 6 servings
"This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be made well in advance of your guest's arrival."

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Espinacas con Garbanzos (Spinach with Garbanzo Beans)

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars."
INGREDIENTS:
1 tablespoon extra-virgin olive
oil
4 cloves garlic, minced
1/2 onion, diced
1 (10 ounce) box frozen
chopped spinach, thawed and
drained well
1 (12 ounce) can garbanzo
beans, drained
1/2 teaspoon cumin
1/2 teaspoon salt
DIRECTIONS:
1.
Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

carne con papas

Submitted by: HEATHERMUNOZRated: 4 out of 5 by 14 members
Prep Time: 15 MinutesCook Time: 1 Hour
Ready In: 1 Hour 15 MinutesYields: 6 servings
"An old fashioned Cuban dish, with tender succulent meat and potatoes bursting with flavors. It is definitely a pleaser for any meat and potatoes fan. This recipe is made in a pressure cooker."

INGREDIENTS:
1/2 green bell pepper, seeded
and chopped
1/2 small white onion, chopped
3 cloves garlic, crushed
1/4 teaspoon ground cumin
1/4 teaspoon salt, divided
1/8 cup olive oil

1 tablespoon olive oil
2 tablespoons achiote powder
1 teaspoon ground cumin
2 (8 ounce) cans tomato sauce
2 pounds beef stew meat, cut
into 1 inch cubes
2 white potatoes
1 cup white wine
4 cups water
6 cubes beef bouillon

DIRECTIONS:
1.
In a blender, combine green pepper, onion, garlic, 1/4 teaspoon cumin and salt. Pulse, while pouring 1/8 cup olive oil through top of blender. Blend until smooth; set aside.
2.
Heat 1 tablespoon olive oil in pressure cooker on medium heat. Saute green pepper mixture for 1 minute, then stir in achiote powder and 1 teaspoon cumin. Cook for 1 minute, then stir in tomato sauce. Return to a simmer, then add beef; let simmer for 5 minutes. Stir in potatoes, then pour in wine and water. Drop in the bouillon cubes. Bring to a boil, and cook for 1 minute; add water, if necessary, to cover.
3.
Cover with lid of pressure cooker. Following manufacturer's directions, cook under 15 pound pressure for about 30 to 45 minutes.