Dees Mexican Rice Recipes

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DEE'S MEXICAN RICE



Dee's Mexican Rice image

Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice.

Provided by Sandy

Categories     Side Dish     Rice Side Dish Recipes

Time 20m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground coriander seed
2 teaspoons paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3 green onions
1 green bell pepper, chopped
1 cup pre-cooked corn kernels
2 small tomatoes, diced
¼ cup ketchup
2 cups cooked rice
salt to taste

Steps:

  • Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
  • Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
  • Add rice and stir until heated thoroughly. Salt to taste.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.6 g, Fat 4.6 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 296.4 mg, Sugar 7.2 g

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 15

2 tablespoons canola oil
2 cloves garlic, minced
2 green onions, greens and whites sliced
1 jalapeno, minced
2 cups long-grain rice
3 cups low-sodium chicken broth, plus more if needed
1 teaspoon ground cumin
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon turmeric
Two 16-ounce cans pinto beans, drained
One 14.5-ounce can diced tomatoes
One 10-ounce can diced tomatoes and green chiles, such as Rotel
3/4 cup grated Cheddar
Chopped fresh cilantro, for serving

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.

DEE'S MEXICAN RICE



Dee's Mexican Rice image

Easy, spicy rice. Serve with a dollop of sour cream. To make this a main dish: add 1/2 can black or kidney beans when you add the rice.

Provided by Allrecipes Member

Categories     Rice Side Dishes

Time 20m

Yield 4

Number Of Ingredients 15

1 tablespoon vegetable oil
1 teaspoon ground turmeric
1 teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon ground coriander seed
2 teaspoons paprika
1 pinch red pepper flakes
1 pinch cayenne pepper
3 green onions
1 green bell pepper, chopped
1 cup pre-cooked corn kernels
2 small tomatoes, diced
¼ cup ketchup
2 cups cooked rice
salt to taste

Steps:

  • Heat oil in a wok-style pan with turmeric, garlic powder, cumin, coriander, paprika, chili flakes, and cayenne pepper. Add the green onions and the green peppers; saute 1 to 2 minutes over medium-high heat.
  • Add corn and tomatoes and saute until tomatoes release their juices. Add ketchup and stir until mixed.
  • Add rice and stir until heated thoroughly. Salt to taste.

Nutrition Facts : Calories 209.2 calories, Carbohydrate 39.6 g, Fat 4.6 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 296.4 mg, Sugar 7.2 g

MEXICAN RICE (PIONEER WOMAN)



Mexican Rice (Pioneer Woman) image

Why haven't I ever tried to make rice this way? I absolutely loved this. I made it with Beef and Bean Burritos (also Pioneer Woman). Recipe courtesy of The Pioneer Woman Cooks. Food From My Frontier.

Provided by AmyZoe

Categories     Long Grain Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
1 large onion, chopped
3 garlic cloves, minced
2 cups long-grain rice
10 ounces Rotel tomatoes & chilies
14 1/2 ounces whole tomatoes
1 teaspoon ground cumin (or more to taste)
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 -3 cups low sodium chicken broth
fresh cilantro, chopped for garnish

Steps:

  • Heat the oil in a large skillet over medium-high heat.
  • Add the onion and garlic and cook for 3 to 4 minutes.
  • Reduce the heat to low for 3 minutes, stirring constantly to make sure the rice doesn't burn.
  • Add the Rotel, the whole tomatoes, cumin, cayenne, and salt.
  • Stir to combine and cook for 2 minutes.
  • Add 2 cups of the broth and bring to a boil.
  • Reduce the heat to low, cover, and simmer for 10 to 15 minutes more, or until the rice is done.
  • Add more liquid as needed. The rice shouldn't be sticky.
  • Just before serving, sprinkle lots of freshly chopped cilantro over the top.

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