Classic Mexican Rice Recipes

MEXICAN RICE

Mexican Rice image

Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

Provided by Pot Scrubber

Categories Long Grain Rice

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
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 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.

CLASSIC MEXICAN RICE

Classic Mexican Rice image

The homemade version of the red tomato flavored rice found at Mexican restaurants everywhere.The soaking and frying are classic methods to keep the grains seperate.You may omit the soaking if you wish to save time,but don't skip the frying.Frozen green peas,quickly defrosted under hot water are easy and taste better than canned peas.You can add corn kernels,blanched green beans,etc.according to what your family likes,but the peas and carrots are essential.I don't usually make this with cilantro but it can be a nice for a change.

Provided by strangelittlebeast

Categories White Rice

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 cup raw rice
2 tablespoons olive oil or 2 tablespoons lard
2 garlic cloves
1 small onion, finely chopped
1/2 lb tomatoes, finely diced (2 medium tomatoes)
1 carrot, finely diced
3 cups chicken broth (preferably home made)
salt, to taste
1/2 cup green peas
2 tablespoons cilantro, minced (optional)

Steps:

Covere the rice in hot water and set aside to soak for 15 minutes.
Rub the rice,squeezing it to extract the starch.Drain,discarding the water.
Rinse the rice in cold water,drain thoroughly ,and spread out on a cookie sheet or towel to dry for about one hour.
Smash the garlic with the back of a knife and work to a paste.Chop/dice all vegetables according to the sizes indicated.
Heat the oil in amedium pot over medium heat.Add the rice and fry,stirring constantly for about 2 minutes.Reduce the heat slightly ,add the garlic.and onion,and continue frying until the onion is tender,being carefull that it doesn't burn.
Add the tomatoes,including all of their juices and the carrots.Cook until the tomato begins to soften.
Add 1 cup of the broth,increase heat ,bringing to a simmer and cook,uncovered,until the broth is absorbed.
Add the remaining broth,salt to taste,and the peas.Simmer for 3-5 minutes,or until most of the broth is absorbed.
Cover,reduce the heat to low,and cook for 30 minutes.All of the liquid should now have been absorbed.
Stir in cilantro,if desired.Serve hot.

Nutrition Facts : Calories 300.5, Fat 8.3, SaturatedFat 1.3, Sodium 578.6, Carbohydrate 46.9, Fiber 3.7, Sugar 4.5, Protein 8.8

EASY AUTHENTIC MEXICAN RICE

Easy Authentic Mexican Rice image

This Mexican rice is cooked with onion powder, garlic powder, and tomato sauce for an easy side dish. Add green bell pepper, red bell pepper, or fresh tomato to the rice before simmering for extra flavor and color, according to your family's taste. Use chicken stock in place of water for even more savory flavor.

Provided by PattyBluebird

Categories Side Dish Rice Side Dish Recipes

Time 25m

Yield 8

Number Of Ingredients 6

Ingredients

¼ cup canola oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 cup uncooked white rice
1 ½ cups water
1 (6.5 ounce) can tomato sauce

Steps:

Heat canola oil in a skillet over medium-high heat. Season oil with onion powder and garlic powder. Cook and stir rice in seasoned oil until rice is golden, 2 to 4 minutes.
Pour water and tomato sauce over the rice; stir. Bring the mixture to a boil, cover the skillet, reduce heat to medium-low, and simmer until the rice is tender, about 15 minutes.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 21.1 g, Fat 7.2 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.6 g, Sodium 124.1 mg, Sugar 1.5 g

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