Caitlins Mexican Rice Recipes

CAITLIN'S MEXICAN RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.
• Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.

KITTENCAL'S SPANISH RICE

Steps:

• Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
• Add in garlic; cook stirring 2 minutes.
• Add in rice and stir for 1 minute.
• Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
• Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
• Sprinkle the top with chopped green onions if desired.

CAITLIN'S MEXICAN RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• Preheat an oven to 350 degrees F (175 degrees C).
• Combine sour cream, green chilies, and salt in a small bowl. Layer 1/2 of the cooked rice on the bottom of a 1 1/2 quart baking dish. Spread the sour cream mixture over the rice, and sprinkle the Monterey Jack cheese evenly on top. Layer half of the olives, followed by the remaining cooked rice and the Cheddar cheese. Decorate the top of the casserole with the remaining olives.
• Bake in the preheated oven until the cheese has melted, 30 to 40 minutes.

MEXICAN RICE

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 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. 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 ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) 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 jalapenos 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.
• Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
• Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
• Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
• You'll love this rice! Money back guarantee.