Church Cookbook Mexican Rice Recipes

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MEXICAN RICE



Mexican Rice image

Infused with garlic, onions and spices, this Mexican rice tastes just like the one from your favorite Mexican restaurant.

Provided by Jennifer Segal

Categories     Vegetables & Sides

Time 30m

Yield 6

Number Of Ingredients 14

2 tablespoons olive oil
1 small yellow onion, finely chopped
1 large jalapeño pepper, stemmed, seeded and minced
2 large cloves garlic, minced
2 tablespoons tomato paste
1½ cups white long grain rice, such as Uncle Ben's Original
3⅓ cups low sodium chicken broth (see note*)
1 teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon chili powder
½ teaspoon cumin
½ cup frozen peas, defrosted
¼ cup finely chopped cilantro
2 teaspoons fresh lime juice

Steps:

  • Heat the olive oil in a large pot over medium-low heat. Add the onions and jalapeño and cook, stirring frequently, until onions are softened and translucent, about 5 minutes.
  • Turn the heat up to medium and add the tomato paste, garlic and rice; cook, stirring frequently, for about 3 minutes.
  • Add the chicken broth, salt, pepper, chili powder and cumin; turn the heat up and bring to a boil.
  • Reduce the heat to low, cover the pot and simmer until all the liquid is absorbed, about 20 minutes.
  • Add the peas, cilantro and lime juice and fluff the rice with a fork to mix. Let the rice sit for a few moments to "dry out" and lose that wet, just-steamed texture. Taste and adjust seasoning with salt, pepper and lime if necessary.
  • Note: Some rice brands will require a little less or a little more liquid; check the package for specific instructions.
  • Freezer-Friendly Instructions: This rice can be frozen in an airtight container for up to 3 months. (Putting it in a flat layer in sealable plastic bags works well as it will take up less space in the freezer.) No need to thaw before reheating; remove it from the freezer and reheat in the microwave with 1 to 2 Tbsp. of water.

Nutrition Facts : Calories 253, Fat 6 g, Carbohydrate 43 g, Protein 7 g, SaturatedFat 1 g, Sugar 2 g, Fiber 2 g, Sodium 491 mg, Cholesterol 0 mg

CHURCH COOKBOOK MEXICAN RICE



Church Cookbook Mexican Rice image

Make and share this Church Cookbook Mexican Rice recipe from Food.com.

Provided by Diane C 2

Categories     Long Grain Rice

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 -3 green onions, and tops sliced
1/2 red pepper, chopped
1 garlic clove, minced
1 cup uncooked rice
1 tomatoes, skinned and thinly sliced
1/2 cup tomato sauce
1/4 teaspoon black pepper
salt
1/4 teaspoon ground cumin
2 cups chicken stock
1 chicken bouillon cube
1/4 cup peas, fresh (optional) or 1/4 cup frozen peas (optional)

Steps:

  • Saute the onions, red pepper and garlic in the butter for about 5 minutes. Add the uncooked rice and toast for about 2-3 minutes. Add the rest of the ingredients, stir and simmer over low heat for 20 30 minutes until most of the liquid is absorbed. It should be moist but not runny.

Nutrition Facts : Calories 230, Fat 9.1, SaturatedFat 5.2, Cholesterol 22.8, Sodium 450.9, Carbohydrate 31.9, Fiber 1.4, Sugar 3.3, Protein 5

MEXICAN RICE



Mexican Rice image

Make and share this Mexican Rice recipe from Food.com.

Provided by TwinTwo821

Categories     White Rice

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2/3 cup chopped onion
3 tablespoons bacon fat
1 cup raw converted white rice (not instant)
1 cup chopped green pepper
1 teaspoon chili powder
1 cup Ro-Tel tomatoes
2 teaspoons salt
1 medium tomatoes, chopped

Steps:

  • In medium heavy skillet with tight cover, saute onion in bacon fat.
  • Stir in rice, pepper, chili powder, Ro-Tel tomatoes and salt.
  • Add 2 cups of water.
  • Bring to a boil, then reduce heat and simmer, covered for 20 minutes all liquid must be absorbed and rice should be tender if needed cook rice longer.
  • If desired Garnish with shredded Cheddar cheese while rice is hot.

Nutrition Facts : Calories 83.3, Fat 0.3, SaturatedFat 0.1, Sodium 947.7, Carbohydrate 18.3, Fiber 1.4, Sugar 1.9, Protein 2.2

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