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Spicy Mexican Rice

SPICY MEXICAN RICE

this is one of my favorite recipes. whenever i cook anything mexican, i prepare this as a side dish. i have been known to eat it right out of the pan, before it is even finished cooking.

Time: 35 minutes

Steps:

  • slice one of the onions in very thin slices
  • finely chop the other onion
  • mash the garlic with the salt to make a paste
  • heat the bacon drippings in a medium sauce pan
  • add chopped onions and garlic paste
  • cook and stir until onions are translucent
  • puree the two cans of rotel mexican diced tomatoes with lime juice and cilantro
  • add pureed rotel , chicken broth , chili powder and cumin
  • bring mixture to a boil
  • stir in instant rice and sliced onions
  • cover and let stand over very low heat 15 to 20 minutes , or until liquid is absorbed


Spicy Mexican Rice image

Number Of Ingredients: 9

Ingredients:

  1. red onion
  2. garlic clove
  3. salt
  4. bacon grease
  5. rotel diced tomatoes
  6. chicken broth
  7. chili powder
  8. cumin
  9. instant rice


MEXICAN SPICED RICE

Quick and simple way to add some extra flavor to plain old white rice. This was something I threw together to go with some fajitas I had made. I usually make this rice in my rice cooker, but it works on the stove top as well. I've used regular long grain rice, or parboiled, both work fine.

Recipe From food.com

Provided by Kozmic Blues

Time 25m

Yield 4 cups rice

Steps:

  • Mix dry rice, spices and dried onions.
  • Cook rice according to package directions, either on stove top or in rice cooker.
  • Fluff rice with fork.
  • Add cheese to warm rice and let melt a bit.
  • Add cilantro and combine well.


Mexican Spiced Rice image

Number Of Ingredients: 9

Ingredients:

  • 2 cups white rice
  • 1 tablespoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon oregano
  • 2 -3 tablespoons dried onion flakes
  • 1/2 teaspoon cayenne pepper, to taste
  • 1 tablespoon spicy cajun seasoning (mine is not this brand, but I'm sure something with ingredients like Emeril's Essence will work just) (optional)
  • 1/4 cup of chopped cilantro
  • 4 -6 ounces chevre cheese (soft goat cheese)


SPICY MEXICAN RICE

This is one of my favorite recipes. Whenever I cook anything Mexican, I prepare this as a side dish. I have been known to eat it right out of the pan, before it is even finished cooking.

Recipe From food.com

Provided by Chef Howe

Time 35m

Yield 16 serving(s)

Steps:

  • Slice one of the onions in very thin slices. Finely chop the other onion.
  • Mash the garlic with the salt to make a paste.
  • Heat the bacon drippings in a medium sauce pan. Add chopped onions and garlic paste. Cook and stir until onions are translucent.
  • Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
  • Add pureed Rotel, chicken broth, chili powder and cumin. Bring mixture to a boil. Stir in instant rice and sliced onions.
  • Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.


Spicy Mexican Rice image

Number Of Ingredients: 10

Ingredients:

  • 1 small red onion, sliced
  • 1 small red onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 2 -3 tablespoons bacon grease
  • 2 (14 ounce) cans Rotel diced tomatoes (Mexican)
  • 2 cups chicken broth
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 3 cups instant rice


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