Some easy Spanish recipes include pipirrana, or Spanish potato salad, and quick and easy Spanish rice. To make pipirrana, submerge 6 eggs in cold water in a saucepan, and bring the water to a boil. Turn off the heat, and cover the pan. After 10 to 12 minutes, remove the eggs, and allow them to cool. Peel the shells, and quarter the eggs.
Fill a large pot with salted water, and bring it to a boil. Add 6 peeled and cubed potatoes, and cook them until just tender, approximately 15 minutes. Drain the potatoes, and combine them with the eggs in a large mixing bowl.
Add 1 diced green bell pepper, 1 diced red bell pepper, 1/2 chopped onion, 1 large fresh chopped tomato and 1 6-ounce can of drained tuna. To these ingredients, add 1/2 cup of halved green olives, 1/4 cup of extra-virgin olive oil, 2 tablespoons of distilled white vinegar and salt to taste. Thoroughly combine the ingredients, and chill the potato salad before serving.
To make Spanish rice, cook 1/4 cup of chopped onion and 2 minced cloves of garlic in 2 tablespoons of vegetable oil over medium heat for five minutes or until tender. Stir in 3 cups of uncooked instant rice, and continuously stir the rice until it is just opaque, about one to two minutes. Add 2 1/4 cups of chicken broth, 1 cup of V8 or similar vegetable juice, and 1 1/2 teaspoons of taco seasoning. Bring the liquid to a boil, and then reduce the heat, cover the skillet, and allow it to simmer for about five minutes or until there is no more liquid in the pan.