Easy Mexican Rice Recipes

EASY MEXICAN RICE

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.

SUPER EASY MEXICAN RICE

Steps:

• In a large skillet, heat 1 tablespoon oil and saute onions and garlic.
• Add the chicken bouillon to the pan and crush the cubes.
• Add 1 tablespoon oil and the rice and fry the rice until the rice turns slightly brown.
• Add the salt, water and tomato paste and mix well.
• Cover the pan and simmer 25 minutes.
• Mix rice thoroughly and serve.
• ENJOY!

EASY AUTHENTIC MEXICAN RICE

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.

SIMPLE MEXICAN RICE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat the oil in a large skillet over medium heat. Add the onion and garlic; cook and stir until onion is translucent. Stir in the chili powder and cumin, and cook for about 30 seconds. Add the rice, chicken broth and tomato paste, and bring to a boil. Transfer to a 1 quart casserole dish, and cover with aluminum foil or a lid.
• Bake for 35 to 40 minutes, or until liquid has been absorbed and rice is tender. Let rest for 3 to 5 minutes before serving.

EASY MEXICAN RICE

Steps:

• Over medium-high heat, sauté onion in olive oil until tender; add rice and continue sautéing for 3-5 minutes until rice becomes opaque.
• Add chicken broth, tomato sauce, and seasonings; bring to boil then reduce heat to low; cover and simmer 20-25 minutes until rice is cooked.
• Remove pan from heat; let stand covered for 5 minutes until liquid is absorbed; fluff with fork and serve.
• Note: My best ever success with this recipe was achieved using bacon drippings for sautéing, rounded measuring scoops of rice, and only a half can (4 ounces) of tomato sauce with water added to almost fill the can.

MEXICAN TOMATO RICE

Steps:

• Heat the oil in a saucepan and sizzle the onion for 5 mins until just starting to soften. Add the garlic and cook for a minute more, then stir in the chipotle paste (if using) and the tomato purée and cook for a minute.
• Add the tomatoes and simmer for a few minutes, then scatter the rice into the pan and stir, so it's coated in the tomato mix. Pour over the hot stock, season, give everything another stir and bring to the boil, then cover the pan with a lid and turn the heat down to the lowest possible setting.
• Gently simmer for 15-20 mins until all the stock has been absorbed and the rice is cooked through. Leave the rice to sit for a few mins off the heat, then stir through the coriander and serve.