Best Mexican Rice Recipe

MY FAVORITE MEXICAN RICE



My Favorite Mexican Rice image

I found this on a different recipe site and tweaked it a little to suit our tastes. It's our favorite Mexican rice that we've tried.

Recipe From allrecipes.com

Provided by wakkojenni

Categories     Side Dish     Rice Side Dish Recipes

Time 50m

Yield 6

Number Of Ingredients: 11

3 tablespoons vegetable oil
1 cup long grain white rice
2 ½ cups chicken broth
1 (4 ounce) can tomato sauce
1 (4 ounce) can canned chopped green chiles, drained
1 small onion, minced
2 cloves garlic, minced
1 ½ teaspoons salt
½ teaspoon ground cumin
¼ teaspoon chili powder
1 ½ cups shredded Monterey Jack cheese
Calories293.7 calories
Carbohydrate28.4 g
Cholesterol25.1 mg
Fat15.7 g
Fiber1.2 g
Protein9.8 g
SaturatedFat6.5 g
Sodium1053.1 mg
Sugar2 g

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Stir in rice; cook and stir until rice is lightly browned and gives off a toasted fragrance, 5 to 7 minutes. Stir in the chicken broth, tomato sauce, green chiles, onion, garlic, salt, cumin, and chili powder. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, about 25 minutes, stirring occasionally. Spread Monterey Jack cheese on top, then replace the lid and allow the cheese to melt, about 5 minutes more.


MARIA'S MEXICAN RICE



Maria's Mexican Rice image

My mom is from Nuevo Laredo, Mexico and this is how she has been making rice all her life. One day I finally stopped and measured the amounts she used while cooking. In my view this is the perfect Mexican rice. It's not too greasy or dry, nice color, and great flavor. The Serrano pepper will add flavor but no heat to this recipe since it is used whole and not chopped. If you would like spicy Mexican rice, de-seed and chop the Serrano before adding it to the mix.

Recipe From allrecipes.com

Provided by viv85e

Categories     Side Dish     Rice Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients: 10

2 tablespoons olive oil
1 cup rice
½ large onion, diced
½ tablespoon salt
⅛ teaspoon ground cumin
⅛ teaspoon ground black pepper
2 ½ cups water
⅓ cup tomato sauce
1 tablespoon chicken bouillon (such as Knorr®)
1 whole serrano chile pepper
Calories163.9 calories
Carbohydrate26.8 g
Cholesterol0.1 mg
Fat4.9 g
Fiber0.9 g
Protein2.7 g
SaturatedFat0.7 g
Sodium845.4 mg
Sugar1.3 g

Steps:

  • Heat oil in a saucepan over medium heat. Cook and stir rice and onion in the hot oil until browned, about 5 minutes; season with salt, cumin, and pepper. Pour water over the rice mixture. Stir tomato sauce and chicken bouillon into the water. Increase heat to medium-high, place a cover on the saucepan, and bring to a boil. Add serrano chile pepper and continue cooking at a boil for 10 minutes. Reduce heat to medium-low until the rice is tender and the water is absorbed, 15 to 20 minutes more.


MEXICAN RICE II



Mexican Rice II image

This is a wonderful side dish for any Mexican dinner.

Recipe From allrecipes.com

Provided by Mommyto2

Categories     Side Dish     Rice Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients: 7

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
½ teaspoon ground cumin
¼ cup chopped onion
½ cup tomato sauce
2 cups chicken broth
Calories291 calories
Carbohydrate42.4 g
Cholesterol2.5 mg
Fat11 g
Fiber1.2 g
Protein4.8 g
SaturatedFat1.7 g
Sodium1095.6 mg
Sugar2.4 g

Steps:

  • Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  • Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.


EASY MEXICAN RICE



Easy Mexican Rice image

"As a wife and mother on a busy farm, I like family-pleasing recipes that are simple," says May Anderson of De Valls Bluff, Arkansas. "This is a favorite of ours that came from Liz Cazer, a member of the local 4-H club that I lead."

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients: 9

1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 tablespoons butter
1 can (14-1/2 ounces) diced tomatoes, drained
1 cup water
1 cup uncooked instant rice
1/2 to 3/4 teaspoon garlic salt
Dash cayenne pepper
1/2 cup shredded mozzarella cheese

Steps:

  • In a large saucepan, saute onion and red pepper in butter until tender. Add the tomatoes, water, rice, garlic salt and cayenne. Bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until liquid is absorbed. Sprinkle with cheese.


BEST MEXICAN RICE RECIPE



BEST MEXICAN RICE RECIPE image

Recipe From epicurious.com

Categories     Side

Yield 8 servings

Number Of Ingredients: 11

12 ounces tomatoes, very ripe and cored or 1 15 oz can tomatoes, drained
1 medium onion
3 medium jalapeños or 2 serranos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Steps:

  • Adjust rack to middle position and preheat oven to 350. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess. Remove ribs and seeds from 2 jalapeños and discard. Mince flesh and set aside. Mince remaining jalapeño. Set aside. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY. Heat oil in heavy bottomed oven-safe 12 inch Dutch oven with tight fitting lid over medium-high heat about 2 minutes. Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter. Reduce heat to medium, add garlic and 2 minced jalapeños and cook , stirring constantly until fragrant, about 1 1/2 minutes. Stir in broth, pureed mixture, tomato paste, and salt. Increase heat to medium high, and bring to a boil. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.




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