CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE
I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.
Provided by Belinda in Austin
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
- Remove chicken from marinade, and sprinkle with garlic salt and pepper.
- Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
- Serve with Mexican rice and black beans.
- Mexican Rice:.
- Cook rice in 1 tablespoon oil, until lightly browned.
- Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
Nutrition Facts : Calories 362.7, Fat 7.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 610.9, Carbohydrate 39.9, Fiber 1.6, Sugar 0.9, Protein 31.1
MEXICAN RICE
Restaurant-style Mexican rice can easily be made right at home, and it tastes a million times better too!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in rice until toasted, about 2 minutes. Stir in tomato sauce and vegetable broth, and bring to a simmer, about 2 minutes. Stir in corn, carrots, peas, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 13-16 minutes. Stir in tomatoes. Serve immediately, garnished with cilantro, if desired.
BELINDA'S MEXICAN RICE
This is Mexican rice, which doesn't have a tomato base, like Spanish rice. It is mild and light-tasting. I originally (incorrectly) posted this with a copycat recipe with Chili's Margarita chicken. It made it seem as though this was a copycat recipe; however, this is my own rice recipe, and I make it as a side for all of my Tex-Mex recipes!
Provided by Belinda in Austin
Categories Rice
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Sauté the rice in the oil for a couple of minutes, until it starts to get lightly browned.
- Add broth, salsa, cumin, and garlic salt; bring to a boil, then cover and simmer for 20-25 minutes, or until done.
Nutrition Facts : Calories 224.8, Fat 4.4, SaturatedFat 0.7, Sodium 482, Carbohydrate 39.2, Fiber 1.6, Sugar 0.8, Protein 5.8
MEXICAN RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
MEXICAN BLACK BEANS AND RICE
This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.
Provided by DannyBoy
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 4
Number Of Ingredients 15
Steps:
- Heat coconut oil in a large skillet over medium-low heat. Add chili powder, garlic powder, cumin, and coriander; fry until fragrant, about 30 seconds. Add celery, cook and stir until softened, 3 to 5 minutes.
- Add tomato, frozen corn, oregano, and cilantro; stir to coat. Stir in black beans and salsa. Bring to a simmer and cook for 10 to 15 minutes, adding water as needed to keep the mixture saucy.
- Remove from the heat and stir in cooked rice until coated. Season with salt.
Nutrition Facts : Calories 304 calories, Carbohydrate 49.7 g, Fat 8 g, Fiber 10 g, Protein 10.5 g, SaturatedFat 6.1 g, Sodium 668.8 mg, Sugar 3.2 g
MEXICAN RICE
Diana Kennedy, the doyenne of Mexican cooking, has documented that country's technique for simmering one-pot meals from short-grain rice. Her recipe is a basic spice dish, endlessly amenable to different ingredients and moods.
Provided by Molly O'Neill
Categories side dish
Time 1h10m
Yield Six servings
Number Of Ingredients 10
Steps:
- Soak rice in hot water for 10 minutes. Drain. Rinse with cold water and drain well. Place tomatoes, onion and garlic in a blender. Puree until smooth. Set aside.
- Heat oil in a medium-large, heavy-bottom pot over medium-high heat. Add rice. Cook, stirring frequently, until rice turns a light golden color, about 5 minutes. Stir in the tomato puree. Cook for 8 minutes, frequently scraping the bottom of the pan to prevent sticking.
- Stir in broth, salt and vegetables and giblets, if using. Cook, uncovered, until all the broth has been absorbed and air holes appear on the surface of the rice, about 20 minutes. Turn heat to very low. Cover the pot with a towel. Continue cooking for 5 minutes. Remove from heat. Let stand, covered, for 15 minutes. Adjust seasoning if needed and serve.
Nutrition Facts : @context http, Calories 296, UnsaturatedFat 8 grams, Carbohydrate 45 grams, Fat 9 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 1 gram, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams
BELINDA'S MEXICAN CASSEROLE
Steps:
- Cook rice as usual adding one pkg. of taco seasoning as you cook. Brown ground beef, drain. Add second pkg. of taco seasoning, stir through. Add corn and ranch style beans, and cooked rice to skillet, mix well.
- Layer:
- In round baking dish, layer tortilla, meat mixture, then cheese. Repeat till top is reached, making cheese top of dish.
- Bake at 350°F for 10-15 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEXICAN RICE
Blending all the ingredients allows room for great variation in vegetables. Jalapeños or other chilies can be added for heat and character. Water can take the place of chicken stock for vegetarians. Canned tomatoes offer a deep flavor, but it is a good way to use up fresh tomatoes that are on the brink, as well.
Provided by Kim Severson
Categories side dish
Time 40m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Blend vegetables, salt and stock or water together into a mostly smooth purée (a few small pieces of onion and pepper are fine).
- In a large skillet with a tightfitting lid, heat oil. Add rice and toast until it absorbs most of the oil and begins to smell nutty.
- Add blended ingredients, stir gently with a wooden spoon to prevent breaking up the rice too much and bring to a light boil. Cover, reduce heat to the lowest setting possible and cook undisturbed for 17 minutes. Let sit for another 10 minutes.
Nutrition Facts : @context http, Calories 190, UnsaturatedFat 5 grams, Carbohydrate 32 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 395 milligrams, Sugar 3 grams, TransFat 0 grams
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